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Rye No Knead Bread
Rye No Knead Bread

Rye No Knead Bread

Easy, breezy, just follow the steps.

 This recipe was given to me by my neighbor in Vermont, Steve. He does his whole wheat version every week and his result is spectacular. It took me one or two times to get it right, but now I have it down, it's time to share the wealth of my rye variety.  If you have any questions or comments, please do not hesitate to post them or send me a note at "say hello" and don't forget to subscribe to the website by clicking the little envelope on the screen!

RECIPE FOR NO KNEAD RYE BREAD 

FROM STEVE L. (modified by Janine Rose)

Makes 2 loaves

Ingredients:

3 cups whole Rye bread flour

5 cups white bread flour (or all purpose)

3 1/3 teas salt (table, not kosher)

2 or more tbsps caraway seeds

½ teas yeast (plus a pinch) commercial bakers yeast SAS brand

2 - Lodge Logic Cast Iron Dutch Ovens (5qt size)

First Steps:

Mix all dry ingredients

Add 4.25 cups tepid water (maybe a little less, but not more)

Mix well until all the flour is absorbed including sides and bottom

Wipe the rim with water and cover the bowl with 2 layers of plastic wrap

Let the bowl sit in a warm place out of a draft, around 70 degrees for 12 – 14 hours

Next Steps:

The top of the dough will have holes, this is a good thing

Oil the working surface and scrap the dough onto the surface

Divide the dough into 2 halves and gently shape each half into a loaf

Cover

each loaf with one layer of plastic and let sit for 1 hour

Hint: At this point, set timer for 30 minutes. After 30 minutes, set the oven at 485 degrees farenheit and put the Dutch Ovens (5 qt size) in to heat up (make sure the lids are on!)

 Baking:

After one hour of rising, oil your hands and lift up each loaf and carefully put in each Dutch Oven.

Sprinkle with poppy seeds, sesame seeds, sunflower seeds, flax seeds or a mix

Bake for ½ hour with lid on

Remove lid and bake a little more uncovered (10 – 15 min) depending on the appearance of the crust

Remove from oven and let cool on a rack for at least one hour, better two hours!

 N.B. Cooking Pot: Each loaf goes into a 5 -6 quart rounded Dutch Oven (cast iron, glass, ceramic) with a lid

 Notes: Use 5 cups white regardless of what other flour you use (rye, corn, millet, etc) in order to get the best results.

For Turmeric bread: Substitute Rye Flour for the Whole Wheat. Add 1 1/2 TBSP turmeric, 4 tbsp Honey or sugar , some toasted walnuts.

click here to see the photos
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