Once your dough is ready, cover it with plastic wrap, put a towel over the top, and place it in a warm, draft-free location to rise for about 3 hours. Info. Notify me of follow-up comments by email. Using the recipe as directed, it came out fairly great. Used Corningwear casserole/Dutch oven with glass lid. Cheers ~ Lindy. The taste is amazing. I use King Arthur Flour Bread flour–has a higher protein content as my secondary flour to supply the gluten. To try and get a similar flavor I plan on substituting some water with pickle juice and some flour with Vital Wheat Gluten as my rye flour will be Pumpernickel. Let me know how it turns out. So the next time I did the flour the way you said for rye, but instead of all water, I used 1c water & 1/2 c sauerkraut juice, and added about 1/2 c kraut. Lindy, I think some of your readers may be having trouble with this bread because I noticed you listed active dry yeast as opposed to instant yeast, which is what is typically used in no-knead doughs because instant yeast doesn’t require that sugar starter. Nope, just plop and drop. That’s the joy of cooking. 100% rye flour would create a very dense loaf and I think overload the flavor. ~ Lindy, Unfortunately two fails – one a cannonball the other flat – though the flat one was tasty I don’t know what went wrong. In a large bowl, dissolve yeast in warm water. Use extreme caution when removing the pot from the oven, removing the top, AND dropping the dough into the pot. Knead until smooth and elastic (about 10 minutes); add 2 tablespoons bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands. The quality of the flour product depends upon the quality of the seed, where it’s grown, etc. I am not sure what I am doing wrong. Glad you finally had a chance to make the bread…and that the result was good. A five star meal. My first attempt at no-knead rye and it is excellent! Hi Sharon, and thanks for the question…I think it’s a good ratio of rye flavor, but I suppose if you wanted it more so you could increase the amount of rye flour. It’s hard to tell when one is not in the kitchen with them right? I’ve heard that in order to get a “crusty” bread, the secret is to pour a small amount of water in the bottom of the oven at some point to create steam. I think that flour, humidity, elevation, may be more of the influence for the failures…or they might just be adding too much flour to compensate for the shaggy wet dough. And one of the big surprises to me was that it never, ever sticks to the oven. Don’t use any pot that does not have thick sides as it will hold the heat well. Goop for the trash can. This site uses Akismet to reduce spam. Cheers ~ Lindy. It’s simple, foolproof, largely hands-off, and tastes great. Cheers ~ Lindy. I use King Arthur flour which is very soft, a harder flour might absorb more of the water? Cheers ~ Lindy. The Best Leftover Corned Beef Recipes - LindySez | Recipes, Tips, Blog, 3 1/2 cups flour (for the rye bread I used 2 cups all-purpose and 1 1/2 cups rye, you could also use whole wheat and white, or all white, up to you), 1 1/2 cups warm (about 100 degrees) water, or more as needed, 2 teaspoons or more caraway seeds (optional). My rye and all-purpose have about the same texture, but I’m not sure if the loaf would be denser using more of the rye flour. I look forward to passing this recipe on! However, you may also split the dough in two and bake in 2 one pound conventional loaf bread pans. OK? That’s just smart shopping. But, if I add more water, it is not “shaggy.” Could you perhaps post a photo of what the dough is suppose to look like before and after it proofs? thank you, Dina, to be honest, I’m not sure. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. Thank you for the detailed instructions on a wonderful recipe. Sift the flour, salt, yeast and sugar into a bowl, make a well in the centre of the mixture, then add the water. You’ll find quick and easy to follow, full flavor recipes that specialize in fresh, low-fat, low-calorie cooking for good health…. I wonder what is approximate diameter of your fully cooked loaf. All you have to do is mix the … This is only my third attempt ever at making a rye bread (or any bread) The 1st 2 attempts using other recipes/methods was a bust. Make the dough: Add the caraway seeds, salt, vegetable oil, cocoa powder, 2 cups of rye flour and then 2 cups of bread flour, mixing into the yeast mixture after each addition with a wooden spoon. I’m going to try it with the pickle juice. The more rye in your dough, the more slowly it will rise. Let me start off by saying that I do not have a heavy cast iron enameled Dutch oven to cook in but rather a thin walled steel enameled pot so I was up against the odds. I made it, and it turned out good, a little flat, not quite the “rise” I wanted AND it took 18 hours of sitting time. The recipe came from gormetkoshercooking.com.I changed the recipe a little to my liking. Also, the hot water may actually be killing the yeast. My German Hubby loves his rye bread! Can you let the dough rise for 12 or more hours? The first rise is 3 hours. Look at most any rye bread recipe and you will find that they use more white flour than rye flour in them. I think that with the dough being a little more ‘wet’ to start and the hot environment from the hot heavy pot, which probably creates steam, it works the same. Within a few minutes, you should see some vigorous bubble action. If you don’t, your yeast is dead and must be replaced. https://www.thespruceeats.com › beer-rye-bread-no-knead-3062240 These are informative books my kitchen has: 1) The Baking Book–by Lloyd Moxon; Culinary Arts Institute 2) Cookwise–by Shirley O. Corriher 30 How Cooking Works–by Sylvia Rosenthal and Fran Shinagel 4) The Bread Bible–by Rose Levy Beranbaum Hope the above gets everyone on the path to enlightenment. What constitutes “shaggy” dough? Then I enjoyed it with an asian salad, topped with kebalsha. Thank you for posting this recipe! very yummy rye bread. I know this, it happened when we converted to responsive design and while I can cook, I can’t figure out how to fix this issue. In a large bowl stir together the flour, salt and yeast. You use only part rye flour? Cover with plastic wrap, throw the towel over and let the dough rest on the counter while your “oven” heats up in the oven. Continue to add the remaining water, a little at a time, until you’ve picked all of … Have made many times… feel like a pro (but it is sooo easy!) (Stencil an initial on bread, if monogramming.) Allow the bread to cool on a wire rack. The bowl helps keep the round shape, and the parchment makes it easier and safer to transfer the loaf to and from the hot Dutch oven. https://www.sourdoughandolives.com › recipe › easy-sourdough-rye-bread-recipe I lifted the ball edges with a silicone spatula so oil would go under then swirled the bowl around so dough ball was covered in oil. Mine was about 6.5 inches. cooking time includes rise time. and it did not make it thru last Sunday’s breakfast. This is a wonderful, deeply flavored and crusty bread. Everything else as per recipe. The key to the dough is to have a loose, shaggy dough. So glad you stopped by Nicole. Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Cover with cling film and leave to rest overnight (if it’s warm where you are you could leave it … Used quality flours affects how the bread rises, as well as tastes. You can eat this dark pumpernickel loaf bread as is or make a range of different deli sandwiches that will be full of natural sourdough and rye … Hi Vodik, funny, I never measured my loaf, but I would say that is about right, somewhere around 7 inches is what I think.I’ll pay more attention next time I have never increased the ingredients to make a bigger loaf. If I can I will post a pix of it. It’s actually kind of dry. I did add three teaspoons of caraway seed and put some on top. Thank you so much for sharing, Linda! The loaf bounced beautifully and finished up looking like your picture. I use just over two tablespoons. If you do this, let me know how it turns out! The sponge can be made ahead and refrigerated for up to 24 hours, but bring it back to room temperature before making the bread. Hi Katherine, Well, I do use an active dry yeast in the bread dough, Fleishmann’s Active Dry Yeast to be specific and their recommendation is for the water to be at between 100 and 110º F… I did review other no knead recipes for other types of breads and found that they did not use sugar either. All I can think is the pot wasn’t hot enough before you put the dough in, or the dough wasn’t shaggy enough, maybe added a bit too much flour trying to make it look like regular bread dough? 131 calories; calories from fat 5%; fat 0.7g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.3g; protein 4.3g; carbohydrates 26.7g; fiber 2.2g; cholesterol 0mg; iron 1.5mg; sodium 246mg; calcium 9mg. What would be the alternative if you don’t have an enameled Dutch Oven? Beat on low speed for 1 minute. I like extra caraway sometimes too. But Rye flour does contain gluten (Rye is one of the three gluten grains. Mix, incorporating the water into the flour until you have a very sticky shaggy dough (if the dough seems to dry, add a little more water). This quick no-knead crusty rye bread recipe yields a beautiful crusty, dense, loaf of bread – with delicious rich rye flavor, in about 4 hours time. Cover with plastic while you wait for the pot to get hot. I tried the rye and it came out very dense. Might the flavor be too intense? Cheers ~ Lindy. thanks so much for sharing. If it sounds hollow, it’s done. Turn the dough out onto a well-floured surface and make certain you get lots of flour on your fingers. That is so cool, and goes to show, unless one thinks out of the box, one will never know if it works or not. I am now trying the rye version! LindySez: If you don’t have an enameled Dutch oven, a well-seasoned cast-iron Dutch oven will work as well. I agree about the flour, I did some experiments with the flour(s) and found some rather surprising results, bread flour does make the bread a bit softer, but it’s still a dense bread, so if one is looking for “light and fluffy” this is not it. And then this loaf? Hi Poryb, I happen to be on-line so I can answer you right away…the pot needs about 30 minutes to fully heat, the dough should be ready at about the same time, so I think you are good to go. Let me know if you get the result you want. In a very large (6-quart) bowl, whisk together the flour, salt, and yeast. Fold over a few times then form into a ball, sealing the bottom into a seam as best you can. Cheers ~ Lindy. Turn dough out onto a lightly floured surface. A winner loaf I made…Last Saturday. After 2.5 hours I put the empty pot in the oven. how would it turn out if you used all rye flour? I did add 2 tablespoons Vital wheat gluten, substituted 1/4th cup dill pickle juice from the 1 1/2 water. Glad it worked! Wow! Such service! No delis. Let me know how it turns out. Cheers. Turn the dough a few times, and then form into a ball, sealing the bottom as best you can. LindySez:  Heating your enameled Dutch oven empty in a hot oven will, over time, discolor the inside enamel coating. Uncover and pierce loaf 1 inch deep in several places with a wooden pick. A few technique adaptations: ~ After dough was mixed and in a ball, I drizzled 1 tbsp oil into the bowl. Not being able to find good rye bread is the norm here. But, I still want to hear your thoughts. I hope you try it again. I’ve attempted this recipe twice now and followed it down to the letter, including measuring the temperature of the water. Also, you say the dough is sticky, but mine really isn’t. Make a well in the center then add the water into the well. Having lived in northwest Connecticut for over 35 years, in close proximity to NYC with its great Jewish delis, baking some of the finest rye bread going, I snagged this recipe … LindySez: All Rights Reserved Meritage BLT Corp 2020, Site developed especially for LindySez by Chris Geirma, Using a Dutch oven as your ‘oven’ – This recipe for a quick no knead crusty rye bread yields a beautifully crusty, dense, loaf of bread – with delicious rich rye flavor, in about 4 hours time. One has to understand what is going on. I followed ingredient list. Fermenting overnight will give it a bit more sour flavor from what I’ve read, but it should still be good. Please check back. , I am so sorry to hear this…rye flour shouldn’t make that much difference, except for in flavor…I’m thinking perhaps your yeast was dead? Try your 3 hr proof method right now so I ’ ve even had drops that more. To prepare bread, it works and this bread makes a nice crusty.. 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