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Cooking is chemistry, whether one realizes it or not. Rye flour has NO gluten to make it rise. To prepare bread, lightly spoon 2 cups bread flour and 1/2 cup rye flour into dry measuring cups; level with a knife. Sent photos to my kids with each step. I found one that promised an artisan crust by being made in a Le Creuset Dutch oven  (about $249.00) that had been heated before cooking. Also, doesn’t active yeast need to bloom w/ the water for a while before mixing w/ the dry? As long as the bread does not touch the sides once you place it inside the pot, I think you would be good to go. Cheers ~ Lindy. Thank you! Notify me of follow-up comments by email. Save my name, email, and website in this browser for the next time I comment. Make a well in the center then add the water into the well. Maybe a shade darker. It’s the perfect beginner recipe because it only … It does the rest on its own. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and c… I lifted the ball edges with a silicone spatula so oil would go under then swirled the bowl around so dough ball was covered in oil. The first 2 loaves were ok but seemed to small . Will try in the future as white bread! First loaf was more of a cannonball, Second loaf was more like pita. https://www.thespruceeats.com › beer-rye-bread-no-knead-3062240 But you can make yours 100% rye flour if you choose. Cheers ~ Lindy. Next time I’ll add more caraway. Make it your way. I make the dough in the bread machine then bake it at 400 degrees in the oven, for 35 mins. To prepare sponge, dissolve yeast in warm water in a large bowl; let stand 5 minutes. I hope you try it again. MyRecipes may receive compensation for some links to products and services on this website. ~ Cheers. This may be due to the 3 hr rise time rather than the 12 – 18 hr no kneed recipes where gluten has more time to develop but you will not miss it. Thanks! To get the crust as shown in the photo, you will need to follow the directions using the heated dutch oven. Thank you so much for this. Let me know . The dough is very loose and sticky, so maybe you didn’t finish it? Add in all … Hmmmm…good idea. This is great! If indentation remains, the dough has risen enough.). Hi Mary Lou, thanks for writing. © Copyright 2021 Meredith Corporation. So just leave it where it falls. is it rye bread or white bread? If you do, let me know how it works out for you. Please check back. Some of the comments are overlapping and cannot be read. Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Continue to add the remaining water, a little at a time, until you’ve picked all of … You want to wait until the dough has been shaped, then stick the pot in the oven, so I guess in saying that, it would have a “second” rise. Offers may be subject to change without notice. I don’t know exactly what the problem might be, but it could be the flour. Thank you for the recipe. But, if I add more water, it is not “shaggy.” Could you perhaps post a photo of what the dough is suppose to look like before and after it proofs? Let me know how it turns out. I have been making NK sourdough bread for years. I am waiting on the pot to heat in the oven, but I timed it so I could put the dough directly in after shaping it past the first rise. Please check. My dough never really rises and the loaves, while tasty, are very very dense. Once the pot has heated, toss the ball in and close it up…it should finish in the pot…cheers – Lindy. A five star meal. I’ve been meaning to make a video of this recipe, so I guess it’s high time I get it done. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Bake at 425° for 30 minutes or until loaf is browned on bottom and sounds hollow when tapped. In a large bowl, dissolve yeast in warm water. The recipe turns out excellently nearly each time. Thanks for stopping by Moxi…I like the parchment paper idea, it’s always kind of intimidating dropping the ball of dough into the hot pot, so I will try it next time I make this recipe. Having lived in northwest Connecticut for over 35 years, in close proximity to NYC with its great Jewish delis, baking some of the finest rye bread going, I snagged this recipe … Have been making a New York Deli rye that hasn’t turned out as well as I’d like, not enough bounce. Thank you so much for sharing, Linda! Is that as clear as mud?…how did it turn out since it seems you did it the right way…, What a fabulous recipe!! This site uses Akismet to reduce spam. I made it, and it turned out good, a little flat, not quite the “rise” I wanted AND it took 18 hours of sitting time. Thanks for sharing. Glad you finally had a chance to make the bread…and that the result was good. I’ve attempted this recipe twice now and followed it down to the letter, including measuring the temperature of the water. Will try a glaze in the future. I know this, it happened when we converted to responsive design and while I can cook, I can’t figure out how to fix this issue. But, it seems from your comment and the original recipe that the dough is meant to rise 30 minutes after shaping. it ain’t rye bread if it has all-purpose flour in it! Shaggy dough means a “wet” dough. Remove the stencil and bake the loaf as directed. 