2 Hour Artisan-Style Peasant Rye Bread
This quick Artisan-style peasant Rye bread ready in as little as 2 hours isn’t traditional artisan bread. It doesn’t claim to be. It does, however, have a remarkable texture and flavor of a light Rye artisan bread with the addition of caraway and mustard seed without the addition of specialty rye flour. The prune juice and balsamic vinegar give this bread added depth of flavor like a longer fermented bread. It’s awesome!
2-Hour Artisan-Style Peasant Bread Rye
4 ½ cups (540g, 1 lb. 3oz) Texas Pure Milling Organic Bread flour
1 tsp. salt
1 Tbsp. Red Star rapid-rise instant yeast
¾ cup lukewarm water
¾ cup lukewarm prune juice
¼ cup High-Quality Balsamic Vinegar
1 Tbsp Caraway Seed
2 Tbsp. Mustard seeds or dill (optional)
In a 4-quart electric mixer with a dough hook, mix all the ingredients 5-7 minutes on medium speed until the liquid is absorbed and the ingredients form a sticky dough.
Grease a 2-quart oven-safe Dutch oven pan generously. Remove the bread dough from the mixer and form it into a loose ball, pinching the bottom like a balloon.
Place in the Dutch seam-side down and cover.
Set aside in a warm spot to rise 45 minutes to an hour until doubled.
Preheat the oven to 450° F. Bake for 15 minutes covered. Reduce heat to 375° F, remove the lid, and bake 20-30 minutes more until golden brown. Internal temperature should be 180°F when finished baking. Cool completely before slicing.