W ‘n B: “Lovely crust!”
You’ll need a 3 to 6-quart Dutch oven with an oven-proof knob and some parchment paper (Reynolds brand is best). Always aerate your flour before measuring. (For the overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 8 hours or longer) My loaf usually measures 7 inches across and 3 inches tall. – Jenny Jones
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 4 hours, 20 minutes
Makes: One loaf
1 cup whole wheat flour
1 cup bread flour or all-purpose flour
1 cup rye flour
1 Tablespoon caraway seeds (optional)
1 teaspoon yeast, instant or active dry (corrected from previous 1/4 tsp.)
1 1/8 teaspoons salt
1 1/2 cups hot tap water (120 – 130° F)
about 2 Tablespoons extra flour for shaping
Combine flours, seeds, yeast and salt in a large bowl.
Stir in hot water until it’s well combined.
Cover with plastic wrap and let stand at room temperature for 3 hours.
Dough will become puffy. Transfer it to a lightly floured surface and sprinkle with a little flour. Using a scraper, fold dough over 10 – 12 times & shape into a rough ball.
Place in a parchment-paper lined bowl (not wax paper) and cover with a towel. Let stand on counter top for 35 minutes.
Meantime place Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450°. When oven reaches 450° carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes.
After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake about 10 more minutes.