Rye Bread

I have tried several rye bread recipes, but this one is my favorite.  It is, surprise, surprise, from Cook's Illustrated.  I do this bread over two days, so plan ahead.  It's not labor-intensive, but it just takes some planning. You COULD do it all in one day...but what fun would that be??



The first day you do a sponge:

2 3/4 cups water, room temperature
1 1/2 tsp instant yeast
2 Tbsp honey
3 cups (15 oz) all-purpose flour

Mix all ingredients in the mixing bowl of a standing mixer to form a thick batter.  Cover with plastic wrap and let sit until bubbles form over the entire surface, at least 2 1/2 hours (you can let this stand at cool room temperature overnight - our house is 64 overnight, so we're good).

Next day:

1 1/2 cups (7 1/2 oz) all-purpose flour
3 1/2 cups (12 1/4 oz) rye flour
2 Tbsp caraway seeds
2 Tbsp vegetable oil
1 Tbsp salt
Cornmeal for sprinkling the baking sheet

Stir the all-purpose flour, 3 1/4 cups of the rye flour, the caraway seeds, oil, and salt into the sponge.  Attach the dough hook and knead the dough at low speed, adding the remaining 1/4 cup rye flour once the dough becomes cohesive; knead until smooth yet sticky, about 5 minutes.  With moistened hands, transfer the dough to a well-floured work surface, knead it into a smooth ball, then place it in a very lightly oiled large bowl.  Cover with plastic wrap and let rise at warm room temperature until doubled in size, 1 1/4-2 hours.

Generously sprinkle the cornmeal on a large baking sheet.  Turn the dough onto a lightly floured work surface and halve the dough, pressing each portion into a 9"x6 1/2" rectangle.  With one of the long sides facing you, roll the dough into 2 9" logs, pinch the seam close, and seal the ends by tucking them into the loaf.  Carefully transfer the loaf onto the prepared baking sheet, cover loosely with oiled plastic wrap, and let rise until the dough looks bloated and dimply and starts to spread out, 60-75 minutes.  Adjust oven rack to the lower-middle position and heat the oven to 425F.

Right before baking, make 6-7 slashes, 1/2" deep, in the top of the dough with a single-edge razor blade or a very sharp knife.  Bake for 15 minutes, then lower the oven temperature to 400F and bake until golden brown and an instant-read thermometer inserted in the center of the loaf reads 200F, 15-25 minutes depending on your oven.  Cool COMPLETELY before cutting!!!