Professor Butter Beard’s Seeded Rye
One 9” round
3 Tbsp caraway seed, divided
1 ¼ cup cool water (1 ½ cup, if not adding your sourdough starter)
2 Tbsp dark molasses
½ tsp instant dry yeast
½ cup of your sourdough starter (optional)
3 cups bread flour
4 Tbsp rye flour
2 tsp fine sea salt
½ tsp freshly ground black pepper
2 Tbsp sesame seeds
1) Toast 2 Tbsp of the caraway seeds until they start to pop and are aromatic. Set aside to cool.
2) Whisk together the cool water, molasses, dry yeast and your starter (optional). Set aside for the yeast to bloom.
3) In a standing mixer with the dough hook, stir together the two flours, salt and black pepper. Add the wet mixture and mix on low until the wet and dry are incorporated. Turn the mixture to medium and knead for ten minutes or so until the dough is soft and elastic. Listen for the “whack” sounds of the dough slapping the edge of the bowl. Add the cooled caraway seeds and mix until evenly incorporated. Turn the dough into a greased glass bowl, cover with plastic and set aside to rise to double in size. This will take anywhere from 2-3 hours.
4) Turn the dough onto a lightly floured surface and form into a smooth ball. Lightly flour a proofing basket and turn the dough into the basket, cover with plastic and let rise again for one hour while you preheat your oven to 400 degrees.
5) After 45 minutes of preheating and 2nd rise, place your baking sheet in the oven to also preheat. Cut a 12” square of parchment paper and dust lightly with cornmeal. Carefully turn the dough onto the parchment paper. Dust off any excess flour. Stir together the 2 Tbsp sesame seeds and the remaining 1 Tbsp caraway seeds. Spray the dough with water and sprinkle seeds all over the dough. Score the dough with a razor. Carefully remove the heated sheet pan from the oven and slide the parchment paper and dough onto the pan. Place in the oven and bake for 45-50 minutes until the loaf is a deep golden brown and sounds hollow to the touch.
6) Cool on a wire rack for at least 30 minutes before slicing.
