A no-knead caraway rye bread! This bread recipe was submitted by Roni Bloom Jordan, who writes, "I first developed this about two years ago, to replicate the wonderful caraway rye my mother always brought home from the Jewish bakery in our Boston neighborhood." Not tested by Bob's Red Mill.
Combine the flours, yogurt or kefir, 2 tablespoons caraway seeds, vital wheat gluten and salt in a 5-quart mixing bowl.
Combine lukewarm water, sugar and yeast in a small bowl and let sit about 5 minutes, until foam begins to form.
Stir yeast mixture into flour mixture until well combined, cover bowl tightly with plastic wrap, and let sit at room temperature for the next 18 hours.
When ready to bake, place a 4-5 quart Dutch oven on the center rack of oven and preheat to 450°F.
While oven preheats, transfer dough to a floured work surface and shape into a boule (a rustic ball shape) by turning and tucking ends under.
Place the boule on a large sheet of parchment paper, wash out the mixing bowl, and move the shaped dough in its parchment sling into the bowl.
Brush the dough lightly all over with egg wash and sprinkle with remaining caraway seeds.
Cover with a cotton towel and let rest for 15 minutes.
Make three shallow slashes across the top of the loaf with a very sharp knife.
Take the hot Dutch oven out and carefully place the loaf in it, still in its sling, and cover.
Bake covered for 30 minutes, then remove lid and bake uncovered another 16 minutes, until crust is a deep golden brown (instant read thermometer should register 200-205°.
Remove to a rack to cool at least an hour before slicing.
