No-Knead Rye Bread
An easy, artisan-style rye bread with a crunchy crust. A touch of molasses and a measure of caraway seeds adds to the flavor depth. Baking in a Dutch oven gives this bread a crunchy top and a moist crumb.
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Servings: 1 loaf
Calories: 159kcal
Ingredients
- 3 cups (360 grams) Bread flour
- ½ cup (60 grams) rye flour
- ½ cup (60 grams) whole-wheat flour
- 1 tablespoon caraway seeds
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 3 tablespoons molasses
- 1-¾ cups warm water 115°F to 125°F
Instructions
- In a large bowl, whisk together the bread flour, rye flour, whole-wheat flour, caraway seeds, salt, and the yeast.
- Combine the molasses with the warm water and add to the flour mixture. Stir with a spoon until well combined.
- Scrape the dough into another large bowl that has been coated with oil spray. Cover the bowl with either a damp light cloth or a sheet of plastic wrap and set in a warm, draft-free area for 3 hours.
- Coat a large piece of parchment paper with cooking spray and set it aside.
- Tip the dough onto a lightly floured surface and using a bench scraper or oiled hands, fold the dough over several times and shape into a large mound.
- Lift the mound of dough and place it on the center of the parchment paper, seam side down. Using the parchment paper as a sling, transfer the dough and set it, and the parchment paper into a large bowl to retain its shape while rising.
- Cover the bowl and return it to the draft-free area and let rise for 30 minutes.
- While the dough is rising, place a 4 to 6-quart Dutch oven into the oven and set the oven temperature at 450°F.
- Remove the heated Dutch oven and remove the lid.
- Using a sharp knife, scissors or a taser blade, score the bread dough on the top with a slash, (see Notes).
- Lift the dough, together with the parchment paper, and carefully set it into the hot Dutch oven. Cover with the lid and return to the oven.
- Bake the bread for 30 minutes, then remove the lid and continue to bake the bread an additional 8-10 minutes until golden brown.
- Transfer the bread to a wire rack and cool completely before slicing.
Notes
- We use bread flour for this recipe as it has more gluten than all-purpose flour. The higher gluten compensates for the low gluten in the whole wheat and rye flours.
- All-purpose flour may be substituted for the bread flour, but the water should be reduced by 2 to 4 tablespoons.
- 1-1/4 teaspoons active dry yeast can be subbed for the instant yeast. If you use active dry yeast, dissolve it in water first.
- Caraway seeds are optional but they add great flavor complimentary to rye.
- For extra flavor, grind an additional tablespoon of the caraway seeds in a spice mill and incorporate with the flours.
- Scoring the bread dough on the top is not mandatory but doing so will allow the bread to expand and give it more height. It also adds a nice decorative touch to the finished loaf.
- Bread baked in a Dutch oven works because the Dutch oven holds the steam in and helps the bread rise better. This produces a lofty loaf with a crackling crust. Don't leave the lid on for the entire bake time. Remove the lid after the first 35 minutes so the crust does not get too thick.
- To determine that the bread is cooked completely, tilt the bread on its side and thump the bottom. It should sound hollow. You can further check the temperature with an instant-read thermometer when done it will register 205°F when inserted into the bread.
Nutrition
Serving: 1 slice | Calories: 159kcal | Carbohydrates: 34g | Protein: 4g | Sodium: 157mg | Fiber: 1g | Sugar: 7g