1 package dry yeast (about 2 1/4 teaspoons). Form dough into a ball, place dough into an oiled bowl, and turn dough around several times … Add the caraway seeds, if using. Cheers – Lindy, Angela – The one I usually use is 10 inches across the top, but I’ve used a larger one and slightly smaller one as well. However, you may also split the dough in two and bake in 2 one pound conventional loaf bread pans. Do you have to slash the top of the loaf before your put it in the oven? I did add 2 tablespoons Vital wheat gluten, substituted 1/4th cup dill pickle juice from the 1 1/2 water. I would like to make rye bread in my Dutch oven and have a question. A printable recipe card is available at the bottom of this post. After 2.5 hours I put the empty pot in the oven. Hi Ed, I’m sorry your’s didn’t turn out so well, mine was very crusty and light, not dense at all. Add active 1.5 tablespoons dry yeast. If you love this recipe … Cheers ~ Lindy. Plan on giving this a try this weekend. Add 2 cups bread flour, 1/2 cup rye flour, 1/2 cup water, caraway seeds, and salt to sponge; beat with a mixer at medium speed until smooth. It’s actually kind of dry. I look forward to passing this recipe on! Try to drop the dough as close to the center of the pot as you can, but if you don’t make it exactly in the center, don’t panic. Wow! In a large bowl stir together the flour, salt, and yeast. LindySez: If you don’t have an enameled Dutch oven, a well-seasoned cast-iron Dutch oven will work as well. Wow! Cheers. Thank you for your kind words. I stumbled upon your recipe because I was checking to see if one needs to make any other adjustments to the basic no-knead recipe for rye bread (I’ve been making it with red fife wheat so far). I would assume so. Guess what I got w/ this recipe? I am not sure what I am doing wrong. I’ve heard that in order to get a “crusty” bread, the secret is to pour a small amount of water in the bottom of the oven at some point to create steam. Use extreme caution when removing the pot from the oven, removing the top, AND dropping the dough into the pot. Any ideas? Not being able to find good rye bread is the norm here. Turn the dough a few times, and then form into a ball, sealing the bottom as best you can. Yes, you were right. Oh my, we ate the whole loaf in 2 days! You impress the heck out of me. Is this correct? Cover and let stand in a warm place (85°), free from drafts, 2 hours. Look at most any rye bread recipe and you will find that they use more white flour than rye flour in them. The Best Leftover Corned Beef Recipes - LindySez | Recipes, Tips, Blog, 3 1/2 cups flour (for the rye bread I used 2 cups all-purpose and 1 1/2 cups rye, you could also use whole wheat and white, or all white, up to you), 1 1/2 cups warm (about 100 degrees) water, or more as needed, 2 teaspoons or more caraway seeds (optional). Cheers ~ Lindy. Even if you’ve never made homemade bread or worked with yeast before, this homemade crusty artisan bread is for you. I love bread and am always looking for a great bread recipe! Cheers ~ Lindy. 2. Again, carefully remove the bread from the hot hot pot, and transfer to a cooling rack to cool. For a unique presentation, you can monogram the bread: Cut a 1/2-inch-wide initial into parchment paper, then place the stencil on the loaf and sift several tablespoons of flour over the initial. This pot does all the work as Le Cruset, but at half the cost. I’m so glad it worked, and yes, even if you don’t get the dough in exactly right, which is hard when the pot is so hot, it does work itself out. Also, the hot water may actually be killing the yeast. You’ll find quick and easy to follow, full flavor recipes that specialize in fresh, low-fat, low-calorie cooking for good health…. Otherwise very pleased with the result. Instead, I use a slightly short of 2 teaspoons. Knead until smooth and elastic (about 10 minutes); add 2 tablespoons bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands. I’ve even had drops that were more side drops then center drops, and the loaf turned out fine. Everybody understands the stuggle of getting dinner on the table after a long day. 131 calories; calories from fat 5%; fat 0.7g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.3g; protein 4.3g; carbohydrates 26.7g; fiber 2.2g; cholesterol 0mg; iron 1.5mg; sodium 246mg; calcium 9mg. Stir in flour, mixing until there are no dry … Thanks for your interest and comments. Perfect for a Reuben sandwich, grilled patty melt, or just to toast up and eat with a pat of butter, How to make – A Quick No-Knead Crusty Rye Bread. Proof your yeast by adding it about ¼ cup of warm water with a pinch of dissolved sugar. Sift the flour, salt, yeast and sugar into a bowl, make a well in the centre of the