Best Low Sodium Dutch Oven Rye Bread Recipes

DUTCH OVEN CARAWAY RYE BREAD

Dutch Oven Caraway Rye Bread image

No-fail and easy to make, no kneading, no double-rise. Caraway rye bread the way you like it! Perfect every time.

Provided by chalkie

Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread

Time 19h5m

Yield 12

Number Of Ingredients 9

Ingredients

2 cups light rye flour (such as Bob's Red Mill®)
2 cups bread flour
¼ cup buttermilk
2 tablespoons caraway seeds
1 ½ tablespoons vital wheat gluten
2 teaspoons flaked kosher salt, crushed
1 ¾ cups warm water
2 teaspoons white sugar
⅜ teaspoon active dry yeast

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.

Nutrition Facts : Calories 145.4 calories, Carbohydrate 29.6 g, Cholesterol 0.2 mg, Fat 0.8 g, Fiber 3.4 g, Protein 5 g, SaturatedFat 0.1 g, Sodium 327.6 mg, Sugar 1.2 g

LOW-SODIUM DUTCH OVEN RYE BREAD

Low-Sodium Dutch Oven Rye Bread image

Easy, but requires preparing the dough the day before to allow it to rise.

Provided by Robert Thomas

Categories Other Breads

Time 1h45m

Number Of Ingredients 6

Ingredients

3 c bread flour
1 c rye flour
1/8 tsp salt
2 Tbsp caraway seeds
3/8 tsp regular active dry yeast
2 c water

Steps:

1. In a large bowl, mix the flours, salt, yeast and caraway seeds
2. Once mixed thoroughly, pour in two cups of slightly warm water.
3. Begin mixing with a spatula. The dough will have a ragged look. Keep folding the dough into itself, scraping the sides of the bowl.
4. Seal the bowl using plastic saran-type wrap and leave it in a place where the temperature will remain stable for 18 hours.
5. When the 18 hours have elapsed, find a surface and dust it with flour. Uncover the dough, and using your spatula, begin unseating it from the bowl.
6. When the dough is free, plop it down on the dusted surface and fold it into itself a few times. Dust the top of it with flour and then cover it with a cloth. Leave it for 90 minutes.
7. Cut a circle of parchment paper for the bottom of the dutch oven. About fifteen minutes before removing the cloth from the dough, put the dutch oven with lid into the oven and preheat the oven to 450 degrees
8. After 90 minutes, remove the cloth from the dough. Using oven mitts, remove the dutch oven, take lid off, put the circle of parchment paper on the bottom and place the dough in the dutch oven. Sprinkle extra caraway seeds if you like, and score the top with a serrated knife. Cover the dutch oven with its lid and place in oven.
9. Bake for 20 minutes, then remove lid and bake for another 20 minutes.
10. Remove from oven, remove lid. Invert pot over a table and bread should slide out. Cool on a rack for at least an hour.