Ruisleipä — Dark Rye Bread with Cherry Tomatoes

Ingredients

• 2 cups rye flour
• 1 cup all-purpose flour
• 1 tsp instant yeast
• 2 tbsp molasses
• 1 tsp caraway seeds
• 1 lb cherry tomatoes on the vine

Instructions

1. 1

   Mix rye flour, all-purpose flour, yeast, molasses, caraway seeds, 1.25 cups warm water, and 1 tsp salt in a bowl until a shaggy dough forms.

2. 2

   Knead the dough in the bowl for 8 minutes, adding water by the tablespoon if it's too dry. It should be slightly sticky but hold together.

3. 3

   Cover the bowl with a damp towel and let the dough rise at room temperature for 60 minutes until it rises 50% and looks puffy.

4. 4

   Shape the dough into a round loaf on a sheet pan. Cover with the damp towel and proof for 20 minutes while you heat the oven to 425°F.

5. 5

   Toss cherry tomatoes with olive oil and salt on a separate sheet pan. Bake the bread and tomatoes together for 35 minutes until the bread sounds hollow when tapped.

6. 6

   Cool the bread on a wire rack for 10 minutes. Serve warm with the roasted cherry tomatoes alongside.

Tools you’ll need

• large mixing bowl
• sheet pans (2)
• damp kitchen towel
• wire cooling rack
• oven

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