Thursday, January 17, 2013

No Knead Rye Bread

no knead rye bread

Rye flour is weird. It gets really sticky if you knead it too much. I've had my successes and less than successes with it. Thankfully, my successes preceded my "less thans." Otherwise I would have given up on it. Just know this... even a little amount adds so much flavor to bread and pizza.

no knead rye bread

If you think you don't like rye bread, try this recipe without the caraway seeds. You might be surprised. What you think you don't like are the caraway seeds, not the rye.

I love the ease of this recipe. Mix up the dough in a bowl. Let it set for up to 18 hours, form it into a ball. Let it rise for a couple of hours in a brotform, proofing basket, or towel lined bowl. Bake it in a cast iron pot. Gorgeousity. Is that a word? Call the grammar police, but let them try the bread first.

No Knead Rye Bread

Ingredients

8 ounces unbleached all purpose flour
7 ounces medium rye flour
2 T caraway seeds (optional)
1/4 tsp instant yeast
1 1/2 tsp salt
7 ounces of room temperature bottled water
3 ounces lager beer
1 T white wine vinegar

Instructions

  1. Mix all of the ingredients in a large glass bowl until combined. There is no need to over mix. 
  2. Cover the bowl with plastic wrap and let it sit at room temperature for 8 to 18 hours. 
  3. Spray a brotformproofing basket, or tea towel lined bowl with spray oil and generously sprinkle it with rice flour. 
  4. Scrape the dough out onto a flour dusted surface and lightly knead the dough about 15 times.
  5.  Shape the dough into a ball by pulling the sides up to the top/middle, pinching the edges together. 
  6. Place the dough, seam side up, into the basket/bowl, spray the top of the loaf with spray oil, and cover with plastic wrap. 
  7. Let the dough rise until doubled, about two hours. 
  8. Place a cast iron pot or Dutch oven in your oven and preheat it to 500 degrees F. 
  9. When the dough is doubled, remove the pot from the oven and carefully remove the top. Dump the dough into the pot, and slash the top with a sharp knife or razor blade. 
  10. Cover the pot and place it into the oven. 
  11. Reduce the oven temperature to 425 degrees F and bake for 30 minutes. Remove the lid and continue baking for another 20 to 30 minutes, until the loaf reaches 210 degrees F and is browned on top. 
  12. Remove the bread from the pot and allow it to cool on a wire rack. Be patient. This could take about two hours. 
Recipe adapted from Cooks Illustrated. Love them. I highly recommend subscribing to their online site as well as their magazine. They have a cool "parchment sling" method that is worth checking out if you don't like dumping your dough into the pan.

Sharing with Bake Your Own Bread
Sharing with Yeastspotting

12 comments:

  1. This bread looks delicious! Has a crispy crust,just how I like it! Greetings!

    ReplyDelete
    Replies
    1. Greetings! The crust was very crispy.

      Delete
  2. Hello, just browsing through your excellent blog. I've wanted to try rye bread for a while, plus an excuse to buy a cast iron pot!

    ReplyDelete
    Replies
    1. There's always a good reason to buy a new pot! I love this one for baking bread. This is the one recommended by Chad Robertson of Tartine fame.

      Delete
  3. Hi,

    Are the caraway seeds whole or ground please?

    Thanks,
    Mixi

    ReplyDelete
  4. Hi, is it a must to add Lager beer? I do not have it on hand.
    Thank you

    ReplyDelete
    Replies
    1. Hi soh, I'm not sure. The beer adds a yeasty flavor, so maybe some more water and some barley malt syrup? I'm not sure.

      Delete
  5. Flour ounces by weight or volume?

    ReplyDelete
    Replies
    1. By weight. Even the liquid is by weight.

      Delete
  6. No salt is needed ??

    ReplyDelete
    Replies
    1. Thanks for the catch! I updated the recipe.

      Delete

I love comments and questions and read every one of them.