Name: Artisan Rye Bread with a Caramelized Crust Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 5 h
Yield: 1
Cuisine: European
Ingredients: 400g fresh milled hard white wheat flour (from ~3 cups wheat berries); 150g fresh milled rye flour (from ~1 cup rye berries); 350-380g warm water (adjust for flour freshness); 2 Tbsp molasses (or honey for lighter sweetness); 2 Tbsp olive oil or softened butter; 10g salt (about 2 tsp); 7g instant yeast (2¼ tsp); 1-2 Tbsp caraway seeds (to taste); Optional crust wash: 1 Tbsp sugar dissolved in 2 Tbsp warm water

This artisan rye bread, crafted with fresh milled flour, features a deep, nutty rye flavor and a stunning caramelized, crackly crust that’s golden-brown and slightly sweet. The long fermentation enhances taste and digestibility for a truly homemade masterpiece.

Why You’ll Love This Recipe

As an experienced chef who’s baked countless loaves, I can tell you this recipe stands out because fresh milled rye flour brings an unbeatable freshness—nutty, earthy, and aromatic—that store-bought flour simply can’t match.

The combination of rye and high-protein wheat creates a hearty yet tender crumb that’s perfect for sandwiches, toast, or enjoying with butter. The star is that caramelized crust: achieved through steam, a touch of sweetener, and high-heat baking, it delivers a satisfying crunch with subtle sweetness and rich color.

It’s rewarding to make, forgiving for intermediate bakers, naturally nutritious from whole grains, and fills your home with an incredible aroma. Once you taste the difference fresh milling makes, you’ll never go back!

Yield: 1 large artisan loaf

Artisan Rye Bread with a Caramelized Crust Recipe

Nutty fresh-milled rye loaf with crackly, golden caramelized crust.

Prep Time 20 minutes

Cook Time 40 minutes

Additional Time 4 hours

Total Time 5 hours

Ingredients

400g fresh milled hard white wheat flour (from ~3 cups wheat berries)
150g fresh milled rye flour (from ~1 cup rye berries)
350-380g warm water (adjust for flour freshness)
2 Tbsp molasses (or honey for lighter sweetness)
2 Tbsp olive oil or softened butter
10g salt (about 2 tsp)
7g instant yeast (2¼ tsp)
1-2 Tbsp caraway seeds (to taste)
Optional crust wash: 1 Tbsp sugar dissolved in 2 Tbsp warm water

Instructions

Mill your grains fresh: Grind the hard white wheat and rye berries into fine flour right before starting. This unlocks incredible nutty flavor and nutrition—your kitchen will smell amazing already!
In a large mixing bowl (or stand mixer), combine the fresh milled flours, caraway seeds, salt, and instant yeast. Whisk to evenly distribute everything.
Add the warm water, molasses, and oil. Mix with a wooden spoon or dough hook on low until a shaggy, sticky dough forms—rye dough is naturally tacky, so don't worry!
Knead for 8-10 minutes by hand (or 5-7 in mixer) until smooth and elastic. It won't be as stretchy as white bread, but aim for a cohesive ball. If too dry, add water 1 Tbsp at a time.
Cover the bowl with a damp cloth and let the dough rise in a warm spot for 1.5-2 hours, until doubled and puffy. Punch down gently to release gas.
Shape into a tight boule or oval loaf on a lightly floured surface. Place seam-side down in a proofing basket or lined bowl dusted with rice flour. Cover and proof 45-60 minutes more (or refrigerate overnight for better flavor).
Preheat oven to 450°F with a baking stone or Dutch oven inside. For steam, place an empty pan on the bottom rack.
Turn dough onto parchment, score the top deeply with a sharp blade (one long slash or cross pattern). Brush lightly with sugar-water wash for extra caramelization.
Transfer to hot stone/Dutch oven (add 1 cup ice to bottom pan for steam). Bake covered (if Dutch) or with steam 20 minutes, then uncover, reduce to 425°F, and bake 20-25 minutes more until deep golden-brown with caramelized crust (internal temp 200-210°F).
Cool on a wire rack at least 1-2 hours before slicing—resist! This sets the crumb and keeps the crust crisp. Enjoy the heavenly aroma and that first crunchy bite!

Notes

Use freshly milled flour within hours for peak freshness. If crust isn't caramelizing enough, try higher initial heat or extra sugar wash. This recipe balances rye's density with wheat for an open crumb. Experiment with fermentation times for tangier results.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 2306Total Fat 35gSaturated Fat 5gUnsaturated Fat 31gSodium 3863mgCarbohydrates 447gFiber 30gSugar 24gProtein 61g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Mill your rye berries and hard wheat just before using for maximum flavor and nutrition—fresh flour absorbs more water, so watch hydration.
For the caramelized crust, use steam in the first 10-15 minutes (ice cubes or a pan of water) to allow full oven spring before the crust sets, then add a light sugar-water wash midway for extra browning and shine.
Rye dough is sticky—resist adding too much extra flour; use wet hands or a dough scraper.
Long bulk fermentation (or overnight cold proof) develops deeper flavor and better texture.
Score the top deeply to control expansion and create that artisan look.
Bake on a preheated stone or Dutch oven for best crust results.
If your oven runs hot, tent with foil if browning too fast.

Ingredients Notes

Fresh milled flour is key here—grind whole rye berries for bold, authentic rye taste and hard white wheat berries for structure and rise (rye alone makes dense bread). Use 70-80% hard wheat to 20-30% rye for balance.

Caraway seeds add classic deli rye aroma; toast lightly for more intensity. Molasses or honey provides subtle sweetness to feed caramelization on the crust without overpowering. Salt enhances flavor and controls fermentation. Water should be warm (around 100-110°F) to activate yeast properly. Optional steam setup (ice or hot water pan) is crucial for crust development.

Variations and Substitutions

For 100% rye: Use all fresh milled rye, but expect denser texture—add extra vital wheat gluten (1-2 Tbsp) or use a sourdough starter for better lift.
Sourdough version: Replace yeast with 150g active sourdough starter; extend fermentation to 8-12 hours for tangy depth.
Seed toppings: Add sesame, poppy, or fennel seeds on the crust after egg wash for extra crunch.
No caraway? Try coriander or omit for milder flavor.
Sweetener swap: Use honey, maple syrup, or brown sugar instead of molasses.
Gluten-free attempt: Not ideal for true rye bread, but experiment with rye alternatives like buckwheat (though results vary).
Spiced twist: Incorporate onion flakes or garlic for a savory variation.

Storage Options

Cool completely on a wire rack. Store in a linen bag or bread box at room temperature for 3-4 days (crust softens slightly). For longer, slice and freeze in airtight bags up to 3 months—thaw and toast to revive crust. Avoid plastic bags long-term as they make crust soggy. Refresh day-old slices by toasting or brief oven warm-up at 350°F.