No Knead Rye Bread Recipes

DUTCH OVEN CARAWAY RYE BREAD

Steps:

• Mix rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt together in a very large bowl.
• Combine water, sugar, and yeast in a bowl until yeast softens and begins to form a creamy foam, about 5 minutes. Stir yeast mixture into flour mixture until well mixed and caraway seeds are evenly distributed. Cover bowl with plastic wrap and let sit for 18 hours.
• Transfer dough to a heavily floured work surface. It will be somewhat elongated, so take the right and left sides and fold them into the middle. Turn dough over and gently use a spatula to tuck corners under; cover with plastic wrap for 15 minutes. Remove plastic wrap, dust dough with flour, and make shallow cuts in the top for full bloom.
• Place a Dutch oven in the oven and preheat oven to 500 degrees F (260 degrees C).
• Carefully place dough in the Dutch oven, cover immediately, reduce oven temperature to 460 degrees F (238 degrees C), and bake until bread is cooked through, 30 to 35 minutes. Carefully transfer bread from the Dutch oven to the oven rack and bake for 5 minutes more.

A QUICK NO KNEAD CRUSTY RYE BREAD

Steps:

• In a large bowl stir together the flour, salt and yeast. Add the caraway seeds, if using. Make a well in the center then add the water into the well. 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). Cover with plastic wrap and allow to sit in a warm place for 3 hours.
• Heat the oven to 450º F. Place your enamel Dutch oven and its cover (I used the oval oven, as long as it's enamel, the bread will NOT stick) in the oven and heat for 30 minutes.
• While the "oven" is heating in the oven; scrape the very sticky dough out onto a well-floured counter with your very well-floured fingers (did I mention the dough is sticky?, well it is). Fold over a few times then form into a ball, sealing the bottom into a seam as best you can. Cover with plastic while you wait for the pot to get hot. Once the pot AND its cover have been in for 30 minutes, CAREFULLY remove, open and drop your ball of dough into the center; cover and return to the oven. Cook for 30 minutes; uncover and cook 10 - 15 minutes more, or until the internal temperature reaches 200 degrees when read with an instant-read thermometer. Or you can use the old knock on the crust and see if it sounds hollow, not exactly the most scientific way, but works most of the time.
• Again, carefully remove the bread from the hot hot pot, and transfer to a cooling rack to cool

NO KNEAD RYE BREAD

Steps:

• 1. Prep your baking vessel with parchment paper. You can use a standard loaf pan or you can do it artisan style by laying it out on a baking sheet.
• 2. In a medium size bowl put the water and sprinkle the yeast over top. Allow it to bloom for about 5 minutes.
• 3. Sift the all purpose flour, the rye flour and the gluten flour together into a medium size bowl and then sprinkle the kosher salt and the caraway seeds over the flour.
• 4. Stir the flour into the yeast mix and incorporate well.
• 5. Spray a medium bowl with cooking spray and transfer your dough to that bowl. Cover with plastic wrap and place in a warm spot for 1 hour. I put mine into the microwave.
• 6. After 1 hour, rub your hands with a little flour and pick up the dough from the bowl. It will be sticky. Gently fold it under itself until you have a ball shape. Re-flour your hands as needed.
• 7. Place the dough into or onto your cooking vessel and cover and let it rest for 30 minutes. While the dough is resting for that final 30 minutes - preheat your oven to 400.
• 8. After 30 minutes place it into a preheated oven and bake for 35-45 minutes until browned and done.
• 9. If you used a loaf pan you may want to remove the loaf from the pan so the side don't get too soft. Cool completely before slicing.
• 10. ** NOTE : To mix it up a little you can mix the water with beer .. I would suggest going half beer and half water. Your preference on the beer - either light or dark. You will get a really nice flavor from this alteration. Also .. add more caraway seeds if desired or as someone suggested to me .. if you don't like the actual seeds but do like the flavor just grind them up !