REAL rye bread — must. blog. now.

O. M. G. as the daugher says in teenage-world. I just made home made rye bread that tastes like it came from a Brooklyn bakery. The recipe was made up on the spot, so good thing I wrote it down, right?

Here's the recipe, and the method is the no-knead artisan bread technique referenced in an earlier post.

3 cups lukewarm water
1 Tbs sea salt
1½ Tbs yeast (use the good stuff)
1 Tbs gluten
3 heaping Tbs dark molasses (it's cold here, it heaps)
1½ Tbs honey
1/3 cup fresh caraway seeds (could go with more)
1 tsp deli rye flavor (King Arthur)

½ cup organic white whole wheat flour (King Arthur)
2 cups coarse rye flour (Hodgson Mill)
4½ cups bread flour (King Arthur)
coarse corn meal for the pan

This is really, really wonderful. The only thing it does not have, despite the crispy, steamed crust, is that dark glaze you see on bakery rye. Anyone know how to do that?

I don't use a baking stone/peel method to bake, just a baking sheet. I dust the loaf with flour, slash the top, cover and let it rise on top of our electric radiator (set to low), which works great. It has a dense, moist, chewy interior, and isn't a brick.