No-Knead Rye Bread

 

Ingredients

• 2 cups bread flour
• 1 cup dark rye flour
• 1½ teaspoons salt
• ¼ teaspoon active dry yeast
• 1½ cups lukewarm water
• Optional: 2 tablespoons caraway seeds

Equipment

• Large mixing bowl
• Dutch oven with lid
• Parchment paper
• Kitchen towel

Instructions

Mixing the Dough

1. In a large bowl, combine bread flour, rye flour, salt, and yeast. Mix thoroughly.
2. Add lukewarm water and caraway seeds (if using). Stir until a shaggy, sticky dough forms.
3. Cover the bowl with plastic wrap and let sit at room temperature for 12-18 hours.

Shaping and Proofing

4. After initial fermentation, turn the dough onto a well-floured surface.
5. Fold the dough over itself 2-3 times to create surface tension, forming a loose ball.
6. Dust a clean kitchen towel with flour and place the dough seam-side down.
7. Cover and let rise for 1-2 hours until doubled in size.

Baking

8. Preheat oven to 450°F (230°C) with Dutch oven inside for 30 minutes.
9. Carefully remove the hot Dutch oven, and line it with parchment paper.
10. Gently transfer the dough to the Dutch oven, and score the top with a sharp knife.
11. Cover and bake for 30 minutes.
12. Remove the lid and bake additional 15-20 minutes until dark golden brown.

Notes

• Total time: 15-20 hours (mostly hands-off)
• No kneading required
• Best enjoyed the same day, but keeps 2-3 days

Serving Suggestions

• Serve with butter, and cheese, or use for sandwiches
• Pairs wonderfully with hearty soups and stews