The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye Bread in Le Creuset

weavershouse's picture
March 18, 2007 - 4:46pm -- weavershouse

Here is a photo of my rye made in the Le Creuset cut to show the crumb. The taste was delicious, moist and tender, the crust was tender and crisp. I used 2 T. Vital Wheat Gluten and I think that is why it was 3 1/4" high by 7" wide. I made it in a 4 1/2 qt. Le Creuset. I'll make it often.


mountaindog's picture
Submitted by mountaindog on

You don't often see an open crumb like that in a rye, very nice! The Le Creuset gave it a great shape too.

weavershouse's picture
Submitted by weavershouse on

Thanks for the compliment. I used to work very hard to get a tasty rye and I plan on trying more recipes but I have to say this was very good and couldn't have been any easier.                                                                                  weavershouse

zolablue's picture
Submitted by zolablue on

Looks fabulous!  What recipe did you use?  (I hope it is in one of my many bread books...hehe.)  I haven't tried baking bread that way yet.  That is really good looking stuff!

weavershouse's picture
Submitted by weavershouse on

Thank you. Here is my recipe for the rye. I baked the bread in an oval 4 1/2 qt. Le Creuset. 


Mix everything but the water in a bowl. Add the water, mix well by hand. Let sit out 18 hours, covered.
Turn dough out on floured board, stretch and fold letter like. Let rest 15 to 20 min. 

Dough should not be so wet that it can't be shaped. Shape into whatever shape you need to fit into your baking container. Put dough on a floured cloth in a banneton or bowl or basket. Cover. 

Let rise 1 to 1 1/2 hours. Meanwhile preheat oven and a covered container to 475º for 45 min.

Lift dough with towel underneath and carefully turn dough over and into a preheated Le Creuset. Slash if you want. Put lid on container and put in oven. After 10 min. turn oven down to 450º and bake 15 to 20 min. longer. Take cover off pot and continue baking for 10 to 15 min. or till nice and brown.   
If you need better instructions go to BREADTOPIA.COM, he has great videos on this technique.
King Arthur's RYE BLEND FLOUR is a blend they make of ORGANIC WHOLE RYE FLOUR, WHITE RYE FLOUR, RYE FLOUR, AP FLOUR, MALTED BARLEY FLOUR. We like our rye salty and with lots of caraway. You can adjust to what you like.

I have lots of bread books too. I read them like some people read novels. I've seen your beautiful breads, you'll have no trouble with this easy one. Enjoy...                                                                                                                                                                     weavershouse

Paddyscake's picture
Submitted by Paddyscake on

Very nice loaf! I made a loaf of sourdough rye today and included 2 T of vital gluten. The loaf rose nicely, but hasn't got the loft your does! I will have to try this method when I get a smaller Le Creuset or cast iron pot.

weavershouse's picture
Submitted by weavershouse on

Thanks Paddyscake, I was pleased with this rye and will make it often. 

It's always interesting to see how our breads will come out of the oven. We could go on and on till we're blue in the face trying to figure out why this and why that. I love learning and I learn a lot on this site but I think after awhile...just make bread already and enjoy. The 4 1/2qt. pot might have added to the loft, I'm not sure, but I do know this. The day I baked the rye I made 4 different recipes, 8 loaves, which is a lot for me but the day before baking day my husband got a clean bill of health from his doctor after a very serious illness so I was SO HIGH nothing could go wrong....all my bread rose high that day! :))    
p.s. the KA RYE BLEND FLOUR I used, (see recipe above) has malted barley in it, maybe that added loft too. Thanks again for your nice words.                                                                                                                                                                                                    weavershouse

Paddyscake's picture
Submitted by Paddyscake on

your husband received a clean bill of health! How wonderful! I used dark rye flour, which I'm sure made a huge difference in the density of the bread. It's all I can find at the local supermarket.

johny's picture
Submitted by johny on

I agree!  Its a beautiful looking Rye.  I'm new here (and pretty new at baking) and was attracted to your listing using a Le Creuset.  I use a cast iron casserole - 7 1/2 quart to make a 2 pound rye.  I mix it in a Zojarushi, though and don't give it nearly the attention you give yours.  We are quite pleased with the results, though.

weavershouse's picture
Submitted by weavershouse on

Welcome to the site. Floyd does a great job with The Fresh Loaf and I hope you enjoy it all. Thanks for the nice compliment.

I'd love to see a two pound rye. Tell us how you made it and show a picture if you can. I never used a Zojarushi but I hear they mix very well.                                                                                                                                                                                                   weavershouse

claydesigner2156's picture
Submitted by claydesigner2156 on


Just started making bread for the first time. I was intimidated by yeast! A friend told me about the No-knead bread. My husband who always said "bread is a filler" LOVES this bread. Now we want to try a good rye bread. I am going to try "weavershouse" rye. It seems simple enough but I have one question...what is a letter fold???


Remember i am a newbie to bread making. Oh by the way, I don't have a high priced Le Creuset dutch oven but use a very large Corning Ware covered casserole...with very good results. Might be a little darker on the bottom but it doesn't affect the taste.


Always learning!

weavershouse's picture
Submitted by weavershouse on

Glad to see you found my rye recipe. I make this bread often and it's never fails me. As far as the letter fold, it's a technique to strengthen the dough and develop gluten instead of kneading. To tell you the truth there are many people on this site that can explain what it is better than I can. Here's a couple of places to start but just type in stretch and fold or letter fold or french fold in the "search" in the upper left corner of this site and you'll find lots of info.

You'll see instructions, photos and videos that will do a good job of showing you just what a letter fold is and how to do it. Hope this will help you and that you have great success with your rye if you use my recipe or if you just modify your No-knead recipe with some rye and caraway seeds...or no seeds. I wouldn't replace more than 1/2 cup of white flour with rye flour in a 3 cup flour recipe at first and see how it goes. Or try my rye. You don't need a Le creuset that's for sure. Even a stainless steel bowl upside down works. As long as the container can stand the high heat. Good luck.