...As good as deli rye bread
This no-knead rye bread recipe uses simple ingredients that are easy to find.
3 cups bread or all purpose flour
1 cup rye flour
2 tablespoons caraway seeds
3 teaspoons Kosher salt (more for sprinkling)
¼ teaspoon of yeast
2 tablespoons molasses (more if desired)
2-1/8 cups warm water
Place dry ingredients in a mixing bowl and mix thoroughly with a spoon or spatula.
Add molasses to warm water and stir thoroughly.
Add water to dry ingredients and mix until well combined. Dough will be wet, sticky and sloppy.
Cover with plastic wrap (We have found that shower caps available in dollar stores are perfect for covering dough in bowls. They are inexpensive and reusable). Set aside in warm place for 12 to 18 hours to rise.
Dough mixture should now be bubbly, wet and sticky. Heavily dust a bread board (cutting board or whatever) with flour. Dump dough on that surface and fold together. DO NOT KNEAD!
Cover with well floured cloth (Not terry cloth). Allow to rise for 2 hours.
Place a well seasoned cast iron Dutch oven in the oven and preheat to 475 degrees F.
Sprinkle the bottom of the pot with cornmeal. Using extreme care and pot holders, roll the dough into the very hot Dutch oven.
Cover and bake for 30 minutes. Uncover and brush top with water; then sprinkle Kosher salt and caraway seeds liberally on top, and continue baking for 25-30 minutes (until crust is dark brown). Place on cooling rack. Cool completely before cutting.
NOTE:Larger or smaller loaves may be made by adjusting quantities.
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