No-Knead Rye Bread

no-knead rye bread - trustinkim

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. This bread has no preservatives, so if you don’t use it up of the second day, it should be frozen.

Arugula & Pine Nut Savoury Bread

arugula and pine nut bread - trust in kim

Here’s a really easy and delicious bread you can make as an appetizer or to pair up with a meal.  It uses eggs and baking powder for leavening, so no need to wait for it to rise. I brought a loaf to a party where we slathered our slices with a bit of butter, and the whole loaf went really quickly. With picnic season coming up I can see myself making this one a few times to eat al fresco.

I substituted spinach for the arugula, which was delicious, but I imagine the arugula would give it even more flavour. She uses self-raising flour, but I changed the recipe a little so I could use all-purpose flour.  This bread is light enough that you could use some whole wheat flour.

This recipe is from Yvette Van Boven’s book Home Made Summer.

What you need:

  • 100 grams washed and dried arugula or spinach
  • 1 & 1/2 cups all-purpose flour
  • 2 & 1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 3 large eggs
  • 2 tablespoons sour cream (I used 2% yogurt)
  • 1 tablespoon Dijon mustard
  • 4 tablespoons olive oil
  • 1/2 cup pine nuts

What you do:

  1. Preheat the oven to 325F and grease a 5-by-9 loaf pan with butter.
  2. Chop the arugula and set it aside.
  3. In a bowl whisk the baking powder, salt and pepper into the flour, then add the eggs, sour cream or yogurt, olive oil and mustard.  Mix on high for about a minute – this makes a very thick batter, but don’t worry, it will make a nice light loaf.
  4. Fold in the arugula and pine nuts, then pour the batter into the pan and press it into the corners.
  5. Bake for 40 minutes, or until an inserted toothpick comes out clean. Let the loaf cool for about 5 minutes, then remove it from the pan.
  6. Serve it either hot or at room temperature with a bit of butter.

spinach and pine nut bread - trust in kim

 

Crusty Rye No-Knead Bread

no-knead rye bread - trust in kim

This beautiful bread has a great crunchy-chewy crust to it, and it is easy to make if you can plan ahead a bit.  The whole process takes about a day, but most of that time is spent just letting the dough rise all by itself, hence the name no-knead.  I’ve made a plain white version before, which was so delicious, but since I like a little more nutrition in my bread I decided to experiment by using part rye flour.  Success! I love that this bread bears some similarity to my Oma’s dark rye bread.

I served it with the butter, sliced meats, and a bowl of  borscht to make a somewhat traditional meal.  I was going for what we called ‘faspa,’ a low-German word  for a meal that always consisted of homemade buns, cheese, jam and cold cuts.

One thing you need for this bread is a container to bake it in, like the Romertopf roaster shown in the photo, or a le Creuset baker.  It must have a lid; baking with the lid on causes the crust to develop in the first half of the baking time.

What you need:

1 cup rye flour

2 cups white flour

1 & 1/4 teaspoons salt

1/4 teaspoons yeast (I used Fleischmann’s active dry yeast, which I store in my fridge)

1 & 1/2 cups water

1/4 cup wheat bran

What you do:

1. Combine the flours, salt and yeast in a bowl.  Add the water and mix; add more water until you have a wet, sticky dough.

2. Cover the bowl with plastic wrap or a plate and let sit at room temperature, in a warm-ish place, and out of direct sunlight for 12-18 hours.  The dough should become about double in size and dotted with bubbles.   When I lived in a house that tended to be colder it always took the full 18 hours or even more. This slow fermentation is what gives the bread its flavour.

3. Lay a tea towel on your counter and sprinkle it with some wheat bran, then scrape the dough onto the towel. Tuck the edges of the dough under to make it round.  Sprinkle it with wheat bran, then lightly pull the edges of the towel over the dough. If your towel isn’t big enough just spread another towel over the top and tuck it in lightly. Let this sit for 1-2 hours, or until it has doubled in volume.

4. Set the oven to 475 F  and place your baking pot (I used a Romertopf baker, which I had to soak in water for at least 15 minutes before using) 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 and carefully tip the dough into the pot.  Put the cover on the pot and bake for 30 minutes while the bread forms its nice thick crust.

5. Remove the lid from the pot and continue to bake for 15-30 minutes.  The bread should be a deep brown when it is done.  Remove it from the oven, and lift the bread out of the pot carefully and place it on a rack to cool before slicing.

Rustic No-Knead Bread

trust in kim - no-knead breadtrust in kim - no-knead bread sliced

This recipe is relatively simple, but you do need about 24 hours to complete the process, so you’ll have to plan ahead for this one.  You really don’t do any kneading, so this is unlike any other bread making method.  You just throw the ingredients together, let it do its thing, pull it out of the bowl, let it reset, then bake it. So if you can plan ahead 24 hours, you can make this bread.  And the best part is that is tastes amazing.  It has a nice thick, chewy crust, and a good density to the bread.

You will need a baking dish with a lid; I used a Romertopf clay baker, which I soaked in water before using.  I have also used a le Creuset baker.

What you need:

3 cups white flour

1 & 1/4 teaspoons salt

1/4 teaspoons yeast (I used Fleischmann’s active dry yeast, which I store in my fridge)

1 & 1/2 cups water

1/4 cup wheat bran

What you do:

1. Combine the flour, salt and yeast in a bowl.  Add the water and mix; add more water until you have a wet, sticky dough.

2. Cover the bowl with plastic wrap or a plate and let sit at room temperature and out of direct sunlight for 12-18 hours.  The dough should be about double in size and dotted with bubbles.  I put mine on top of the fridge because it was warm there.  When I lived in a place that was cold it always took the full 18 hours or even more. This slow fermentation is what gives the bread its flavour.

3. Lay a cotton or linen tea towel (not terry cloth unless you want cotton in your bread) on a cutting board or on your counter and sprinkle it with some wheat bran, then scrape the dough onto the towel. Tuck the edges of the dough under to make it round.  Sprinkle it with wheat bran, then lightly pull the edges of the towel over the dough. If your towel isn’t big enough just spread another towel over the top and tuck it in lightly. Let this sit for 1-2 hours, or until it has doubled in volume.

4. Preheat the oven 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 and carefully tip the dough into the pot.  Put the cover on the pot and bake for 30 minutes. The bread is forming a nice thick crust.

5. Remove the lid from the pot and continue to bake for 15-30 minutes.  The bread should be a deep brown when it is done.  Remove it from the oven, and lift the bread out of the pot carefully and place it on a rack to cool.  Let the loaf cool before cutting.

I made an herb butter to go with mine.  I just softened some butter, then added a little salt, some dried garlic, and some chopped chives.