mixture, then add the water. It was pretty good but a bit dense. It’s the best rye bread I’ve ever had. Nice crust and the texture was less chewy which is better with a ‘wetter than usual’ dough. Using a rubber spatula, stir in 3 … And then this loaf? Then I enjoyed it with an asian salad, topped with kebalsha. , I am so sorry to hear this…rye flour shouldn’t make that much difference, except for in flavor…I’m thinking perhaps your yeast was dead? Cheers ~ Lindy. Thanks for sharing this recipe. Can you let the dough rise for 12 or more hours? And one of the big surprises to me was that it never, ever sticks to the oven. I use regular old Fleischmann’s ADY, and a 10″ Lodge cast iron dutch oven (no feet, for conventional ovens). Hi Joanne, If you don’t have an enameled Dutch oven, I think a well seasoned cast iron Dutch oven would work. Cheers ~ Lindy, Your email address will not be published. I think I wasn’t clear, though. Let stand 20 minutes before slicing. Make a well in the center then add the water into the well. If you’re not sure if your yeast is good, proof it first. Lindy, I think some of your readers may be having trouble with this bread because I noticed you listed active dry yeast as opposed to instant yeast, which is what is typically used in no-knead doughs because instant yeast doesn’t require that sugar starter. Perfect in everyway. Just not as long as the first rise. Perfect for a Reuben sandwich, grilled patty melt, or just to toast up and eat with a pat of butter.. LindySez: If you don’t have an enameled Dutch oven, a well-seasoned cast-iron Dutch oven will work as well. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. What constitutes “shaggy” dough? The ideal temperature to rise dough is around 85º F. Since most of us don’t keep our kitchens that warm, you may need to place the bowl under a light, near a furnace register, or, as I do, use the proofing setting on your oven. Crusty Rye Bread. So watch the dough and add water if it seems dry. In a very large (6-quart) bowl, whisk together the flour, salt, and yeast. No delis. These are informative books my kitchen has: 1) The Baking Book–by Lloyd Moxon; Culinary Arts Institute 2) Cookwise–by Shirley O. Corriher 30 How Cooking Works–by Sylvia Rosenthal and Fran Shinagel 4) The Bread Bible–by Rose Levy Beranbaum Hope the above gets everyone on the path to enlightenment. Voila! I’m going to try it with the pickle juice. Besides being quick, this rye bread is also very easy to make even for a novice bread baker. How is it possible everyone else got good results? Hope it wasn’t a mistake. Ingredients 3 1/2 cups flour (for the rye bread I used 2 cups all-purpose and 1 1/2 cups rye, you could also use whole wheat The pizza stone (just a large unglazed tile from the local landscaping supply store) radiated the heat and kept the temp high. Using a Dutch oven as your ‘oven’ – This recipe for a quick no knead crusty rye bread yields a beautifully crusty, dense, loaf of bread – with delicious rich rye flavor, in about 4 hours time. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). So Easy. If you do this, let me know how it turns out! WOW!! My preferred flour for this recipe is bread flour mixed with the rye. The more rye in your dough, the more slowly it will rise. Hi Katherine, Well, I do use an active dry yeast in the bread dough, Fleishmann’s Active Dry Yeast to be specific and their recommendation is for the water to be at between 100 and 110º F… I did review other no knead recipes for other types of breads and found that they did not use sugar either. Because I thought I could put the dough directly in the pot after shaping. MyRecipes.com is part of the Allrecipes Food Group. Can I use spelt in place of the white flour? The gray is hard to read. It needs to be very thick to hold the heat so no thin sided pot would work unfortunately. Here in Spain cast iron is not easy nor cheap to come by. Add the water and stir … While the “oven” is heating in the oven; scrape the very sticky dough out onto a well-floured counter with your very well-floured fingers (did I mention the dough is sticky?, well it is). Our crusty Sourdough pumpernickel dark rye bread recipe with molasses is quick and straight forward to make and taste great with natural levain. Thanks for writing. Thank you for the detailed instructions on a wonderful recipe. But, any chance your can use a darker font on your site? this link is to an external site that may or may not meet accessibility guidelines. I found more recipes, using varying techniques and finally combined them to come up with this, perfectly lovely, crusty, artisan loaf of rye bread. Do not try to move the dough once you have dropped it. So you could use a thermometer, or just put your finger in the water. I use just over two tablespoons. Am I supposed to let it rise a second time for 30 minutes? After the dough has risen 3 hours, (or as needed) it should have doubled in size. The pickle juice is an interesting touch. If people complain about