Dutch Oven Caraway Rye Bread

Mix rye flour bread flour buttermilk caraway seeds vital wheat gluten and kosher salt together in a very large bowl.

Combine water sugar and yeast in a bowl until yeast softens and begins to form a creamy foam about 5 minutes. Stir yeast mixture into flour mixture until well mixed and caraway seeds are evenly distributed. Cover bowl with plastic wrap and let sit for 18 hours.

Transfer dough to a heavily floured work surface. It will be somewhat elongated so take the right and left sides and fold them into the middle. Turn dough over and gently use a spatula to tuck corners under; cover with plastic wrap for 15 minutes. Remove plastic wrap dust dough with flour and make shallow cuts in the top for full bloom.

Place a Dutch oven in the oven and preheat oven to 500 degrees F (260 degrees C).

Carefully place dough in the Dutch oven cover immediately reduce oven temperature to 460 degrees F (238 degrees C) and bake until bread is cooked through 30 to 35 minutes. Carefully transfer bread from the Dutch oven to the oven rack and bake for 5 minutes more.