Wurstsalat with Rye Bread

Ingredients

• 1.25 cup Water, warm (Around 105-115°F or 40-46°C)
• 2.25 tsp Active Dry Yeast (One 1/4-ounce packet)
• 2 tbsp Molasses
• 1.5 cup Rye Flour
• 2.5 cup Bread Flour (Plus more for dusting)
• 2 tbsp Caraway Seeds
• 1.5 tsp Salt
• 2 tbsp Vegetable Oil (Plus more for greasing the bowl)
• 1 tbsp Cornmeal (For dusting the baking sheet)

Instructions

1. 1

   Activate the Yeast (5-10 minutes)

   • In the bowl of a stand mixer or a large mixing bowl, combine the warm water, molasses, and active dry yeast.
   • Stir gently to dissolve and let the mixture stand for 5-10 minutes. It's ready when it becomes foamy and smells fragrant, indicating the yeast is active.
2. 2

   Mix the Dough (5 minutes)

   • Add the rye flour, bread flour, caraway seeds, salt, and vegetable oil to the yeast mixture.
   • Using a dough hook on low speed, mix until a shaggy, sticky dough forms. If mixing by hand, use a sturdy wooden spoon or spatula to bring the ingredients together.
3. 3

   Knead the Dough (8-10 minutes)

   • Increase the mixer speed to medium-low and knead for 6-8 minutes. The dough will become smoother and more elastic but will remain tacky.
   • If kneading by hand, turn the dough onto a lightly floured surface. Knead for 8-10 minutes. Use a bench scraper to help manage the sticky dough, and avoid adding too much extra flour.
4. 4

   First Rise (60-90 minutes)

   • Form the dough into a ball. Lightly oil a clean large bowl and place the dough inside, turning it over to coat the top with oil.
   • Cover the bowl with plastic wrap or a damp kitchen towel.
   • Let the dough rise in a warm, draft-free spot for 60 to 90 minutes, or until it has doubled in volume.
5. 5

   Shape and Second Rise (45-60 minutes)

   • Gently deflate the risen dough and turn it out onto a lightly floured surface.
   • Shape the dough into a round (boule) or oval (bâtard) loaf. Ensure the surface is taut by tucking the edges underneath.
   • Place the shaped loaf on a baking sheet lined with parchment paper and dusted with cornmeal.
   • Loosely cover with greased plastic wrap and let it rise for another 45 to 60 minutes, until it's visibly puffy and doesn't spring back immediately when poked.
6. 6

   Preheat Oven and Prepare for Baking (15 minutes)

   • About 20 minutes before baking, arrange a rack in the center of the oven and preheat to 375°F (190°C).
   • For a crispier crust, place a metal pan on the bottom rack to heat up with the oven.
   • Just before baking, use a sharp knife or a bread lame to make two or three 1/2-inch deep slashes across the top of the loaf. This allows steam to escape and the bread to expand evenly.
7. 7

   Bake the Bread (30-35 minutes)

   • Carefully pour 1 cup of hot water into the preheated metal pan on the bottom rack to create steam. Immediately place the bread on the center rack.
   • Bake for 30-35 minutes, until the crust is a deep golden-brown and the loaf sounds hollow when tapped on the bottom.
   • For a precise check, the internal temperature should register 190-200°F (88-93°C) on an instant-read thermometer.
8. 8

   Cool Completely (2 hours)

   • Transfer the hot loaf from the baking sheet to a wire rack to cool.
   • Allow the bread to cool completely, for at least 2 hours, before slicing. This is crucial as the internal structure needs to set; slicing while warm can result in a gummy texture.