Monday, November 8, 2010

No Knead Rye Bread Recipe

If you are a fan of my no knead rosemary bread recipe then here is another one to add to your repertoire! I was thinking that there should be no reason that rye bread could not be made the same way as the rosemary bread and I was right. Isn't this a gorgeous loaf of bread?

Here is the recipe:

1 1/2 c. rye flour

4 to 4 1/2 c. all purpose flour.

3 tsp. salt

1 tsp. instant rise yeast

3 T. caraway seeds (optional)

3 c. water

Throw this all together in a large bowl and mix until you have a sticky dough.
Cover with plastic wrap and sit it aside to rise for 24 hours.

This is the container I use to bake all of my no knead bread. I bought it on ebay. If you want to search for one just hunt for covered pottery bowl.

It has to have an open lip so the bread does not get trapped inside.

After 24 hours your dough will look like this.

Preheat your oven to 450 degrees with the empty bowl and lid inside. When the oven is ready, carefully remove the bowl and spray it with cooking spray. Be careful not to burn yourself.

Dump the dough into the hot bowl then immediately cover it with the lid and place it in the oven. Bake it for 40 minutes.

Then remove the cover from the bowl.

And roll the bread out onto the rack. I use a pizza stone for all of my bread baking. Continue to bake it outside of the bowl for an additional 40 minutes.

This recipe makes a very dense chewy rye with a crispy crust. I wrap it in plastic and keep it in the refrigerator. It makes excellent toast too.

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