Light Rustic Rye Bread Round

Light Rustic Rye Bread Round

By Mark Fitzgerald
Our family loves bread.  We are always trying out new types and new ways of making bread.  I love how soft and light this bread turned out.  The caraway seeds and rye gave it a very distinct and wonderful flavor.

Ingredients

• 3 cups warm water
• 1 tablespoon yeast
• 1 tablespoon salt
• 5 1/2 cups white flour
• 1 cup rye flour
• caraway seeds

Directions

Mix together all of the ingredients.  Cover with a towel and let sit out on the counter for 2 hours and then place in the refrigerator overnight.  The next day preheat the oven 450 degrees, about 30 minutes.  While the preheating, in a large dutch oven spray the sides with spray oil and add parchment paper to the bottom of the dutch oven.  Add half of the dough into the dutch oven, shape, and sprinkle on caraway seeds.  Place the lid on the dutch oven and bake for 40 minutes.