This recipe for Rye Bread Boule for Dilly Boat Dip (otherwise known as Rye Bread Dip). Though there are a plethora of options and bread combinations for boat dips, my favorite is a basic (non-traditional) rye bread paired with a creamy, onion and dill dip. If this sounds up your alley, and you’d like to learn how to make a loaf of rye from scratch, feel free to follow the steps below!
In a mixing bowl, add the milk, vegetable oil, and molasses, then stir to combine.
Bloom the yeast by adding the yeast granules into the wet mixture. Stir, then allow to rest for at least 5 minutes, or until the granules begin to dissolve.
In the meantime, add remaining (dry) ingredients into a large mixing bowl. Whisk to combine, then, when the yeast is bloomed, stir the wet mixture again, and add to the dry mixture.
Use a wooden spoon to stir the ingredients together until a shaggy dough forms, then transfer the dough to a clean surface to knead. Knead by hand for about 5-10 minutes, or until the dough comes together. (It will feel dense and a little tacky. It should smooth out and stick to itself more than your hands by the end of the kneading process.)
Afterwards, transfer the dough to a clean, large mixing bowl, then cover with a damp tea towel. Allow to rest for 1 hour in a draft-free location.
When ready, uncover, and punch down the dough (to redistribute the gluten). Shape into a boule (round dough), then transfer to a lined (9”x13”) baking tray, and cover again to allow to rise for an additional 1-2 hours (or until doubled in size).
Next, preheat the oven to 375°F (190°C). When dough is ready, transfer the tray, then use a sharp knife to make a slit along the bottom-side (this helps allow steam to release, which prevents the bread from cracking).
Transfer the tray into the oven to bake for 60-70 minutes or until puffed and round, and cooked thoroughly.
(A good indication is to hold the loaf in one hand and taking your other hand to knock on the bottom, as if it is a door. It should sound hollow. If it sounds dull or like a thud, place back in the oven to cook for another 5 minutes or so.)
Allow to cool completely before cutting into, about 30 minutes. (As it cools, the steam releases and the bread softens overall.)
When ready, slice into for sandwich bread, or cut off the top and carve out a well to create a bread bowl. Enjoy!
Rye Bread Boule (For Dilly Boat Dip)
PREP: 30 MIN
BAKE: 60-70 MIN
INACTIVE: 2-3 HRS
YIELD: 1 LOAF
Ingredients:
Wet Mixture:
- 2 cups Warm Milk (room temperature)
- 2 Tbs Vegetable Oil
- 1/4 cup Molasses
- 3 tsp Active Dry Yeast
Dry Mixture:
- 3 + cups Bread Flour
- 1 1/2 cups Rye Flour
- 1/2 cup Corn Flour
- 2 tsp Sea Salt
- 1/4 cup Raw Cacao Powder
- 1 Tbs Brown Sugar
Method for Rye Bread Boule (For Dilly Boat Dip):
- In a mixing bowl, add the milk, vegetable oil, and molasses, then stir to combine. Bloom the yeast by adding the yeast granules into the wet mixture. Stir, then allow to rest for at least 5 minutes, or until the granules begin to dissolve.
- In the meantime, add remaining (dry) ingredients into a large mixing bowl. Whisk to combine, then, when the yeast is bloomed, stir the wet mixture again, and add to the dry mixture.
- Use a wooden spoon to stir the ingredients together until a shaggy dough forms, then transfer the dough to a clean surface to knead. Knead by hand for about 5-10 minutes, or until the dough comes together. (It will feel dense and a little tacky. It should smooth out and stick to itself more than your hands by the end of the kneading process.)
- Afterwards, transfer the dough to a clean, large mixing bowl, then cover with a damp tea towel. Allow to rest for 1 hour in a draft-free location. When ready, uncover, and punch down the dough (to redistribute the gluten). Shape into a boule (round dough), then transfer to a lined (9”x13”) baking tray, and cover again to allow to rise for an additional 1-2 hours (or until doubled in size).
- Next, preheat the oven to 375°F (190°C). When dough is ready, transfer the tray, then use a sharp knife to make a slit along the bottom-side (this helps allow steam to release, which prevents the bread from cracking).
- Transfer the tray into the oven to bake for 60-70 minutes or until puffed and round, and cooked thoroughly. (A good indication is to hold the loaf in one hand and taking your other hand to knock on the bottom, as if it is a door. It should sound hollow. If it sounds dull or like a thud, place back in the oven to cook for another 5 minutes or so.)
- Allow to cool completely before cutting into, about 30 minutes. (As it cools, the steam releases and the bread softens overall.) When ready, slice into for sandwich bread, or cut off the top and carve out a well to create a bread bowl. Enjoy!
Notes:
- You may need more or less flour depending on the kind of bread flour, as well as temperature or humidity of your environment. Adjust amount of flour as needed.
- This bread is great for tea sandwiches too (like a creamy dill spread on top, then layered with cucumber slices… yum!).
- For delicious recipes to season with, or to pair alongside visit the Kitchen Journal.
