Real Easy Rye Bead



  • 1 1/2 cups lukewarm water (110-120)
  • 2 1/3 cups King Arthur unbleached bread flour
  • 1 1/2 cups ryeflour
  • 1/4 cups nonfat dry milk
  • 1.5 tsp salt
  • 1 envelope instant yeast
  • 2 tbsp vegetable oil


  1. Combine all ingredients in mixer bowl and mix at low speed until no dry spots using bough hook.
  2. Cover bowl and let rise at room temperature for 2 hours. Refrigerate overnight
  3. To bake: shape dough into a ball and place in a flour-dusted bowl for 2-3 hours.
  4. Preheat oven at 450F and put your Dutch Oven (I use Le Crueset) to hear in it, covered and empty, for an hour.
  5. Take the Dutch oven out and spray Pam on it. Place dough in the hot Dutch oven. I slit is three times. Cover and put in oven for 25 minutes. remove cover and let bake another 10 minutes.
  6. Let bread cool before slicing.