This dense and hearty rye bread boule is flavored with molasses and caraway seed. Make a "sponge" the night before in your bread machine, then add the remaining ingredients the next day. This simple step will give you a better texture and more complex flavor.
Add 2/3 cup water, cool, 1/2 cup dark rye flour, 1/4 cup all-purpose unbleached flour, and 1 1/4 teaspoons instant or bread machine yeast to the bread machine pan in the order given.
Choose the DOUGH cycle. Let the sponge mix for about 5 minutes. Use a small spatula to clean the flour out of the corners. Unplug the machine and let sit overnight or for at least 10-12 hours.
Mixing the dough:
Add 1/2 cup + 1 tablespoon water, 2 teaspoons molasses (not blackstrap)1/2 cup rye flour, 2 cups all-purpose unbleached flour, 2 teaspoons caraway seeds, optional, and 1 1/2 teaspoon table or sea salt, (but the olive oil) to the sponge you already mixed the day before. Select the DOUGH cycle. After about 5 minutes, add the olive oil.
When the DOUGH cycle completes, pull the rye bread dough out of the machine onto a surface you have sprayed with water. (I like to use a silicone baking sheet so I can also bake on it, then throw it into the dishwasher.)
Wet your hands and manipulate the dough to form a rough ball. Allow to rest for 5-10 minutes.
Press the dough into a large circle approximately 9-10 inches in diameter being careful to push out all the air bubbles.
Fold the edges to the middle and press to secure. Keep folding the dough toward the middle to make a tight ball.
Use 2 teaspoons olive oil to wholly and thoroughly coat the inside of a round (1 1/2 to 2-quart) container with high and steep sides. (More details are provided in the post.)
Place the ball of dough with the smooth side down into the oiled container.
Preheat your conventional oven to 425˚F(220˚C).
Cover loaf with a tea towel or a cheap plastic shower cap. Allow to rise until double the original size.
Prepare a cookie sheet by covering it with a silicone mat, a piece of parchment paper, or sprinkle it with semolina or finely-milled cornmeal.
Remove cover and use a thin spatula to carefully loosen dough from the edges of the bowl.
Carefully turn the bowl upside down and let bread gently fall onto a cookie sheet. The smooth side of the ball should now be showing.
(Optional) Whisk 1 large egg in a small bowl. Use it to glaze the loaf. Sprinkle with Kosher salt. Work quickly so your loaf won't have a chance to spread.
Make three to five slashes across the top with a clean single-edge razor blade or a very sharp knife. They should be at least 1/2-inch deep. Repeat the same slashes if necessary to make the slits deep enough.
Without delay, place bread into a hot oven before the dough has a chance to spread out. Bake for 30-40 minutes or until a quick-read thermometer reads 200˚F (93˚C) and the rye loaf is nicely browned.
Move the loaf to a cooling rack to cool for a minimum of 1 hour. Slicing into the loaf sooner can result in a gummy texture.
Notes
To bake in a pan:Use a non-stick 8½ x 4½ inch loaf pan. Bake for 30 minutes at 350˚F.