Ingredients:

  • 1.5 cups (190g) Dark Rye Flour
  • 2.5 cups (310g) Bread Flour
  • 1.5 cups (350ml) Warm Water
  • 2.25 tsp (7g) Active Dry Yeast
  • 1.5 tsp (9g) Sea Salt
  • 1 tbsp (15g) Molasses
  • 1 tbsp (15g) Unsalted Butter, softened
  • 1 tbsp (15ml) Water
  • 1 tsp (5g) Sesame seeds

Instructions:

  1. Combine warm water, molasses, and yeast in a bowl; let sit for 5–10 minutes until a foamy layer forms.
  2. In a large bowl, whisk together the dark rye flour, bread flour, and salt.
  3. Pour the yeast mixture and softened butter into the dry ingredients and stir until a shaggy, tacky mass forms.
  4. Turn the dough onto a lightly floured surface and use a stretch and fold technique for 5 minutes.
  5. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 60–90 minutes until doubled in size.
  6. Gently press the air out of the dough and shape into a tight round boule.
  7. Place the boule on parchment paper, cover, and let rise for another 30–45 minutes.
  8. Preheat the oven with an empty Dutch oven inside.
  9. Spray the loaf with water, sprinkle with sesame seeds, and bake in the preheated Dutch oven for 40 minutes.