1tsp instant yeast, optional but highly useful for stream timing
1tbsp neutral oil
Optional:
1tbsp cocoa powder for darker color — not necessary
1tbsp malt syrup or non-diastatic malt powder if you have it
Instructions
Rye pre-ferment — make the night before
1
Mix well, cover loosely, and ferment 8–12 hours at room temperature.
2
By the next day it should be aerated, pleasantly sour, and noticeably active.
Next day:
3
Mix the pre-ferment, 1/2 cup water, molasses, oil, and yeast.
4
Add the rye flour, bread flour, salt, and caraway.
5
Mix until thoroughly combined. Add additional water a tablespoon at a time if needed.
6
This is not going to behave like wheat bread dough. It should be sticky, heavy, and only modestly elastic.
7
Knead or mix for about 5–7 minutes. You are mostly developing the wheat portion; don’t chase a windowpane.
8
Cover and rise 45–60 minutes.
9
Shape gently into a round or oval loaf using damp or lightly oiled hands. Alternatively—and perhaps more reliably on stream—place it into a greased 8 1/2 × 4 1/2-inch loaf pan.
10
Proof another 30–45 minutes.
11
Heat oven to 425°F.
12
Brush the top with water and optionally sprinkle with additional caraway.
13
Bake:
14
15 minutes at 425°F, Reduce to 375°F, Bake another 30–35 minutes. Target internal temperature: roughly 200–205°F.
15
Cool completely before slicing—ideally several hours. Rye crumb needs time to set.
