This is a delicious Jewish Rye Dutch Oven Bread Recipe I put together! I loved how it turned out! So I’m sharing the recipe with you!!!
Ingredients:
300 grams Organic Rye Wheat Fresh Milled Flour
300 grams Organic Hard White Wheat Fresh Milled Flour
2 cups warm water (Below 130 Degrees)
1/2 cup Pickle Juice (room temp)
1/4 cup Organic Black Strap Molasses
2 tablespoons Carraway Seeds
1 tablespoon Organic Cane Sugar
1 tablespoon Sea Salt
1 teaspoon Active Dry Yeast
Fresh mill your rye and hard white flour as fine as possible. Mix in the carraway seeds, salt and sugar thoroughly. Then add the pickle juice, molasses and
slowly add the warm water. Mix all of it together until you have a sticky dough ball the consistency of a sticky cookie dough batter. Hydration is key! So it’s okay if it’s a sticky somewhat wetter dough ball than you are used to. DO NOT ADD THE YEAST YET. We are going to autolyze the mixture for 2 hours by covering it and letting the flour absorb the moisture and flavors. When you autolyse fresh milled flour it helps the dough rise better and creates a softer loaf that is less dense!
After it’s autolyzed for 2 hours, add the yeast! Make sure the yeast is working and active by adding it to one tablespoon of warm water (under 130 degrees) and cover for 10 minutes. Uncover and see if the yeast is bubbling and frothy, if so it’s ready to be added to your dough!
Mix the yeast mixture into your dough thoroughly for 1-2 minutes. Form a wet, sticky dough ball again and cover for 1 hour and let it rest to form its gluten.
After the dough has rested for that hour, you are going to do 4 to 5 knead and stretches to your dough every 20 to 30 minutes four times total. Between stretch and fold sessions cover your dough and let it rise! During these sessions you are going to add some flour to your surface, dough ball and hands to work the wet sticky dough and help it create more gluten so it rises well and develops a soft chewy texture inside and a chewy, crispy crust on the outside once baked!
So again, after it rises for 1 hour, take it out and stretch and fold the sticky dough ball a few times (4-5 stretch and folds) on a floured surface. Cover and repeat every 20-30 minutes 4 to 5 times total!! So 4 to 5 stretch as fold sessions where you stretch and fold your dough ball 4 to 5 stretches/folds!
After the stretch and fold process, the dough ball will form a smooth supple dough ball! Let that dough ball rest covered until it’s 25 to 50% larger in size (about 1-2 hours).
After it’s risen, keep it covered and stick it in the fridge for 8-12 hours to help incorporate the flavors.
Take it out and stretch and fold one last time into a dough ball! Transfer it to a clean bowl lined with unbleached parchment paper. Cover and let rest 1 hour while you preheat your oven and Dutch oven to 450 degrees! You want your Dutch oven nice and hot and ready for your dough ball and you want your dough ball to rise and come to room temp for that hour the oven and Dutch oven are preheating!
Then pick up the dough ball by the corners of the parchment paper and place it inside the 450 degree Dutch oven carefully and put the Dutch oven back into your 450 oven and put the lid on the Dutch oven to help steam your dough and bake it for 30 min! Then take the lid off and bake it for another 15 minutes to give it a nice chewy, crispy crust! Yummy!!!
Let it cool for 1-2 hours on a cooling rack and slice it, add butter and toast it to have the most delicious Jewish rye toast ever!!!! Enjoy!!!!❤️
Btw, we only have 9 bags of Rye and 13 bags of Hard White available! Get some of these amazing wheat berries while you can!❤️
Substitute 130 g of sourdough starter instead of yeast to turn this into the most delicious Sourdough Jewish Rye bread!
Comments