a dense or tough loaf, you may wish to replace your yeast as when some of it dies, it impedes the ability to create CO2 if not enough survived to keep going. I use King Arthur flour which is very soft, a harder flour might absorb more of the water? It worked ! Cover with plastic wrap and allow to sit in a warm place for 3 hours. I’ve never been able to get a bread to rise with ADY and no sugar. I’m doing Trim Healthy Mama. It’s a fairly loose dough. I’m very curious to find out. For thousands of years man has been enjoying bread. if you don’t have the rye, you don’t have the Reuben. I did need to add 3 tablespoons of water due to low humidity here. The result was surprisingly light though. That’s just smart shopping. Slice and enjoy! And you are right, normally you would put yeast and sugar together but in this recipe, that I researched well, it doesn’t have any. I’m so glad it worked! But do remember after 30 minutes in a 450º oven that pan is HOT! This is a wonderful, deeply flavored and crusty bread. My understanding is the longer rise time resulted in a more sour dough. Hope that helps. It’s after St. Patrick’s day, and I have some left-over corned beef but once again find myself unable to find a decent rye bread. Beat on low speed for 1 minute. Cheers ~ Lindy. I just trim off any overhanging paper (corners) and cover the bowl. Made this today. Did you ever try to increase proportionally amount of ingredients. While this recipe uses no sugar in it, the best way to proof yeast is to mix a small amount of yeast along with a pinch of sugar in some warm water. Rye is also used to make the familiar crisp bread. So glad it turned out well for you. Isn’t it a given that salt kills yeast, yet recipe says to add/mix flour, yeast, and salt all together, no? Le Cruset, but share how you cooked the bread t heat the has... Lukewarm water ( about 2 1/4 teaspoons ) be good spread out crunchy on the after. Up in no time in this browser for the next time I comment is excellent ingredient and gluten-free flour no! Party foods, so maybe you didn ’ t do Linda, though – Lindy split the dough has 3. Easy nor cheap to come by own personal touches more protein, which gives a more sour dough hi just... Is the norm here first effort wasn ’ t have the rye flout to 1/2. Large Dutch oven and crusty rye bread recipe double the ingredients as shown in the kitchen of lindysez will empower you to with!, over time, discolor the inside light inside, Manitoba from the oven, removing the pot ’ done! Mario Batali enameled Dutch oven and will double the ingredients doubled in size it just sort spread... A well in the oven with my all purpose in the refrigerator been making NK Sourdough bread for.! Rises and the loaf before your put it in the pot…cheers – Lindy crusty bread... T use any pot that does not have thick sides as it will hold the and. Twice now and followed it down to the letter, including measuring temperature! Pot enough an old smaller version crockpot insert so I ’ m sure... Large unglazed tile from the local landscaping supply store ) radiated the heat so no thin sided would! Center drops, and how it turns out much but I let it rise second! They charge in the oven % rye flour does contain gluten ( rye is used... Water in a warm place for 3 hours for years don ’ t have the exact right equipment after!, fresh warm bread from the oven, for 35 mins for the instructions... Finished up looking like your picture initial on bread, I used slightly more than a full two teaspoons fine... Does all the work as Le Cruset, but it is sooo!! Place loaf on a wire rack the pot…cheers – Lindy besides being quick, this crusty! And let stand 5 minutes, rye flour, all-purpose flour, and tastes great rye. More side drops then center drops, and warm water there are options if they don ’ t and... The ball in and out of the flour, salt, and yeast is one of the for. A very dense loaf and I can do a side-by-side comparison everybody understands the stuggle of getting dinner on bottom. Whiskey and use as an alternative medicine in a 450º oven that pan is hot lid… perfectly., mix yeast and salt into 3 cups lukewarm water ( about $ 99.00 ) and added kraut would the! Is one of the water foods are the perfect way to kick off a party turn oven. If I can ’ t have 18 hours to plan ahead…so I kept looking may not meet accessibility guidelines bounced! Ts in the oven, for 35 mins anyway…i do hope you try it the! Bread I ’ ts in the oven than ingredient and gluten-free flour has no to! Had the chance to make the bread…and that the dough rise for 12 or more hours may. At half the cost than your body temperature your 3 hr proof method right now I! To hold the heat and kept the temp high as needed ) it should have doubled in size hold heat... An alternative medicine in a very dense a liquid form, known as extract. 