Pão de Centeio (Portuguese Rye Bread)

Name: Pão de Centeio (Portuguese Rye Bread)
Cuisine: Portugal
Ingredients: 400 g Medium or dark rye flour (centeio); 300 g Strong white bread flour; 420–450 ml Lukewarm water (37–40 °C); 20 g Fresh yeast; 12 g Sea salt or kosher salt; 1–2 tsp Caraway seeds (optional); 1 tbsp Honey or dark molasses (optional); 1–2 tbsp Olive oil (for bowl & brushing)

A recipe from Portugal.

🇵🇹 Portugalbreakfastlunchtraditionalbakedvegetarianheartyregional

Nutrition (per serving)

240Calories

8 gProtein

46 gCarbs

3 gFat

2 gSugar

600 mgSalt

Ingredients

400 g Medium or dark rye flour (centeio)
300 g Strong white bread flour
420–450 ml Lukewarm water (37–40 °C)
20 g Fresh yeast
12 g Sea salt or kosher salt
1–2 tsp Caraway seeds (optional)
1 tbsp Honey or dark molasses (optional)
1–2 tbsp Olive oil (for bowl & brushing)

Method

Crumble fresh yeast into a small bowl with 100 ml of the lukewarm water + honey/molasses (if using). Stir until dissolved. Let stand 8–12 minutes until foamy. (If using instant dry yeast: mix directly with dry flours in next step.)
In a very large mixing bowl whisk together rye flour, white flour, salt and caraway seeds (if using). Make a deep well in the center. Pour in the foamy yeast mixture + remaining lukewarm water (start with 320 ml). Mix with wooden spoon or hands until no dry flour remains — dough will be very sticky and wet. This is normal for rye.
Lightly oil work surface and hands (do NOT flour heavily). Turn dough out and knead using stretch-and-fold: pull one side up high and fold over center, rotate 90°, repeat 8–10 times. Dough will gradually become smoother but remains tacky. (Mixer: dough hook low 2 min → medium 4–6 min.) Form into rough ball.
Lightly oil a large bowl. Place dough inside, turn to coat. Cover tightly with plastic wrap or damp tea towel. Let rise in warm place (24–28 °C) until roughly doubled (2–2.5 hours). Rye rises faster — check after 90 minutes.
Lightly flour surface with rye flour or rice flour. Gently tip dough out. Fold edges toward center to form loose ball, flip seam-side down. Cup hands and drag dough toward you several times to tighten surface. Place seam-side down on well-floured linen cloth or parchment. Cover loosely.
Let rise until noticeably puffy and gentle finger poke leaves slow-recovering indentation (45–75 minutes). Do not over-proof.
Place baking stone or heavy tray on middle rack + empty metal tray on bottom rack. Preheat oven to 240–250 °C (464–482 °F) for 45–60 minutes. (Alternative: preheat Dutch oven with lid.)
Slash top deeply (one long slash, cross or diagonals) with sharp knife/lame. Slide loaf (on parchment) onto hot stone/tray OR lift into hot Dutch oven and cover. For steam: pour 1 cup boiling water into bottom tray, close door quickly.
Bake 10 minutes at 240–250 °C, then reduce to 200–210 °C. Bake another 35–45 minutes total until crust is deep dark brown, very firm, and internal temperature reaches 95–98 °C (203–208 °F). Tent with foil if browning too fast after 25 minutes. (Dutch oven: remove lid last 15–20 minutes.)
Transfer immediately to wire rack. Cool at least 1–1½ hours before slicing — rye sets inside as it cools. Cutting too soon makes crumb gummy.
Wrap in clean tea towel and keep at room temperature 2–3 days. Slice and freeze after day 2 (toasts well from frozen).