One Hour Rye Bread


Yes you can make bread from grinding to eating in an  hour.   As you can see in the picture above the steam is still rising as I cut into a fresh loaf of Rye Bread   I watched a demonstration of this technique by our USA Distributor while in Chicago earlier this month.  She was fortunate enough to have a beautiful Emile Henry Bread Cloche to make hers in.  I improvised with a Clay Pizza Stone and my Grammas old stock pot.  Different equipment but beautiful results with both.    You can try any recipe you like in it but I put together a quick loaf of Rye Bread here.

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Accessories:   KoMo Grain Mill for fresh whole wheat and rye.
Original Mixer with Stainless Bowl, Roller/Scraper
Quantity:  1 loaf
Preheat oven to 400 degrees with pizza stone in oven while preheating.


  • 1 1/2 cup lukewarm water
  • 1 cup hot milk
  • 2 tbsp. honey
  • 2 tbsp. molasses
  • 1 tbsp. instant coffee
  • 1  tbsp salt
  • 1 1/2 tbsp instant yeast
  • 1 tbsp wheat gluten
  • 2 cups whole wheat flour
  • 1 1/2 cup rye flour
  • 2 cups white flour
  • 1 1/2 tbsp caraway seeds (optional)
  • 1 tbsp cornmeal for dusting on pizza stone

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Place honey, molasses, coffee and salt into bowl.  Add the water and milk.  Blend till honey and molasses dissolved.   With the speed dial set to about 2 o’clock add the whole wheat flour and blend till wet then add the yeast.  Add the rye flour and 1 1/2 cup of white flour.   Mix till well blended.  Dough should be tacky but not sticky, if needed add a bit more flour with fresh ground grains I used about 1 3/4 cup of the white flour.  Once blended add the caraway seeds if desired, I love these and can’t imagine Rye bread without them, but they have a strong flavour so don’t over do it if not sure.  Turn speed up to 4 o’clock and knead for 8 minutes.

Remove dough from bowl and shape into a ball, if to sticky to handle add a bit of flour to your hands and the counter.  Once ball is formed, slash it.  Open oven and slide out the pizza pan, sprinkle with about a tbsp of cornmeal and place loaf in the center.  Cover with a cold stock pot. Set oven timer for 20 minutes and bake.   After 20 minutes remove cover turn oven down to 350 and bake another 15 – 20 minutes or till golden and sounds hollow. Enjoy or freeze for another day.

This was really fun to try and what a great way to have fresh bread on short notice.  Turns any oven into a little steam oven.  I hope to try this on the bbq this summer as its hard to get a nice top crust with traditional style bread baking.  Though I made a round loaf here, if I can find a larger pot I may try making 2 small regular shaped loaves instead.  With the cloche you can fit 2 small loaves side by side.

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