Round Rye Bread

Flavourful, soft, and fragrant. Perfect for sandwiches, breakfast, and snacking.

Servings: 12 Slices

Author:

Prep Time
4 hours, 15 minutes

Cook Time
50 minutes

Rising Time
4 hours

Total Time
9 hours, 5 minutes

Course:

Bread baked goods

Cuisine:

American Canadian Swedish

Keywords:

Bread rye rye bread Round Rye Bread

Instructions

1 In the bowl of a stand mixer, combine the sponge ingredients. Whisk thoroughly
to combine.
2 Cover the sponge ingredients with the final dough ingredients and don't stir
together. Cover the bowl with plastic and let sit for 4 hours. The sponge will
be bubbling through the other ingredients after the 4 hours.
3 Attach a dough hook. Mixer slowly for a few seconds to prevent flour flying
everywhere. Then increase the speed to medium and knead for 10-15 minutes. The
dough should be smooth, elastic and springy. Cover and let rise for 1.5-2 hours,
until doubled.
4 Scrape dough onto a lightly floured work surface, and shape into a ball. Cover
with plastic and let rise again for 1 hour.
5 Flatten the dough ball and fold into thirds. Rotate 90 degrees, and fold into
thirds again. Roll the folded dough into a log shape, and press the seem to
seal. Set the log, seem side down onto parchment paper dusted with flour or corn
meal. Cover and let rise for about an hour. Pre heat your oven to 450F, with a
Dutch oven inside it to also pre heat.
6 Carefully transfer the risen log into the Dutch oven. Slash the top with a sharp
knife or a bread lame. Put on the lid. Bake with the lid on for about 15
minutes. Then reduce the heat to 400F and bake for ~35 minutes. Remove the lid
for the last 10 minutes. The loaf is ready when it's a deep brown, and sounds
hollow when tapped on the bottom.
7 Cool on a wire rack completely before slicing. Store in the fridge for 2 weeks
on in the freezer for up to 2 months.

Round Rye Bread

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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