RYE BREAD

MAKES ONE 10-INCH LOAF

If you think that rye bread is merely a vehicle for pastrami, you’ve got it wrong. Rye bread is one of the most subtle breads I can think of, and while it’s a great sandwich bread, it’s just as good alone, lightly toasted and slathered with butter.

A touch of molasses and a mix of caraway seeds, fennel, anise, and dried orange peel give this bread a spicy flavor that works well with the slight astringency of the rye flour.

350 grams (2¾ cups) all-purpose flour

135 grams (1 cup) rye flour

2 grams (½ teaspoon) active dry yeast

16 grams (1 tablespoon) fine sea salt

6 grams (1 teaspoon) each of caraway, fennel, anise, and dried orange peel, mixed together and ground in a spice grinder

1½ cups whole milk

4 tablespoons butter, cut into pieces

¼ cup dark molasses

Special equipment

Breadbasket (optional; see note on here)

DAY 1

1. In a large bowl, whisk together the flours, yeast, salt, and spice mixture.

2. In a medium saucepan, combine the milk, butter, and molasses. Cook over medium heat until the butter has just melted and the ingredients are fully combined.

3. Remove from heat; add the milk mixture to the dry mixture and stir with a wooden spoon until completely combined.

4. Turn the dough mixture out onto a floured work surface and knead for 5 to 6 minutes by hand (alternatively, you can mix for 3 to 4 minutes on medium speed in the bowl of a stand mixer fitted with the dough hook). You want to remove any dry clumps and form a nice, tight ball. Place in a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap, and let rise at room temperature for 24 hours.

DAY 2

5. Turn the risen dough mixture out onto a floured work surface.

6. With floured hands, shape the dough into a large ball by folding the sides in and tucking the seam up. Place the ball, seam-side up, in a floured breadbasket or large bowl and cover with a damp kitchen towel. Let rest for 2 more hours.

7. Position a rack in the middle of your oven and place the Baking Steel on top. Preheat oven to 425°F for 45 to 60 minutes.

8. Turn the dough out onto a floured pizza peel, seam-side down. With a bread lame or a razor blade, make 2 to 3 slits, 1/8 inch deep, across the top of the dough.

9. Use a lightly floured pizza peel to launch the dough onto the hot Baking Steel.

10. Bake for 20 to 25 minutes, using a peel to rotate the bread halfway through baking. Since this bread is dark in color, detecting doneness can be difficult. I like to knock on the top of it when I think it’s about done; if it is, it will have a slightly hollow sound.

11. Remove the bread using a pizza peel and transfer to a wire rack to let cool completely.

12. Store in a paper bag for up to 3 days or freeze for up to 1 month.