Here is a rye version of no knead bread. This bread will be a little denser than the white bread, but has the sweet, nutty taste of a wonderful light rye bread. Caraway seeds provide additional rye flavor and a slight crunch. The method and baking is the same as white and whole bread, just slight ingredient adjustments.
I hope to bring you a dark rye bread recipe soon, as well as an intense pumpernickel bread in the near future.
Prep Time: 5 minutes
Inactive Prep Time: 2 or more hours (for rising)
Cook Time: 50 minutes for a loaf, 20-25 minutes for a small round
Serves: 1 loaf or 2-4 small round loaves
1 ½ cups warm water (about 110 degrees, no hotter than 115)
2 ¼ teaspoons active dry yeast (1 packet)
2 teaspoons salt (or to taste) – I have found that Trader Joe’s fine sea salt offers the best flavor, but fine kosher salt will work-don’t use iodized table salt
2 teaspoons sugar (or to taste)
2 tablespoons vital wheat gluten
(I purchase this online from King Arthur Flour. You can leave this out, but may want to knead the dough a bit before shaping, as this ingredient helps promote the dough to rise when heavy grains are used. Yes, it works. A 16oz bag as lasted me almost a year.)
7.5 oz. or 1 ½ cups white flour, spoon scooped into the measuring cup and leveled off
7.5 oz. or 1 ½ cups dark rye flour
1 tablespoon caraway seeds
A plastic container with a non-air tight lid for rising and storage. I like a plastic juice pitcher.
Pour the warm water in a bowl. Add the yeast, salt, and sugar. Stir to combine. Add the flour and 2 tablespoons of vital wheat gluten. Add in 1 tablespoon of caraway seeds. Stir with a wooden spoon until combined. Place the dough ball in the plastic container and cover with lid. It will be wet and sticky. Let rise until double in size. This will take about 2 hours, depending on the warmth of the environment.
Once it doubles you may use it right away, or store it in the refrigerator for up to 2 weeks.
For loaf bread in a loaf pan: Preheat oven to 375 degrees F. Remove the dough from the refrigerator; sprinkle working surface, hands, and top of dough with plenty of flour. Turn dough onto work surface. Gather dough in a bunch at the base to form a smooth top. Place in a greased loaf pan smooth side up. Let sit for 30 minutes or until rises to desired height. Bake in 375 degree oven for about 50 minutes.
For loaves using an oven/pizza stone: Preheat oven to 425 degrees F. Remove the dough from the refrigerator; sprinkle working surface, hands, and top of dough with plenty of flour. Take at least a grapefruit sized amount of dough from the container and turn dough onto work surface. Gather dough in a bunch at the base to form a smooth top. Place on a wood board covered in cornmeal or flour and let sit for 20 minutes. After 20 minutes slide onto the hot stone and bake in 425 degree oven for about 30 minutes.
You can also use all the dough and shape it into a French Baguette, let rise slightly, cut 3 diagonal slits in the top of the loaf. And bake it on a stone at 425 degrees F for about 30-35 minutes.
For extra crispness spray the hot oven with water just after the dough is placed in and/or fill an oven-proof metal dish with water and place on the bottom of the oven.
Alternately, you could also place the dough on a baking sheet, but it may not get quite as crispy.
Click here for No Knead White Bread.
Click here for No Knead 100% Whole Wheat Bread.