Dutch Oven Rye Bread Recipe is one of my favorite breads to bake at home, because it’s hearty, flavorful, and makes the whole kitchen smell amazing. I love baking bread for my family, and this one is always a hit, especially with my younger daughter, who asks for it every time I pull out the Dutch oven. The rye flour gives it that classic, earthy flavor, and the caraway seeds add just the right touch of warmth to my Dutch Oven Rye Bread. With a chewy, crackly crust and soft center, this Dutch Oven Rye Bread is everything I want in a homemade loaf. Try this bread with my Dutch Oven chili.
Ingredients for Dutch Oven Rye Bread
You only need a few simple ingredients to bake this crusty, flavorful Dutch Oven Rye Bread at home:
- Medium rye flour
- All-purpose flour
- Salt
- Caraway seeds
- Sugar
- Instant yeast
- Warm water
- Olive oil (for greasing the bowl)
- Extra all-purpose flour (for dusting)
Instructions for Dutch Oven Rye Bread
- Whisk together the medium rye flour, all-purpose flour, salt, caraway seeds, sugar, and instant yeast in a large mixing bowl.
- Add warm water and stir until the dough becomes sticky and well combined. Use a wooden spoon or dough hook.
- Knead the dough by hand on a lightly floured surface for 8–10 minutes until smooth and elastic. If you’re using a dough hook, kneading by hand is optional.
- Lightly grease a large bowl with olive oil, place the dough inside, and cover it with plastic wrap or a kitchen towel. Let it rise in a warm spot for about 2 hours or until doubled in size.
- Deflate the dough gently, then shape it into a round loaf. Place it on parchment paper and let it rest for 30 minutes while your Dutch oven preheats (450°F).
- Place your covered Dutch oven into a 450°F hot oven and let it heat for at least 30 minutes.
- Remove the hot Dutch oven carefully, take off the lid, and lower the dough. Use parchment paper to safely put dough into the Dutch oven.
- Score the top of the loaf with a sharp knife, cover with the lid, and bake for 30 minutes.
- Take the lid off and bake for another 10–15 minutes, or until the crust is deeply browned and sounds hollow when tapped.
- Let the bread cool fully on a wire rack before slicing. This helps preserve the crumb and prevents gumminess of the Dutch oven Rye Bread.
Tips & Substitutions
- Use medium rye flour:
It gives the bread a hearty flavor and balanced texture. Light rye will be milder, and dark rye will make the loaf denser. - Don’t skip the caraway seeds:
They add that signature rye bread flavor, but if you don’t like them, you can leave them out or replace them with fennel seeds. - Want a deeper flavor?
Let the dough rise in the fridge overnight, then shape and bake the next day for a subtle sourdough-like taste. - Crust too dark?
If your crust is browning too quickly, you can lower the temperature to 425°F after removing the lid.
Storage & Reheating
- Storing:
Let the Dutch Oven Rye Bread cool completely before storing. Keep it in a bread box, paper bag, or wrapped in a clean kitchen towel at room temperature for up to 3 days. - Freezing:
- To freeze, slice the cooled bread and place the slices in a freezer-safe bag or container.
Freeze for up to 3 months. Thaw slices at room temperature or pop them straight into the toaster. - Reheating:
Warm slices in a toaster or toaster oven for best texture. For a whole loaf, wrap in foil and reheat in a 325°F (160°C) oven for 10–15 minutes.
Dutch Oven Rye Bread
Servings: 1 loaf
Ingredients
- 2 cups medium rye flour
- 1½ cups all-purpose flour
- 1¼ teaspoons salt
- 1 tablespoon caraway seeds
- 1 teaspoon sugar
- 2¼ teaspoons active dry yeast
- 1¼ cups warm water about 110°F
- All-purpose flour for dusting
- Olive oil for greasing the bowl
Instructions
- In a large mixing bowl, whisk together the rye flour, all-purpose flour, salt, caraway seeds, sugar, and active dry yeast.
- Add the warm water and stir with a wooden spoon or dough hook until a sticky dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. If you are using a dough hook, skip this step.
- Lightly oil a clean bowl, place the dough inside, and cover with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for up to 2 hours, or until doubled in size.
- Once risen, gently deflate the dough and shape it into a round loaf. Let it rest on a piece of parchment paper for 30 minutes while the oven preheats.
- Place a Dutch oven (with lid on) into the oven and preheat to 450°F for at least 30 minutes.
- Carefully remove the hot Dutch oven and remove the lid. Put the parchment paper with the dough into the pot.
- Score the top of the loaf with a sharp knife, cover with the lid, and bake for 30 minutes.
- Remove the lid and bake for another 10–15 minutes, or until the crust is deep brown and sounds hollow when tapped.
- Carefully lift the bread out and let it cool completely on a wire rack before slicing.
