No knead rye bread

(from Joanna’s recipe box)

Source: Aunt Louise

Ingredients

  • 2 1/4 CUP BREAD FLOUR
  • 3/4 CUP RYE FLOUR
  • 1 1/4 TSP TABLE SALT
  • 1/2 TSP YEAST
  • 1 1/3 CUP COOL WATER ( I USE ABOUT 13 OZ )

Directions

  1. IN MEDIUM BOWL STIR TOG FLOURS, SALT, AND YEAST. ADD WATER AND WITH WOODEN SPOON MIX UNTIL YOU HAVE A WET, STICKY DOUGH, ABOUT 30 SECONDS.

  2. COVER THE BOWL AET SIT AT ROOM TEMP UNTIL THE SURFACE IS DOTTED WITH BUBBLES AN THE DOUGH IS MORE THAN DOUBLED IN SIZE 12 – 18 HOURS.

  3. WHEN 1ST RISE IS COMPLETE USSE A BOWL SCRAPER OR SPATULA AND LIFT THE EDGES OF THE DOUGH TO TRY TO GET A ROUND BALL TO TRANSFER TO A FLOURED TEA TOWEL OR SILPAT . DUST WITH FLOUR SO IT’S NOT TOO TACKY. LET RISE FOR 1 – 2 HOURS.

  4. PREHEAT OVEN TO 475 DEGREES. PUT A 4 – 5 QUART POT WITH A COVER IN THE OVEN WHEN YOU PREHEAT.

  5. CAREFULLY TAKE THE POT OUT AND SORT OF ROLL THE DOUGH INTO THE HOT POT. COVER FOR THE FIRST 30 MINUTES. TAKE THE COVER OFF FOR THE LAST 15 – 30 MINUTES. (I HAVE FOUND THAT IT TAKES ABOUT 15 MINUTES MORE NOT 30 MINUTES WITH THE COVER OFF.

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