Segments: 1:blog, 2:corn-rye-loaf, 3:, 4:, 5:
Corn Rye Loaf | Great Performances


This site requires a screen size of 320px wide or greater.

Back to Posts

Corn Rye Loaf
by Chef Rob Valencia

Makes a medium loaf


6 oz Water  

2 tsp. Dry Active Yeast 

1 oz. Sourdough Starter (optional) 

½ oz. Honey 

6 oz. High-Gluten Bread Flour 

3 oz. Dark Rye Flour   

1 t. Sea Salt   

1 t. Ground Caraway Seed 

2 T. Vital Wheat Gluten (optional)

2 T. Coarse Polenta or Cornmeal 

1 T. Whole Caraway Seed 

Additional Polenta/Cornmeal and Caraway to garnish


Whisk yeast, sourdough starter and honey into the water to hydrate. (If not using a sourdough starter, double the yeast.)

Combine with next seven ingredients into a stand mixer with a dough hook and beat until a stiff, elastic dough is achieved.

Cover with a damp kitchen towel and allow to rest for 30 minutes, until double in size.

Remove from bowl onto floured surface and knead with hands.

Shape into a 9x3 rectangle and flatten with palm. 

Roll into a log and pinch the seam closed. Roll the dough log tighter to make it more compact.

Place on a cornmeal-dusted sheet tray and allow to rest at room temperature for one hour.

When the dough has doubled in size, lightly spray with water and sprinkle with polenta and caraway seed.

Preheat oven to 400 degrees. 

With a serrated knife, slash a ¼-inch deep cut down the center.

 After loading the trays in the oven, turn down to 375 F (190 C).

Bake for 10 minutes, rotate halfway, and then bake until brown. Carefully pick up the bread and tap on the counter, it should sound hollow.


Be the first to comment...

Add Your Comment:

Please enter the word you see in the image below: