Rye Bread with Molasses and Caraway

Ingredients

• 9 ounces rye flour
• 1 1/4 cups water
• 2 1/4 teaspoons instant yeast, divided
• 6 3/4 ounces bread flour
• 1 teaspoon salt
• 1 tablespoon molasses
• 1 tablespoon olive oil
• 2 tablespoons caraway seeds

Directions

1. Combine the rye flour, water, and 1/4 teaspoon yeast in the bowl of a stand mixer. Mix until everything is moistened, then cover the bowl with plastic wrap and leave it at room temperature for 8 to 12 hours.
2. The next day, add the remaining yeast, the bread flour, salt, and molasses. Using the dough hook, knead until the dough becomes smooth and springy. You want it tacky, not loose or gluey; if it still feels very sticky, work in additional bread flour as needed. Add the olive oil and caraway seeds, then keep kneading until they are evenly worked through the dough.
3. Shape the dough into a ball, slick it lightly with olive oil, and put it back in the bowl. Cover with plastic wrap and let it rise until it has doubled, about an hour.
4. Dust your work surface with flour and move your oven rack to the center position. Heat the oven to 350 degrees F. Line a baking sheet with parchment, or scatter it with cornmeal.
5. Turn the dough out and knead it for a moment. Shape it into a long oval, pinch the seam closed underneath, and transfer it to the prepared baking sheet. Dust the top with rice flour, preferably, or wheat flour. Cover with plastic wrap and let it rise until doubled, about 40 minutes.
6. Once the dough has risen, remove the plastic wrap, cut several diagonal slashes across the top, and bake at 350 degrees F until well browned, about 35 minutes. Cool the loaf completely on a rack before you slice it.