Artisan Rye Bread

  • A little over 3 cups each 00 Italian flour used for pasta and breads and Organic Rye flour
  • 1-1/2 teas. sea salt
  • 3 cups spring water, room temperature or heated to 100 degrees. ( I use room temperature water because I mixed the dough at night in my Dutch oven and stirred around with a really heavy duty stainless steel spoon and covered it with a glass lid so it wasn’t airtight. I was in able to leave it all night and it would be slightly risen the next day, ready for shaping and baking.
  • The hotter the liquid that you add to the yeast the faster it’s going to rise. The slow cooler the water the slower it will rise.
  • 3 tablespoons (2 packages) Active dry yeast
  • 1 to 2 tablespoons 365 Organics caraway seed
  • Cornmeal for dusting the baking pans with.

Mixed with KitchenAid mixer all the ingredients or with a very sturdy stainless steel spoon or wooden spoon. I also used a spatula so that I could scrape down the sides of the bowl while I was mixing it up, making sure all the yeast didn’t stick to the side of the bowl.

A good spatula will also help you get it out of the bowl or whatever receptacle you make it in, mixer or my hand.

The next morning add any more flour you might need to adjust the texture of the dough, so it is a nice moist and that allows you to still pick it up and portion three loads on baking sheets.

About 20 minutes before you’re to bake, set the oven to 450 degrees. Put a stainless steel pan in the bottom of the oven that has water in it so that it’s steams the bread while it’s baking.

Once you move over all of the bread dough balls over onto the three baking sheets coated with cornmeal, then take either a serrated knife or other baking utensil and mark a Tic Tac Toe pattern on top of each loaf. I used my serrated bread knife it’s very sharp. Coat the tops with slight amount of the 00 all purpose flour and let rise an additional 45 minutes and then bake for 30 minutes.

You can enjoy with butter or margarine or vegan spread or use a really good quality balsamic vinegar with either extra virgin olive oil or grapeseed oil mixed with some organic Italian seasoning. Boy was that good!

The two of those flavors went together like two people that really love each other in a really good marriage!

The one is made better by the presence of the other.

This recipe was adapted from the master recipe

BOULE Artisan free-form loaf in Jeff hertzberg and Zoe Francois’s Artisan Bread in Five Minutes a Day Cookbook. This book is a must-have for all serious bread bakers, and a great one for people who have never made one loaf of bread in their life.

This is the only one of the series that I have and I’m telling you they have a whole empire of these books that all look amazing.

I hope you enjoy this bread as much as I have. I made one to keep and two to give away.

Updated with new, never-before-seen images November 24th 2018 from the original July 14th 2018 post.

Show images photographed by Paulette Motzko

PLM Studios

Recipe adapted by Paulette Motzko from Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois