Classic rye bread is the choice for deli sandwiches or just toast with butter. This version is without whole caraway seeds but the flavor is distinctively rye with our Ground Caraway. Double this recipe to make two loaves and keep one in the freezer.
Prep time: 180 min
Cook time: 35 min
Total time: 220 min
In a large bowl stir together warm water, yeast, and sugar. Let stand for 10 minutes to activate the yeast.
After 10 minutes mix buttermilk, melted butter, and brown sugar into the yeast mixture. Then add the flours, salt, and ground caraway. Once the dry ingredients are evenly mixed turn the dough onto a floured counter and knead for 10 minutes until smooth yet slightly tacky.
Place the dough into a lightly oiled container and proof for roughly two hours or until the dough has doubled in size.
Preheat your oven to 450°F at least 1 hour before baking and place a pan on the bottom of the oven.
After the dough has doubled in size punch down the dough and shape it into an oblong boule. Dust a parchment-lined sheet tray with the cornmeal and place the boule in the center of the tray. Cover and proof for 1hr until the boule has doubled in size and springs back to the touch. Score the top of the boule with a lame or sharp knife.
Spritz the bread with water and quickly place it in the oven adding a ½ cup of ice to the pan on the bottom of the oven creating steam.
Bake the bread at 450°F for 15 minutes then drop the temp to 400° and bake for another 15 minutes or until the internal temperature of the bread reaches 195°F-205°F. Allow the bread to fully cool before slicing, and Enjoy!