📖 Instructions

1. In a small mixing bowl, proof the yeast: Dissolve the active dry yeast in warm water (105-115°F or 40-46°C) with a pinch of sugar. Let it sit for 5-10 minutes until foamy. This confirms that the yeast is active.
2. In a large mixing bowl, combine the dry ingredients: Mix together the bread flour, rye flour, caraway seeds (if using), and salt.
3. Add the wet ingredients: Pour the proofed yeast mixture and the molasses into the dry ingredients. Mix with a dough whisk or wooden spoon until a shaggy dough forms.
4. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until it becomes smooth and elastic. The dough will still be slightly sticky, and that's perfectly fine. Don't over-flour it.
5. First rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with plastic wrap or a damp cloth. Let it rise in a warm place for 1.5-2 hours, or until doubled in size. I once left mine a bit too long... it was like a science experiment gone wrong!
6. Shape the dough: Gently deflate the dough. Turn it out onto a lightly floured surface. Shape it into a round or oblong loaf. Use a bench scraper to help you handle the dough.
7. Second rise: Place the shaped dough in a banneton basket (or a bowl lined with a floured cloth). Cover and let it rise for another 1-1.5 hours, or until almost doubled.
8. Preheat the oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. If you don't have a Dutch oven, preheat a baking stone and place a pan of hot water on the bottom rack of the oven to create steam.
9. Score the loaf: Carefully remove the hot Dutch oven from the oven. Place a piece of parchment paper inside. Gently invert the loaf onto the parchment paper. Score the top of the loaf with a sharp knife or lame. This helps control how the bread expands during baking. I like to do a simple slash or an 'X'.
10. Bake: Cover the Dutch oven and bake for 20 minutes. Then, remove the lid and bake for another 25-30 minutes, or until the crust is deep brown and the internal temperature reaches 200-210°F (93-99°C). If you're using a baking stone, bake with steam for the first 20 minutes, then remove the pan of water and continue baking until done.
11. Cool: Transfer the loaf to a cooling rack and let it cool completely before slicing. This is important! Cutting into it too soon will result in a gummy texture. Patience is key, I promise!