easy no-knead rye bread
perfect for sandwiches or toasted with butter, you are going to love this easy no-knead rye bread
as a kid i never used to like rye bread. we always had it in the house; it was my dad’s favorite for sandwiches. turns out it wasn’t the bread i didn’t like, it was the caraway seeds. now, if i’m going to splurge and eat bread it’s going to be sourdough or rye bread. i don’t mind the seeds as much as i did as a kid, but i still prefer my rye bread without the caraway. if my kids even see a seed they won’t go near it.
it’s hard to find a good loaf of rye bread; the bakeries around here don’t make it, and the loaves at the grocery store are absolutely not worth the carbs. luckily, homemade bread is easier than you think and better than anything you could buy at the store.
especially this no-knead rye bread.
the night before you plan to bake the bread you combine the flours, yeast salt, and water. then, it sits for 18 hours. on baking day you form your loaf and let it rise again. the trick to a nice crisp crust is to bake this loaf in an enameled cast iron dutch oven like this one. this inside stays nice and soft and the crust is thick and chewy.
easy no-knead rye bread
- 3 cups flour (I used half bread flour and half dark rye)
- 1/4 tsp yeast
- 1 tsp salt
- 1 1/2 cups water
- in a large bowl combine the flour, yeast, and salt
- add water and stir until well blended
- cover with plastic and allow to sit at room temperature for 18 hours
- on a well floured surface, fold dough over, and form into a ball
- cover with plastic and let sit 15 minutes
- flour a cotton towel and place dough on towel, dust dough lightly with flour and cover with another cotton towel
- let the dough rise until doubled (dark rye flour takes about 3 hours, light rye about 2 hours)
- place a large covered cast iron or enamel pot into the oven as it preheats to 450 degrees
- carefully unwrap the dough, and place into the hot pot
- cover and bake for 30 minutes, uncover and bake an additional 15 minutes
- cool on rack, and let cool before cutting
for more intense rye flavor use a dark rye flour (this is what i chose to use). it is more dense, but i prefer the flavor. light, medium, or dark rye flour all work in this recipe, but the loaf baked with light rye flour had very little rye flavor.
because dark rye flour is more dense, the loaves do not rise as high as a traditional no-knead bread. i combined the rye flour with bread flour. if you use all purpose flour, reduce the amount of rye flour (the more bread or all purpose flour, the higher your loaves will rise). i prefer the flavor of loaves baked with half rye and half bread flour.
don’t fear the yeast. homemade bread is so much easier than you think, and once you try this easy no-knead rye bread you’ll never go back to store bought loaves again.