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No-Knead Rye Bread l SimplyScratch.com #noknead #bread #rye #homemade #fromscratch #dutchoven

No-Knead Rye Bread

Print Recipe
This No-Knead Rye Bread is easy and delicious. Simply combine the ingredients the day before and let time do its magic. And because this bread is baked in a hot dutch oven it develops the most delicious crust. Recipe yields 1 loaf or about 12 slices.
Course Breads & Baked Goods
Cuisine European
Keyword baking, bread, from scratch, homemade, No-knead, rye
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 12 slices
Calories 256
Author Laurie McNamara

Ingredients

  • 2-1/4 cups unbleached bread flour
  • 3/4 cup dark rye flour
  • 1 tablespoon caraway seeds plus more for sprinkling over top before baking
  • 1-1/4 teaspoon kosher salt
  • 1/2 teaspoon active dry yeast
  • 1-1/4 cup water
  • 2 tablespoon olive oil

Instructions

THE DAY BEFORE:

  • In a large bowl combine, both flours, caraway seeds, salt and yeast. Whisk to combine.
  • Measure the water and add the olive oil to it.
  • With a wooden spoon, make a well in the flour and pour in the water and oil. Stir until the dough comes to gether. It should be tacky to the touch.
  • Cover the bowl with plastic wrap and place on your counter for 18 to 24 hours.

THE DAY OF:

  • Once that time has passed, use floured finger tips to press the air out of the dough. It will be sticky!
  • Use a rubber spatula to scrape and roll the dough out of the bowl onto a (clean) generously (use all-pourpose or bread flour) floured surface. Dust the dop of the bread dough with a few spoonfuls of the dark rye flour. Cover with a clean kitchen or tea towel and let rise for 1 hour.
  • When halfway through the second rise. Pace your oval dutch oven, with lid, onto the bottom rack of your (cold) oven. Preheat your oven (and pot) to 475° for the remaining 30 minutes of the second rise.
  • Once the second is done, use a knife (or razor blade) to score the top. This is completely optional and only done for aesthetics.
  • Sprinkle with a few pinches of caraway seed (optional).
  • Use pot holders to remove the pot from your oven. Uncover the pot and carefully transfer the dough to the hot dutch oven. You should hear a subtle sizzle sound.
  • Cover and bake for 30 mintues, rotating the pot 180° half way through baking.
  • Uncover and continue to bake until deeply golden in color.
  • To ensure the bread is fully cooked, the internal temperature should be around 205-210°.
  • Allow the loaf to cool significantly before slicing.

Nutrition

Serving: 1g | Calories: 256kcal | Carbohydrates: 47g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 851mg | Fiber: 4g