Community Bread Recipe

Activate yeast

In a large mixing bowl, combine the warm water (105–115°F / 40–46°C) with the brown sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy. If it doesn’t foam in 10 minutes, discard and start with fresh yeast.

Mix wet ingredients

Add the unsulfured molasses and melted butter (or oil) to the yeast mixture and stir to combine.

Combine dry ingredients

In a separate bowl whisk together the dark rye flour, bread flour, salt, and vital wheat gluten (if using). Stir in the caraway seeds if desired.

Form dough

Add the dry ingredients to the wet mixture in two additions, stirring with a wooden spoon or using a stand mixer fitted with a dough hook. Mix until a shaggy dough forms. If the dough feels very sticky, add up to 2–4 tablespoons more bread flour; if it feels too stiff, add 1–2 tablespoons water.

Knead

Knead by hand on a lightly floured surface for 8–10 minutes, or in a stand mixer on medium-low for 6–8 minutes, until the dough is smooth and springs back when pressed. Rye dough will be tackier and less elastic than all-white wheat dough — aim for cohesive, not gummy.

First rise

Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1.5 hours.

Shape

Punch down the dough gently to release large bubbles. Turn it out onto a lightly floured surface, shape into a tight round or an oblong loaf suitable for a 9x5" loaf pan. If using a pan, lightly oil it and place shaped dough seam-side down into the pan.

Second rise

Cover again and let rise until puffy and nearly doubled, about 45–60 minutes. Preheat the oven to 375°F (190°C) during the last 15 minutes of this rise.

Top and score

If using the seed topping: brush the top of the loaf lightly with 1 tablespoon water and sprinkle the sunflower seeds and rolled oats evenly. For a classic look, score the top with a sharp blade or lame with one long slash down the center or several diagonal slashes.

Bake

Bake in the preheated oven for 30–38 minutes (pan loaf) or 35–45 minutes (free-form) until the crust is deep brown and the internal temperature reaches 200–205°F (93–96°C). If the top browns too quickly, tent loosely with foil.

Cool

Remove the loaf from the oven and, if baked in a pan, turn out onto a cooling rack. Let cool completely (at least 1 hour) before slicing to allow the crumb to set.

Mix the sunflower seeds and rolled oats in a small bowl. Brush the shaped loaf with about 1 tablespoon water and evenly sprinkle the seed mixture over the top before scoring and baking.