70/30 Hard White & Rye Country Loaf

Thirty percent rye brings earthy flavor and moisture without turning the loaf into a brick. The dough will feel tackier than wheat dough and will never develop the same windowpane, so folds and visual fermentation cues matter more than heroic kneading.

Ingredients

• 350 g fresh-milled hard white wheat flour
• 150 g fresh-milled whole rye flour
• 365 g water, divided (start with 345 g)
• 10 g honey, optional
• 10 g fine salt
• 4 g instant yeast
• Rice flour or wheat flour for the banneton

Baker’s percentages

Method

1. Combine both flours with 345 g water. Rest 25–35 minutes.
2. Add honey, salt, and yeast. Mix until cohesive, adding reserved water only as the dough can hold it.
3. Over the next 60 minutes, perform three sets of stretch-and-folds 20 minutes apart. Handle with damp hands.
4. Continue bulk fermentation until roughly 60% larger, aerated at the edges, and gently domed, usually another 30–60 minutes.
5. Pre-shape into a round, rest 15 minutes, then shape firmly without degassing completely. Place seam-side up in a floured 9-inch banneton.
6. Proof 35–60 minutes while a covered Dutch oven heats at 475°F. The dough should slowly spring back when pressed.
7. Turn onto parchment, score, load into the hot pot, reduce to 450°F, and bake covered 25 minutes. Uncover, reduce to 425°F, and bake 17–23 minutes more.
8. Cool at least 3 hours before slicing; rye crumb sets slowly.

Make it well

Rye stays tacky. Use damp hands and a scraper instead of adding handfuls of flour.

For a milder loaf, omit the honey; for classic rye character, add 1 teaspoon caraway.

The crust is ready when deeply golden and the center reaches about 205°F.

Guides for better bread

Start with the Fresh-Milled Flour Guide, use the Fresh-Milled Flour Hydration Chart, and troubleshoot with Why Is My Fresh-Milled Bread Dense? and Why Is My Fresh-Milled Dough So Sticky?.