Ingredients
3 cups all-purpose flour
1 cup rye flour
1 tablespoon caraway seeds
1¾ teaspoons salt
½ teaspoon instant yeast
1 cup beer (room temperature)
1 cup cold water
How to Prepare
Place all ingredients in a large bowl and with a wooden spoon, mix until a soft and shaggy dough forms.
With a plastic wrap, cover the dough bowl tightly and set aside at room temperature for 12–18 hours.
Place the dough onto a floured parchment paper and with lightly floured hands, fold the dough over four times to form a round loaf.
Now, place the dough in the center of the floured parchment paper, seam-side down, and sprinkle with some flour.
Place a lightweight kitchen towel over the loaf for about 2 hours.
Preheat your oven to 500ºF.
Arrange a rack in the center of the oven.
Heat a Dutch oven with a lid in the oven for 30 minutes.
Remove the hot pan from the oven.
Now, set the temperature of oven to 425ºF.
With a knife, score the top of the bread.
Carefully, place the dough inside the hot pan alongside the parchment paper.
Cover the pan with the lid and bake for approximately 30 minutes.
Remove the lid of the pan and bake for an additional 20 minutes or until a wooden skewer inserted in the center comes out clean.
Remove the loaf pan from the oven and place onto a wire rack to cool for about 10 minutes.
Now, invert the bread onto the wire rack to cool completely before slicing.
With a sharp knife, cut the bread into desired-sized slices and serve.
Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: 1 hour 10 minutes
Servings: 14
Nutritional Values
Calories 136
Total Fat 0.5 g
Saturated Fat 0.1 g
Cholesterol 0 mg
Sodium 292 mg
Total Carbs 27.6 g
