Rye Bread in Clay Baker

Recipe for Superstone long clay baker, taken from Sassafras Store.


  • 2¼ teaspoon active dry yeast
  • 1 cup warm water
  • 1½ cups (195g) all-purpose flour
  • 1 cup (130g) rye flour
  • ½-1 teaspoon salt
  • 1½ teaspoons caraway seeds optional
  • ¼ teaspoon sugar
  • 2 tablespoons vegetable oil


  1. Dissolve yeast in water. Mix flours with caraway seed if using, salt, and sugar in a large bowl.
  2. Add yeast mixture and oil to flour mixture and mix until the dough is soft. Add more flour, if necessary, to keep dough from being sticky.
  3. Place dough on a lightly floured dough cloth and knead for 8-10 minutes, until dough is smooth and elastic.
  4. Place dough in a greased bowl, cover, and allow to rise in a warm and draft-free place for about 2 hours, or until doubled in bulk.
  5. Punch down the dough and form a loaf to fit inside the clay baker. Insert the loaf into the baker.
  6. Cover and allow the loaf to rise for 1 hour. Preheat oven to 400°F.
  7. With a sharp knife, cut 2 or 3 slashes in the top of the loaf. Brush the top of the loaf with cold water, cover the baker with the lid, and bake at 400°F for 35-45 minutes.