Yes, this crusty beauty was soooo delicious! It’s a slight variation on my usual recipe; I’m always trying to replicate my Oma’s Russian Black Bread, but I can never get it quite right. All the experimenting certainly is delicious, though!
So for this version I used part dark rye flour, and used a coating of oil on the outside of the bread for that really crusty finish – awesome results! The bread has just the right density, with a bit of chewiness to it, and the crust is pretty thick with a crisp outer layer. Excellent with or without butter! A little salted butter is magic, though!
If you’re not familiar with the no-knead concept, here’s the gist of it.
A) It’s delicious. Like the bread you pay $6 for at the Farmer’s Market. Or the stuff you eat when you’re on holiday in Europe, and you wonder: why eat any other kind of bread? I know, I wonder the same thing.
B) It’s really cheap
C) It’s so easy. Yes, you have to plan ahead by mixing the dough (2 minutes) then wait (12-18 hours), then wait (an hour or two), then bake (under an hour), then eat (worth it all!). So the actual hands-on time is minimal; you just have to be home to do a few of the steps.
D) It’s SOOOO delicious!
Here are a few ideas for bread toppings: creamy homemade hummus, tzatziki, grilled Japanese eggplant, sun-dried tomato and basil cream cheese spread, or sopping up the sauce in these delicious ouzo prawns. Please share your favourite bread toppings! I’d love to hear from you.
What you need:
- 1 cup dark rye flour
- 2 cups white flour
- 1 & 1/4 teaspoons salt
- 1/4 teaspoons yeast
- 1 & 1/2 cups water (I use slightly warm water in winter)
- canola oil for coating the bread
What you do:
- Combine the flours, salt and yeast in a bowl. Add the water and mix; add more water if needed until you have a wet, sticky dough.
- Cover the bowl with plastic wrap or a lid (not airtight), and let sit for 12-18 hours in a warm-ish place, and out of direct sunlight. The dough should double in size and become dotted with bubbles. If your house is a little on the cool side you will likely need the longer rising time. I put mine on top of the freezer, which gives off a bit of heat.
- Cut a large piece of parchment paper and place it inside a large bowl, roughly forming it to the bottom of the bowl. Coat the top of the dough in oil using your hands, then turn it out into the parchment paper-lined bowl. Coat the new dough surface dough with oil. Cover loosely with a lid or with some plastic wrap, tucking it in loosely around the edges. Let the dough sit for 1-2 hours, until it has doubled in volume.
- About 1/2 hour before you want to put the bread in the oven, set the temperature to 475 F and place your baking pot on a rack in the lower third of the oven. Let the pot heat up, and when the oven has reached 475 F, remove the pot from the oven. Remove the lid from the dough and pick up the dough by gathering together the corners of the parchment paper. Carefully (remember the pot is smoking hot!) place the dough in the parchment paper into the pot.
- Put the cover on the pot and bake for 30 minutes while the bread forms its nice thick crust. Remove the lid from the pot and continue to bake for 15-20 minutes more. The bread should become a deep brown when it is done, and if you tap on it, it should sound hollow. Remove the pot from the oven, lift the bread out of the pot, remove the parchment paper, and place it on a rack to cool. It needs to cool for about 1/2 an hour before slicing.
- This bread has no preservatives, so if you don’t use it up of the second day, it should be frozen.
2 thoughts on “No-Knead Rye Bread”
Hey Kim, do you only need 1/4 tsp yeast? That doesn’t seem like a lot. ..