Rye Bread Recipe
2 cups Stone Bridge Flour Bread Flour OR Everyday Flour
2 cups Stone Bridge Flour Rye Flour
2 teaspoons salt
1 teaspoon active dry yeast
1-3/4 cups water (105-115°F)
Whisk together the flours and salt in a large mixing bowl. (Try one of our Engraved Danish Dough Whisks!)
Add the yeast to the water, let dissolve, and mix into the dry ingredients until no bits of dry flour remain. The dough will be sticky.
Cover the bowl with plastic wrap, and let the dough rise at room temperature overnight until the dough has doubled in size, about 12-18 hours.
Generously dust a work surface with flour. Tip the bowl slightly, and use a rubber spatula or your fingertips to gently remove the dough from the bowl onto your work surface without tearing it. Lightly flour your hands, and gently fold the dough into itself, shaping it into a ball.
Generously dust a tea towel with flour, and gently place the dough onto the towel, seam side down. Loosely fold the towel over the dough, and place it into a small mixing bowl. Let the dough rise until it's almost doubled, about 1 to 2 hours.
A half-hour before the dough has finished proofing, put a rack in the lower third of the oven. Set the Dutch oven on the rack, and preheat the oven to 475°F.
Carefully remove the preheated Dutch oven, and remove the lid. Use the tea towel to gently invert the dough into the Dutch oven, seam side up. Be careful: The pot will be very hot. Cover the pot, and bake 30 minutes.
Remove the lid from the Dutch oven, and continue baking the bread 15 to 20 minutes, until it's a dark golden brown. Carefully lift the bread out of the Dutch oven, and let it cool on a rack until cold, slice and enjoy!
Active dry yeast and instant yeast both help leaven bread and provide an airy, light texture, but they do so in slightly different ways and there’s one major difference in how you use them:
Active dry yeast needs to be dissolved in water before using, while instant yeast can be mixed right into dry ingredients. Use whichever one you have on hand!