No Knead Rye Bread Recipe Demonstration - Joyofbaking.com

rye flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

caraway seeds

💰Cheaper: fennel seeds

Fennel seeds provide a similar flavor profile.

In a large bowl, combine 3/4 cup rye flour, 1 1/2 cups all-purpose flour, and 1 1/2 cups bread flour.

Add 3/4 teaspoon instant yeast, 1/2 teaspoon dry malt diastatic powder, and 2 teaspoons fine kosher salt to the flour mixture.

Mix the dry ingredients by hand or with a wooden spoon until combined.

Make a well in the center and add 1 1/2 cups room temperature water.

Mix until all dry ingredients are moistened, about 20-30 seconds.

Cover the bowl with plastic wrap and let it rest at room temperature for 12-18 hours, checking for bubbles and doubling in size.

After resting, dust a clean surface with flour and turn the dough out onto it.

Shape the dough into a rectangle, folding it into thirds like a letter, then roll it into a round shape.

Prepare a piece of parchment paper or a smooth cotton cloth with cornmeal or flour to prevent sticking.

Place the shaped dough on the prepared surface, cover it with plastic wrap sprayed with nonstick spray, and let it rise for 1.5 to 2 hours until nearly doubled in size.

Preheat the oven to 450°F (232°C) with a Dutch oven inside to heat up.

Carefully remove the hot Dutch oven from the oven and place the dough inside, cover with the lid, and bake for 30 minutes.

After 30 minutes, remove the lid and bake for an additional 15-20 minutes until the bread is golden brown.

Cool the bread on a wire rack before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens