No Knead Rye Bread

Hope you all had a wonderful holiday season and a Happy New Year! Though I did a lot of cooking and baking the last couple weeks, I didn’t get around to posting much since the holidays are always so busy. I wanted to share a bread recipe with you that I made over the holidays. I was lucky to receive a dutch oven for Christmas (thanks Roseann!) and I’ve already put it to good use baking bread twice. I’m seriously addicted to no-knead dutch oven bread now. This might become a weekly thing since it takes so little time, and it’s really nice having fresh homemade bread around.

This recipe is one that my sister shared with me that originally comes from Breadtopia and is called Rick’s No-Knead Rye. We made a few small changes to the original recipe. It turned out really well! The crust is nice and chewy from baking in the dutch oven and the inside is a nice soft texture. It’s not as airy and light in the middle as some other no-knead bread since it doesn’t have as much yeast as other recipes, but this makes it a great choice for sandwiches!

If you haven’t made no knead bread before, take a look at my Artichoke and Roasted Garlic Bread Recipe first. I compiled links and information about dutch ovens and other baking options, how steam helps in the baking process, etc.

NoKneadRye

Ingredients:

heaping 1/4 tsp yeast
1 3/4 cups luke warm water
pinch of sugar
1 1/2 cups bread flour
1 cup whole wheat flour
1/2 cup rye flour
1 1/2 tsp salt
2 Tbsp caraway seeds

Directions:

  • In a large mixing bowl, combine the yeast with luke warm water and a pinch of sugar. Allow the yeast to proof for 5-10 minutes.
  • Add the flours, salt, and caraway seeds. Stir until all ingredients are well combined and formed into a dough.
  • Cover the dough with a kitchen towel and let it rise for 12-18 hours on the counter.
  • Turn the dough out onto a piece of parchment paper and gently form it into a loaf. Set it aside to rise for another hour or so.
  • Place a dutch oven in the oven while it’s cold and preheat the oven to 500°F.
  • Place the parchment paper and dough into the dutch oven and cover. The parchment paper makes it easy to transfer the dough into the hot dutch oven and it keeps the bread from sticking to the bottom. Bake the bread covered for 30 minutes.
  • Then uncover the bread, lower the temperature to 400°F and bake for 15 more minutes.
  • Once the bread is done baking, turn the oven off and let the bread sit in the oven an additional 15 minutes. Let cool, and enjoy!

Homemade Rye Bread

I didn’t set out to make rye bread. I was trying to make pumpernickel by following a King Arthur pumpernickel recipe, but I ended up with rye bread. I’m still on a quest for a good dark pumpernickel recipe, if anyone knows of one. Despite not turning out to be the type of bread I was expecting, this recipe actually was pretty good.

I made this bread after a trip to the King Arthur store in Vermont. If you find yourself in Vermont, it’s worth a visit! I bought a bag of pumpernickel flour (which is whole rye flour) and followed the recipe on the back with a few small changes. This recipe can be made in a bread machine or by hand. I don’t have a bread machine, so I’ll give the directions for making it by hand.

Ingredients:

2 tsp instant yeast
1 1/2 cups warm water
2 Tbsp brown sugar (they called for non-diastatic malt powder, but I couldn’t find it)
1 cup pumpernickel flour (whole rye flour)
2 1/4 cups unbleached all purpose flour
1/4 cup potato flour
1 1/2 tsp salt
2-3 tsp of caraway seeds.

Directions:

  • In a large mixing bowl combine the instant yeast with the warm water and brown sugar. The water should be warm but not too hot to touch. Let the yeast sit for a couple minutes.
  • Add the rest of the ingredients and mix until cohesive. You can save some of the caraway seeds for the top of the loaf as well if you want. Allow the dough to rest for 30 minutes in a warm (but not hot) place.
  • Knead the dough on a floured surface until it is elastic, but still a little sticky. This should take between 5 and 10 minutes. Leave the dough to rise in a covered bowl in a warm place for 1-2 hours until it is almost doubled.
  • Preheat the oven to 425°. Lightly oil a baking pan and turn your dough onto the pan. Form it into a round or oval loaf. Make 3 slashes across the top of the loaf. Brush the loaf with a little water and sprinkle with seeds of your choice if desired.
  • Bake the loaf for 18-22 minutes until the top is golden brown and it sounds hollow when you thump on the top.