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No Knead Rye Bread:
1 1/2 cups (200 grams) unbleached all-purpose flour
1 1/2 cups (200 grams) unbleached bread flour
3/4 cup (100 grams) rye flour (light or dark)
3/4 teaspoon (3 grams) active dry yeast or 3/4 teaspoon SAF Red instant yeast Available on Amazon #ad
1/2 teaspoon (1 gram) granulated white sugar or 1/2 teaspoon dry malt (diastatic) powder Available on Amazon #ad
2 teaspoons (10 grams) kosher salt
1 tablespoon (8 grams) caraway seeds (optional)
1 1/2 cups (360 ml/grams) filtered water (at room temperature)
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No Knead Rye Bread: In a large bowl #ad, combine the flours, yeast, malt powder (or sugar), salt, and caraway seeds (if using). Make a well in the center of the dry ingredients and pour in the water. With a bowl scraper #ad, wooden spoon, or by hand, mix until all the flour has been moistened. (The dough will be wet and sticky.)
Cover the bowl with plastic wrap and let it sit (ferment) at room temperature (about 72 degrees F (22 degrees C)) for 12 to 18 hours (the time will depend on your room temperature - the cooler the room the longer it will take) or until the dough has doubled in size and the top of the dough has air bubbles. (The slow rise (fermentation) is what gives this bread its wonderful flavor.)
Next, turn out your dough onto a floured surface (the dough will be sticky and elastic.) You want the top of the dough to now be on the bottom. Lightly flour the top of your dough. Pat the dough into a rectangle. Take the short edge of the rectangle and fold the dough lengthwise into thirds, like you're folding a letter. (See video for demonstration.) Make sure the edges of the dough are straight and even. Next, take the top edge of the dough and fold it into the center and gently seal. Again, take the top edge of the dough and fold it over to the edge of the dough and seal. Turn the dough so the seal is now underneath. Tuck in the side edges and with the palms of your hands, gently roll the dough back and forth to seal the edges of the dough. Place on a smooth cotton cloth or parchment paper that has been sprinkled with cornmeal or flour. Cover with a cotton towel or plastic wrap that has been oiled or sprayed with a non stick vegetable spray and let proof for 1 1/2 to 2 hours or until almost doubled in size. (If you lightly press into the dough, your finger will leave a slight indentation.) Before baking, sprinkle the top of the bread with cornmeal or flour.
At least 45 minutes before baking the bread, preheat your oven to 450 degrees F (232 degrees C). Have the oven rack in the lower third of your oven. Place a large covered Dutch oven (cast iron) or ceramic pot on the wire rack while your oven is preheating.
When ready to bake your bread, carefully, using oven mitts, remove the preheated pot from the oven, and uncover. Very carefully, and quickly, invert the bread dough (seam side up) into the pot. Gently shake the pot to even out the dough. Cover and bake for 30 minutes. Then, remove the lid of the pot, and continue to bake the bread for about 10 to 20 minutes or until the crust is a deep golden brown. Remove from oven and place on a wire rack. Carefully remove the bread from the pot and let cool completely. (If you use a probe thermometer the internal temperature of the bread should read about 210 degrees F (99 degrees C)). The bread can be covered and stored at room temperature for about 2 to 3 days, or it can be frozen.
Makes one - 1 1/2 pound (675 gram) Loaf.
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This rustic looking No Knead Rye Bread has a beautiful golden brown crust and a wonderfully soft and tender crumb. It has a pleasant rye flavor, and while optional, I just love this bread with caraway seeds. As with all No Knead Breads it is easy to make because, as its name implies, there is no kneading of the dough.
Jim Lahey, founder of the Sullivan Street Bakery, made No Knead Bread famous. His book "My Bread" on the subject is full of information on ingredients, techniques, equipment, and recipes on how to make a really good no knead bread at home.
This rye bread dough contains about 20% Rye Flour, along with All Purpose Flour and Bread Flour. Rye Flour needs to be combined with a wheat flour as it doesn't have as much gluten forming properties. Even with the addition of wheat flour you will notice that this bread has a more dense crumb with smaller holes as compared to a No Knead White Bread. I have used a dark rye but you could use a light rye. I like to add caraway seeds (but this is optional) to my rye bread dough as I like their earthy, slightly nutty flavor that has just a hint of citrus, pepper, and anise. Once the ingredients are mixed together, cover, and let the dough sit (ferment) at room temperature until it has doubled in size and has lots of air bubbles (this can take anywhere from 12 to 18 hours depending on the room temperature of your kitchen). Next day, simply form the dough into a round, let it sit about 1 1/2 to 2 hours, and bake.
What's unique about this recipe is that the bread is baked in a covered pot. To be precise, either a cast iron (can be enameled) Dutch oven or a ceramic pot. The pot needs to be placed in the oven as it preheats so it gets really hot. The idea is that when the bread bakes in the pot you are actually trying to simulate a small brick oven where the steam released from the wet bread dough is trapped inside the pot. This will produce a bread with a crisp golden brown crust and a soft and tender crumb.