OK, this was one of the quickest loaves of bread I have ever produced. Also, one of the tastiest. And I know, I’m always telling you how wonderful this or that loaf tastes or how easy it is to produce. But then, that’s why I’m here, right? To share my recipes with you that turned out great. Believe me, there have been lots of recipes over the years that I have concocted or “borrowed” from others that didn’t make the cut. Like the Red Lobster knock-off cheese biscuit recipe I tried the other evening. (Apparently it was never in the cards for you to get that recipe from me! And regardless of how much you might beg or plead, it ain’t going to happen!)

But I can’t help it. I love bread. So, when I bake a loaf of bread that fulfills all my basic bread baking requirements (ease of preparation, no fancy ingredients, perfect crumb, and super delicious) – you can bet your last package of active dry yeast you are going to learn about that recipe from me!

So, I guess by now you’ve figured out that I really liked this bread. Actually, that would be putting it mildly. I loved the bread last evening as part of a Reuben Sandwich (see recipe on site). And tonight, keeping the “Reuben” theme going, I’m going to use it in a Reuben Sandwich Casserole. If all works out as planned, you will be getting the casserole recipe from me in the near future. If not, well, nothing ventured, nothing gained. (Got to use my homemade sauerkraut someway! See the recipe for Homemade Sauerkraut under Creamy Sausage, Potato, and Sauerkraut Soup.)

So, the only thing left to say, is that if you are into baking your own bread this is a recipe you really should try. Not too much rye or caraway flavor. But enough to live up to its name.

As always, have fun experimenting in your kitchen. I know for some cooking isn’t their life’s passion. But for me, every new recipe is an adventure. So, that’s why I keep trying new dishes, or baking a new kind of bread, or continuing my quest for the secret combination of 11 herbs and spices. Otherwise, I too would get horribly bored. For some it’s like discovering a new author. (Oh wait – that’s me too.) Or traveling to a new country. (Oops, me again too.) Or perfecting a new adult beverage. (Not me – that’s Mr. C.) It’s the thrill of victory, and even the agony of defeat. Who cares that the biscuits I made the other evening were not my best effort? They weren’t horrible. They just weren’t up to the quality standard I’ve set for myself. Even at that, they were still an interesting experiment. And I enjoyed making them. So, like I said above – have fun experimenting in your kitchen. You never know, you might stumble upon the secret recipe for Kentucky Fried Chicken (original recipe). If so, would you please share it with me.

Peace and love to all.           

1 c. sourdough starter discard

1¼ c. warm water 

2 tsp. instant yeast 

2 T. molasses 

1 T. kosher salt

1-2 tsp. caraway seeds

1¾ c. light rye flour 

2 c. unbleached all-purpose flour, or more as needed

olive oil 

In the bowl of your stand mixer, combine the sourdough starter, warm water, instant yeast, and molasses. Let sit for 10 minutes.

Add the salt, caraway seeds, light rye flour, and all-purpose flour. Using your dough hook, mix/knead the dough for several minutes until smooth but still sticky. (Not tacky, but a bit sticky to the touch.)

Pour a little oil in the bowl, and using your hands and a stiff rubber spatula, form the dough into a ball. (The dough will be reluctant to let go of the sides of the mixing bowl. Be persistent.) Cover the bowl with plastic wrap and let the dough rest in a warm place for 45 minutes. During this time, punch the dough down twice. (Helps develop the gluten.)  

Grease your hands. Shape the dough into a ball (boule). Place on a piece of parchment paper long enough to allow you to lower the dough into a Dutch oven or cloche (clay baker). Using a serrated knife, score a large X on the top.  

Cover the dough and let rest for 45-60 minutes. (It won’t double in size. But it should rise a bit.)

Meanwhile, place your Dutch oven or clay baker (cloche) in your oven. Pre-heat the oven to 425-degrees. When the dough has risen sufficiently, carefully remove the Dutch oven or clay baker from the hot oven. Remove the lid and place the parchment paper and loaf in the bottom of your Dutch oven or on the bottom portion of your cloche. Then cover and place in the pre-heated 425-degree oven for 30 minutes. Remove the lid, reduce heat to 400 degrees and continue baking for an additional 10-15 minutes or until the crust is nicely browned and the loaf sounds hollow when tapped. You can also tell if the bread is done by taking its temperature with an instant read thermometer. Just make sure to stick the thermometer into the middle of the loaf. It should read between 200 and 205 degrees when the bread is fully baked.

Remove from oven and carefully transfer to a cooling rack. Let cool completely before slicing.