Dutch Oven Caraway Rye Bread

Recipe View In a large bowl, whisk together rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and crushed kosher salt. Ensure all dry ingredients are well combined. (Prep time: 5 minutes)

Recipe View In a separate small bowl, dissolve sugar and yeast in warm water. Let stand until the mixture becomes frothy, about 5 minutes. (Rising time: 5 minutes)

Recipe View Pour the yeast mixture into the flour mixture and stir until a shaggy dough forms, ensuring the caraway seeds are evenly distributed throughout. Cover the bowl with plastic wrap and let it rest at room temperature for 18 hours to allow the flavors to develop. (Resting time: 18 hours)

Recipe View Place a Dutch oven with a lid in the oven and preheat to 500 degrees F (260 degrees C). The hot Dutch oven ensures a crispy crust. (Preheating time: 30 minutes)

Recipe View Lightly flour a work surface. Gently transfer the dough onto it. Fold the right and left sides of the dough towards the middle. Turn the dough over, and using a spatula, tuck the edges underneath to form a round. Cover with plastic wrap and let rest for 15 minutes. (Shaping time: 20 minutes)

Recipe View Remove the plastic wrap. Dust the top of the dough with flour and score shallow cuts into the surface to allow for expansion during baking. (Scoring time: 5 minutes)

Recipe View Carefully place the dough into the preheated Dutch oven, cover immediately with the lid, and reduce the oven temperature to 460 degrees F (238 degrees C). Bake covered for 30 to 35 minutes, until the bread is cooked through and golden brown. (Baking time: 35 minutes)

Recipe View Carefully remove the bread from the Dutch oven and place it directly on an oven rack. Bake for an additional 5 minutes to ensure the crust is perfectly crisp. Let cool completely before slicing. (Cooling time: 2 hours)