Rustic Rye Bread with Maple Butter
Rustic rye bread baked in a cast iron pot paired with creamy maple butter. A hearty and flavorful loaf perfect for any occasion.
Servings: 1 loaf
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Whisk
- Dough hook or hands for kneading
- Plastic wrap or damp towel
- Cast iron pot (Dutch oven) with lid
- Parchment Paper
- Wire rack
- Small Bowl
Ingredients
For the Bread:
- 240 g rye flour 2 cups
- 240 g all-purpose flour 2 cups
- 1 ½ tsp salt
- 1 packet 2 ¼ tsp, 7 g active dry yeast
- 300 ml warm water 1 ¼ cups
- 2 tbsp maple syrup
- 2 tbsp olive oil
- 2 tsp caraway seeds (optional, for a classic rye flavor)
For the Maple Butter:
- 113 g unsalted butter, softened 1/2 cup
- 30 ml pure maple syrup 2 tbsp
- Pinch of sea salt
Instructions
For the Bread:
- Mix the Dry Ingredients: In a large bowl, whisk together the rye flour, all-purpose flour, salt, and caraway seeds.
- Activate the Yeast: In a small bowl or measuring cup, dissolve the yeast in warm water. Stir in the maple syrup and olive oil. Let sit for 5–10 minutes until bubbly.
- Combine and Knead: Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic, or knead with a dough hook in a stand mixer for 6–8 minutes.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
- Shape the Dough: Punch down the dough and shape it into a round loaf. Place it on a sheet of parchment paper for easy transfer later. Cover with a towel and let rise for another 30 minutes.
- Preheat the Oven and Pot: About 30 minutes into the second rise, preheat your oven to 450°F (230°C) with a cast iron pot (Dutch oven) and its lid inside.
- Bake the Bread: Carefully remove the hot pot from the oven. Using the parchment paper, lift the dough and place it into the pot. Cover with the lid and bake for 25 minutes.
- Finish Without the Lid: Remove the lid and bake for another 10–15 minutes, or until the crust is deep golden brown and the bread sounds hollow when tapped.
- Cool: Transfer the bread to a wire rack and let cool completely before slicing.
For the Maple Butter:
- In a small bowl, combine the softened butter, maple syrup, and sea salt. Mix until smooth and creamy.
- Store in an airtight container in the fridge and bring to room temperature before serving.
Notes
Tips for Cast Iron Baking:
* Dust the top of the dough with flour before placing it in the pot for a rustic look.
* Score the dough with a sharp knife or bread lame to control how it expands during baking.
* The cast iron pot traps steam, creating a crispy crust and a soft, tender interior.
* Enjoy your artisan-style rye bread with the warm sweetness of maple butter!
* Dust the top of the dough with flour before placing it in the pot for a rustic look.
* Score the dough with a sharp knife or bread lame to control how it expands during baking.
* The cast iron pot traps steam, creating a crispy crust and a soft, tender interior.
* Enjoy your artisan-style rye bread with the warm sweetness of maple butter!