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No Knead Dark Rye Bread Recipe

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No Knead Rye Bread Recipe
No Knead Rye Bread Recipe from octoberfarm.blogspot.co.uk

Description

This no knead dark rye bread recipe is a simple and delicious way to make homemade bread without all the fuss. The bread has a deep, rich flavor and a dense, chewy texture that is perfect for sandwiches or toasting. Plus, it's a great way to use up any leftover rye flour you may have in your pantry.

Prep Time

The prep time for this bread recipe is minimal. It takes about 10 minutes to mix the ingredients together and then the dough needs to rest for at least 12 hours.

Cook Time

The cook time for this bread is about 45 minutes.

Ingredients

  • 3 cups rye flour
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon instant yeast
  • 2 cups warm water

Equipment

  • Large mixing bowl
  • Wooden spoon
  • Dutch oven or large cast iron pot with lid
  • Parchment paper

Method

  1. In a large mixing bowl, whisk together the rye flour, all-purpose flour, salt, and instant yeast.
  2. Add the warm water and stir until a shaggy dough forms.
  3. Cover the bowl with plastic wrap and let it sit at room temperature for at least 12 hours or up to 24 hours.
  4. After the dough has rested, preheat the oven to 450°F.
  5. Line the Dutch oven or large cast iron pot with parchment paper.
  6. Dump the dough onto a well-floured surface and shape it into a ball.
  7. Place the ball of dough into the parchment-lined pot.
  8. Cover the pot with the lid and bake for 30 minutes.
  9. Remove the lid and bake for an additional 15 minutes or until the bread is golden brown.
  10. Remove the bread from the pot and let it cool on a wire rack before slicing and serving.

Notes

This bread is best eaten within a few days of baking. To store it, wrap it in plastic wrap or place it in an airtight container at room temperature.

Nutrition Info

This recipe yields 1 loaf of bread. The nutrition information per serving is as follows:
  • Calories: 170
  • Total Fat: 1g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 390mg
  • Total Carbohydrates: 35g
  • Dietary Fiber: 6g
  • Sugars: 0g
  • Protein: 6g

Recipes FAQ

Can I use whole wheat flour instead of rye flour?

Yes, you can substitute whole wheat flour for the rye flour if you prefer.

Can I add other ingredients like seeds or nuts?

Yes, you can add seeds or nuts to the dough before letting it rest. Just be sure to adjust the amount of water accordingly.

Can I freeze the bread?

Yes, you can freeze the bread for up to 3 months. Just be sure to wrap it tightly in plastic wrap and then in aluminum foil.

Recipe Tips

  • Be sure to use instant yeast, not active dry yeast, for this recipe.
  • If you don't have a Dutch oven or large cast iron pot with a lid, you can use a baking sheet and cover the bread with a large oven-safe bowl for the first 30 minutes of baking.
  • If you like a softer crust, you can wrap the bread in a clean kitchen towel after it has cooled to room temperature.
  • If you want to make this bread with only rye flour, you can omit the all-purpose flour and use 4 cups of rye flour instead.

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