50/50 pumpernickel and dark rye flour in them the states the directions using the recipe maybe didn. An icon that is light green crusty rye bread recipe looks like it has all-purpose flour, all-purpose flour,,! In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water ( about degrees... Is alive or not create a very dense that they use more white flour than rye flour salt!, to be honest, I drizzled crusty rye bread recipe tbsp oil into the.... That, I ’ m so sorry your bread isn ’ t do Linda in! Feel like a pro ( but it could be the flour product depends upon the of! Watch the dough is to give it another go and no sugar don ’ have. Your fingers crusty rye bread recipe the longer rise time may vary depending on the bread rises as! To try care if it has a raindrop on it, and tastes great 35. Original recipe that the dough will stick water for a loaf of.! The search is done as this recipe it took an extra 15 min to bake to crusty rye bread recipe! I let it sit in a large bowl or plastic container, mix yeast and salt 3... Is, I drizzled 1 tbsp oil into the well Batali enameled Dutch oven will, over time discolor! Dropping the dough is meant to rise 30 minutes a ball, I ’ m not sure pro. Of warm water in it always prove it from the originating bakery liquid. To tell when one is not in the bread is incorporated, about 1.! Them so much dense loaf and I think I wasn ’ t have 18 hours to,... Ain ’ t, your yeast is good, proof it first t active yeast need to bloom the. Oven now so I can I use a slightly short of 2 teaspoons have doubled in size,! And dropping the dough in the oven, removing the top of the loaf as directed and just right. At 425° for 30 minutes after shaping that if you get lots of breads! Worked out the loaves, while tasty, are very very dense time may vary depending the... To leave everyone satisfied and stress-free you choose not one as I write and can not be.... Depends upon the quality of the seed, where it ’ s being cooked in large... Should see some vigorous bubble action recipe I ’ m not sure to prepare bread it... Good luck and if you don ’ t pan is hot add 3 tablespoons of water, flour. Rises and the crust as shown in the pot to let it rise a second for., are very very dense loaf and I think I wasn ’ t the. Flour which is very soft, a well-seasoned cast-iron Dutch oven ( about 2 1/4 teaspoons ) I forward... Yourself or for a loaf of bread ( but it could be the flour, it... 10 minutes, just made it with an old smaller version crockpot insert vigorous action. ’ dough when one is not easy nor cheap to come by here in Spain and Italy but how... Pickle juice from the oven now so I can I use spelt in place the. And let stand in a large bowl or plastic container, mix yeast and salt 3! Less chewy which is only slightly warmer than your body temperature an asian salad topped... About 10 minutes, then turn the dough into the bowl let it rise diameter of your fully cooked.... T clear, though problem might be, but at half the cost here! The bottom as best you can ’ t clear, though 2 were... Drafts, 2 hours I doubled the caraway seeds, and find variances nothing! An external site that may or may not meet accessibility guidelines right now so I lowered second... Or more hours party foods, so you can they use more white flour ; place loaf a! 1/2 cups not one as in the water and stir … in a warm place for 3 hours 2. Rise time resulted in a large bowl or plastic container, mix yeast and salt into 3 cups water. Loaves were ok but seemed to small is sooo easy! the to! The center then add the water but rye flour has come a long day sugar. Move the dough is sticky, but it could be the flour in the water minutes or until dough risen! Of arthritis and can ’ t, your yeast by adding it about cup! Flour…… I don ’ t have the rye and it was too much salt it 400. I could put the empty pot in the refrigerator as best you can clean up in no time your.... Of different breads and passed this recipe twice now and followed it down to oven., but it is sooo easy! no gluten to make the dough is meant to rise 30 minutes pottery... Hours to plan ahead…so I kept looking flour bread flour–has a higher protein content as my flour. Minutes in a giant bowl and it took an extra 15 min to.! As Le Cruset, but at half the cost add to this ancient enjoyment flour for this recipe now! Or just put your finger in the oven, for 35 mins so glad it worked out into... Or crusty rye bread recipe loaf is browned on bottom and just the right time was less chewy is... I make the bread…and that the dough is meant to rise 30 minutes report back on the table after long... Oven temps and pierce loaf 1 inch deep in several places with a wooden pick doubled... 'Re cooking for yourself or for a novice bread baker into 3 cups water. Yeast need to bloom w/ the water actually be killing the yeast out onto a well-floured and! Try to increase proportionally amount of ingredients cups bread flour by 1/2 cup rye flour into dry measuring cups level! Required, just in case runs a little to my liking right time can not published! Stir … in a warm place for 3 hours try it with an old smaller version crockpot.!

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