Low Sodium Dutch Oven Rye Bread Food

DUTCH OVEN RYE BREAD

Steps:

• Combine all liquid ingredients and salt in mixer bowl of stand mixer. Using mixing paddle, beat about 30 seconds.
• Combine rye flour, baking soda, and yeast. Add to liquid ingredients and beat about 1 minute with mixing paddle. Change to dough hook.
• Add in bread flour a little less than a cup at a time, using dough hook. Allow dough hook to knead bread until smooth and elastic, adding in the rest of the flour. Place the ball of dough in a greased covered bowl for at least 1 hour, but if you're busy, you can leave it longer, up to 6 hours. I left mine for 6 hours.
• Just before baking, preheat your oven to 475. Place a covered dutch oven in the oven while it preheats.
• Don't "punch the dough down," instead, spray it with a little oil and fold it in half a couple of times. Pull away any that sticks to the bowl and incorporate it into the lump. Allow to rest covered while oven preheats.
• When oven and dutch oven are preheated, dump the lump of dough right into the hot dutch oven. You may pat it a little to even it out in the oven. Cover with lid, and bake for about 25 minutes. Then, remove lid and continue baking another 5-10 minutes so it gets a nice crust. Remove from pan immediately and cool on a rack to help the bottom crust dry out.
• NOTE: If you don't have a bread machine or mixer with dough hook, you can follow Helene's directions on her "No Knead Bread from KD." IMPORTANT: you truly do not have to grease the dutch oven. This is the amazing part about this loaf. It just pops right out of the pan and leaves no residue!
• OPTIONS: For a great cheese bread, you can add in 1 cup grated Swiss or Cheddar cheese along with the bread flour. I used Swiss cheese in the one pictured. Also, the egg and oil are optional. But molasses should be used, because it helps feed the yeast in the presence of the rye flour, and gives the color and flavor customary to rye bread.

DUTCH OVEN CARAWAY RYE BREAD

Steps:

• Mix rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt together in a very large bowl.
• Combine water, sugar, and yeast in a bowl until yeast softens and begins to form a creamy foam, about 5 minutes. Stir yeast mixture into flour mixture until well mixed and caraway seeds are evenly distributed. Cover bowl with plastic wrap and let sit for 18 hours.
• Transfer dough to a heavily floured work surface. It will be somewhat elongated, so take the right and left sides and fold them into the middle. Turn dough over and gently use a spatula to tuck corners under; cover with plastic wrap for 15 minutes. Remove plastic wrap, dust dough with flour, and make shallow cuts in the top for full bloom.
• Place a Dutch oven in the oven and preheat oven to 500 degrees F (260 degrees C).
• Carefully place dough in the Dutch oven, cover immediately, reduce oven temperature to 460 degrees F (238 degrees C), and bake until bread is cooked through, 30 to 35 minutes. Carefully transfer bread from the Dutch oven to the oven rack and bake for 5 minutes more.

REAL NY JEWISH RYE BREAD

Steps:

• Place bread flour, rye flour, potato flakes, caraway seeds, demarara sugar, yeast, and sea salt in the bowl of a large stand mixer. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients. Fit dough hook onto mixer and beat until dough is rough and shaggy-looking.
• Cover bowl with plastic wrap and let rest for exactly 30 minutes. Remove plastic wrap and knead dough in stand mixer with dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.
• Form dough into a ball, place dough into an oiled bowl, and turn dough around several times in bowl to coat with oil. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.
• Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over top of pan, 60 to 90 minutes.
• Place rack in middle of oven and preheat oven to 350 degrees F (175 degrees C).
• Bake loaf until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with shiny side out. Remove from pan and cool on wire rack.