Bakehouse · German
Crackle-Top Rustic Rye Loaf
Rolled in flour just before its final rise, this rye and wheat loaf splits into a dramatic crackled pattern as it bakes. Caraway-free and lightly sour, the dense, moist crumb is made for smoked fish, sharp cheese or a smear of salted butter.
Test kitchen note: Rye dough is sticky by nature; wet your hands and scraper rather than adding extra flour, which would make the loaf dry.
Method 6 steps
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Combine the rye flour, bread flour, starter, water, molasses, yeast and salt in a large bowl. Beat with a sturdy spoon for 5 minutes into a thick, paste-like dough.
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Cover and let rise in a warm place until puffy and about one third larger, around 90 minutes.
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Scatter a generous layer of rye flour on the counter. With wet hands, tip the dough out and shape it into an oval, rolling it through the flour so the whole surface is coated.
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Set the loaf on parchment on a baking sheet, smooth side up, and let it proof 40 to 50 minutes until the flour coating shows the first fine cracks.
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Heat the oven to 475F. Bake the loaf for 15 minutes, then lower to 400F and bake 35 minutes more, until the crust is firm and the base sounds hollow.
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Wrap the cooled loaf in a clean towel and wait until the next day to slice for the best texture.
That is the whole pie. Enjoy every slice.
Pairs well with
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