The juicy no knead rye bread is just as tasty as it sounds, and it’s also super easy to make. We’ve been making the “no knead breads” in this house for many years now. There are so many advantages to making bread like this: No dishes piling up, there is no kneading (duh!), the yeast content is very low, and the only thing you actually need to make this deliciousness, is time.
Because it does take some time – we’re talking 20 hours or more. But since when did you sit next to the dough, waiting for it to rise? Since never. It enables the power to multi task, which is just awesome. I usually bake it on the weekend nights, and leave it covered on the counter until the morning after. That way you can leave the dough right up until the point you bake it in the oven – for breakfast or for after work. This bread turns out juicy, airy and super tasty – and you can vary the recipy to make it just as light or dark as you want it. You can also add the seeds or nuts you crave. Yum!
Just so you know: we have recipes for several no knead breads right here.
Servings: 1 large bread.
- 700 grams sifted flour (or spelt flour)
- 100 grams coarsley ground (or wholemeal) flour
- 200 grams finely ground or coarsley ground rye flour
- 1/2 tsp dry yeast
- 2-3 tsp salt
- 900 ml cold water
- Seeds/nuts to taste (pretty and tasty both inside and outside the bread)
This is how we do:
- Put everything dry in a big bowl. Stir it well. Add seeds and nuts if you decided to use that in the dough. I love chopped walnuts in the bread, and I sometimes like to add a bit shredded garlic and pizza herbs – try whatever! If you’re just looking for a regular everyday bread, then this recipe is enough as it is. It’s still super yum.
- Pour the water in, and stir the dough together real quick. It’s supposed to be blended really well – NO LUMPS – but it still has to look a bit wet. Cover it with a towel and put it somewhere sheltered overnight or for 12-18 hours. … Or longer. Longer’s good too.
- When it’s baking time, you put a big cast iron pot or casserole (this will need a proper lid) in the middle of the oven, and you turn it on 250 degrees Celsius (or 482 degrees Fahrenheit). When the oven’s ready for the next step, you take out the cast iron pot or casserole, sprinkle some flour in the bottom and pour the dough into it. You need to work it fast, because it’s absolutely crucial that the casserole is FIERY when the dough goes into it. That means a lovely crust will take form on the bottom and sides of the cough, making it unable to stick to the casserole when cooking – and making it extra nice when it’s done. To add a finishing touch; sprinkle the top with some nuts or seeds.
- Put the lid on and bake the bread for 30 minutes. Then remove the lid, decrease the temperature to 200 degrees Celsius (or 400 degrees Fahrenheit), and bake it again for 15-20 minutes. It’s done when it’s got that wonderful, golden crust on top.
- Take the bread out of the oven, and let it cool for a bit in the casserole. Take it out of there and cool it for a bit longer before you slice it and enjoy it!