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Rye Bread

Prep Time:6 Hours
Cook Time:40 Minutes

Nutritional Information

Scratch made rye bread you can make any time.


  • Sponge:
  • 117 grams all purpose flour
  • 95 grams rye flour
  • 2 grams instant yeast
  • 19 grams granulated sugar
  • 11 grams honey
  • 354 grams water, room temperature
  • Flour mixture:
  • 351 grams all purpose flour
  • 2 grams instant yeast
  • 14 grams caraway seeds
  • 11 grams salt
  • Dough and Baking:
  • 7 grams vegetable oil
  • 16 grams cornmeal for sprinkling


  • 1. Sponge:
  • 2. Combine all the sponge ingredients in the bowl of an electric mixer and whisk until very smooth, to intentionally incorporate air - this will yield a thick batter. Set aside.
  • 3. In a separate bowl, whisk together the flour mixture ingredients and gently scoop it over the sponge to cover it completely. Cover the bowl tightly with plastic wrap and allow to ferment for 1 to 4 hours at room temperature.
  • 4. Place mixture in the bowl of an electric mixer, add the oil and mix with dough hook on low speed for 1 minute, until the flour is moistened enough to form a rough dough. Then raise the speed to medium and mix for 10 minutes. The dough should be very smooth and elastic, and it should jump back when pressed with a fingertip.
  • 5. Let the dough rise. Place the dough in a large container or bowl, lightly oiled. Oil the top of the dough as well. Allow the dough to rise until doubled, 1 to 2 hours. Flip the bowl over and let the dough fall out on to a lightly floured counter, press it down gently, fold or form it back into a square-ish ball and allow it to rise a second time, back in the (re-oiled) bowl covered with plastic wrap for about 45 minutes.
  • 6. Turn the dough out onto a lightly floured counter and gently press it down again. Round it into a ball and set it on a cornmeal sprinkled baking sheet. Cover it with oiled plastic wrap and let it rise until almost doubled, about 1 hour.
  • 7. Preheat EGG to 450 degrees F, using indirect heat and a plate setter with the feet up.
  • 8. With a sharp knife, make 1/4 to 1/2 inch deep slashes in the top of the dough. Mist the dough with water and quickly but gently set the baking sheet onto the plate setter.
  • 9. Bake for 15 minutes, lower the temperature to 400 degrees F and continue baking for 30 to 40 minutes or until the bread is golden brown and a skewer inserted into the middle comes our clean.

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VARIATION: In our Brisket class on 2/10/16, we made them into 3 oz rolls and cooked them at 350º until they were cooked throughout, about 20-30 minutes.
02-12-2016 at 07:55 PM

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828