Surprise! I didn’t see this recipe first this time. I decided to make a rye bread and since we went to New York this spring for both baseball and friends, I said to myself, “Self, why not make a NY rye bread, even though we didn’t go to Rye, New York?” Ta da!

I made good rye breads before but this time I search for alternative recipes. (As my golf friends know, I am one of those who is never satisfied. My baking QC squad would agree, but since they receive bakes from me, they don’t bring it up.)

The PreppyKitchen is one of my go to baking recipe sites. John Kanell explains his techniques beautifully and they are great to watch.

However, my first change was to add the rye bread improver from King Arthur. This add a boost of great rye flavor, stronger rise and improved texture, and it works!

I also formed the loaf as a boule. I would never make a rye bread in a standard bread pan and would only reluctantly use my unglazed stoneware baking pan. By tensioning the boule before the second rise it allows the loaf to rise up instead of flatten out. Again, it works.

This may be my best rye bread ever.

Rye Bread (Modified) PreppyKitchen Recipe

Author John Kanell
My modifications in italics

INGREDIENTS
• 1½ c warm water 105 to 110°F (360mL)
• 2 Tbl honey (or molasses for a deeper color)
• 2 tsp active dry yeast
• 2¾ c bread flour 330g
• 1½ c rye flour 160g
• 4 Tbl Rye Bread Improver
• 1 tablespoon vegetable oil
• 1 tablespoon caraway seeds
• 1¾ teaspoons salt

METHOD

1. In the bowl of a stand mixer fitted with the dough hook attachment, whisk together the warm water, honey and yeast until combined. Let it stand for 5 minutes, until very foamy.
2. To the bowl with the yeast mixture, add both flours, rye bread improver, oil, caraway seeds and salt. Using a wooden spoon or rubber spatula, mix the ingredients together until no dry flour from the bottom and sides of the bowl remains and a shaggy dough forms.
3. With the stand mixer, mix on medium-low speed for 6 to 8 minutes until most of the dough balls up around the dough hook and it is smooth and slightly sticky.
4. Transfer the dough to a lightly floured surface and gently shape into a ball.
5. Place the ball of dough in a clean, lightly oiled bowl. Flip the dough over once so that the top also has a coating of oil. Scrape down the sides of the bowl to shape the dough into a ball. Cover the bowl with plastic wrap and let it rise in a warm, draft-free spot (75°F) for 30 to 45 min, until doubled in size.
6. Turn the dough out onto a very lightly floured surface. With moist hands, stretch and shape it into a 9-inch square. Fold the dough using an envelope fold, sealing each fold with the side of your hand. Pinch the seams on the sides and ends together tightly to seal.
7. With a gentle motion and an open hand, roll the log to tension the surface.
8. Place the dough on a lightly sprayed piece of parchment paper seam side down. Spray a piece of plastic wrap with nonstick spray, cover the loaf and let it rise in a warm, draft-free spot (75°F) for 35 to 45 minutes. Use the finger poke test to check the rise is complete.
9. After 15 minutes of the second rise, preheat the oven and baking stone to 350°F.
10. Bake the bread for 35 to 40 minutes, until the top of the loaf is golden brown, and it sounds hollow when tapped. The internal temperature should be 195°F to 200°F.
11. Let it cool in the pan for a couple of minutes, then turn it onto a wire rack to cool completely before slicing.
12. Allow the no-knead rye bread to cool completely before slicing. Waiting to slice freshly baked bread is really difficult, but the cooling time is important for the crumb to set.