Ingredients
- 2 cups dark rye flour
- 1 cup all-purpose flour (plus extra for dusting)
- 1½ cups warm water (about 110°F)
- 2 tsp active dry yeast
- 1 tbsp molasses
- 1 tsp salt
- 1 tbsp vegetable oil for greasing
Instructions
- In a small bowl, combine warm water, yeast, and molasses, let sit for 5 minutes until foamy.
- In a large mixing bowl, whisk together rye flour, all-purpose flour, and salt.
- Pour the yeast mixture into the dry ingredients and stir until a shaggy dough forms.
- Knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
- Grease a large bowl with vegetable oil, place the dough inside, and turn to coat.
- Cover and let rise for 1 hour until doubled.
- Punch down and shape into a round loaf.
- Place on a parchment-lined baking sheet, cover, and let rise for 30 minutes.
- Preheat oven to 375°F.
- Using a sharp knife, score the top with a shallow X pattern.
- Bake for 35-40 minutes until the crust is dark brown and sounds hollow when tapped.
- Transfer to a wire rack and let cool completely before slicing.
Notes
Expect a dense, moist crumb with that signature earthy rye flavor and hint of sweetness. Makes incredible open-faced sandwiches topped with smoked salmon or hard-boiled eggs.