Dutch Oven Rye Bread

Round rye bread loaf with scored crust on a cooling rack.

This rustic Dutch oven rye bread recipe bakes into a large round loaf with a crisp crust, tender crumb, and classic rye flavor. The hearty texture and caraway flavor make it perfect for thick slices, hearty sandwiches, or serving warm alongside homemade soup.

Course Breads

Cuisine American

Prep Time 15

Cook Time 35

Resting Time 1 50

Total Time 2 40

Servings servings

Calories 123kcal

Author Diane Gail

Ingredients

2 cups warm water 105°F to 110°F (40°C to 43°C)
2 1/4 teaspoons active dry yeast
3 1/4 cups bread flour plus more for dusting
1 cup rye flour
2 tablespoons caraway seeds plus more for topping
1 tablespoon honey
2 teaspoons salt
1 egg white
1 teaspoon water

US Customary - Metric

Instructions

Add the warm water and active dry yeast to the bowl of a stand mixer. Let sit 5–10 minutes until foamy.
Add the rye flour, bread flour, honey, salt, and caraway seeds. Mix on low speed until a sticky dough forms.
Let the dough rest in the bowl for 30 minutes.
Knead the dough with the dough hook on low speed for 6 minutes.
Cover the bowl and let the dough rise for 1 hour, or until doubled in size.
Knead the dough on low speed for another 3 minutes.
Lightly flour your hands and shape the dough into a smooth round loaf by tucking the edges underneath. Pinch the bottom seam closed.
Place the dough seam side down on parchment paper and let rest 20 minutes. While the dough rests, preheat the oven to 400°F (204°C) with the Dutch oven inside.
Whisk the egg white with water and brush over the dough.
Score the top of the loaf and sprinkle with additional caraway seeds.
Carefully place the dough and parchment paper into the hot Dutch oven. Cover and bake for 25 minutes.
Remove the lid and bake another 10 minutes, or until browned.
Transfer the bread to a cooling rack and cool completely before slicing.

Notes

Shape: Lightly flour your hands while shaping since rye dough stays much stickier than traditional white bread dough.
Scoring: Use a sharp knife or bread lame to score the loaf so it can expand properly while baking.
Cooling: Let the bread cool completely before slicing so the crumb has time to fully set.
Storage: Store cooled bread in a bread bag to help keep the loaf from drying out too quickly.
Serving: Toast leftover slices to bring out more of the rye and caraway flavor.

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