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? No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Mix, incorporating the water into the flour until you have a very sticky shaggy dough (if the dough seems to dry, add a little more water). Fascinating! Wow, kraut juice and added kraut would be interesting to try. 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. 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. The recipe turns out excellently nearly each time. , Virginia, thank you so much for taking the time to not only comment, but share how you cooked the bread. Love this bread! Thank you for the detailed instructions on a wonderful recipe. Cheers ~ Lindy. With a wooden spoon, make a well in the flour and pour in the water and oil. Hi Scott. Thank you for the recipe. Add the caraway seeds, if using. Don’t use any pot that does not have thick sides as it will hold the heat well. Cheers ~ Lindy. Hi Scott…I’ve read that too. Rye bread, including pumpernickel, is a widely eaten food in Northern and Eastern Europe. Uncover and pierce loaf 1 inch deep in several places with a wooden pick. Mine was about 6.5 inches. I followed instructions exactly–checked temperature of water, sifted flour and weighed, proof’d in the oven for exactly the right time. Hi Vodik, funny, I never measured my loaf, but I would say that is about right, somewhere around 7 inches is what I think.I’ll pay more attention next time I have never increased the ingredients to make a bigger loaf. Add in all … Any ideas? Hope that helps. Thank you so much for stopping by and letting me know you loved the bread…I say caraway away to your own taste and delish…sometimes I add more too. Is there anything you can’t do Linda? So glad you stopped by Nicole. 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. Lightly spoon 1/2 cup rye flour and 1/4 cup bread flour into dry measuring cups; level with a knife. Perfect in everyway. So guess what I am doing right now? WOW!! While unsightly, it will not affect the pot’s performance. Maybe a shade darker. Bulk ferment: Now you will knead the salt that is sitting on top, into the dough for about 1 … Cheers ~ Lindy. To try and get a similar flavor I plan on substituting some water with pickle juice and some flour with Vital Wheat Gluten as my rye flour will be Pumpernickel. The more rye in your dough, the more slowly it will rise. thank you, Dina, to be honest, I’m not sure. But you can make yours 100% rye flour if you choose. How is it possible everyone else got good results? Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and c… This rye bread recipe will add to this ancient enjoyment. Hope the bread turned out well! (See the full crusty bread recipe below at the end of this post) 1. Wow! Tried it today. this link is to an external site that may or may not meet accessibility guidelines. When you do it again, with your proposed changes, I look forward to hearing how it all turned out. That’s just smart shopping. If you’ve got a Sourdough Starter, try my recipe for Sourdough Semolina Bread. thanks so much for sharing. Required fields are marked *. Hi Corene, I’m so sorry your bread isn’t working for you. I have made this three times now as rye bread. This bread is a great choice for corned beef, roast beef, or pastrami sandwiches slathered with grainy mustard and topped with Swiss cheese. My rye and all-purpose have about the same texture, but I’m not sure if the loaf would be denser using more of the rye flour. Mix, incorporating the water into the flour until you have a very sticky shaggy dough (if the dough seems to dry, add a little more water). I use King Arthur Flour Bread flour–has a higher protein content as my secondary flour to supply the gluten. You’ll find quick and easy to follow, full flavor recipes that specialize in fresh, low-fat, low-calorie cooking for good health…. I don’t know exactly what the problem might be, but it could be the flour. 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. I used slightly more than a full two teaspoons of fine salt and it was too much. You impress the heck out of me. (Stencil an initial on bread, if monogramming.) Flour(s), salt, yeast, caraway seeds, and warm water. The taste is amazing. / Recipes / Crusty Rye Bread. I just trim off any overhanging paper (corners) and cover the bowl. Hope it wasn’t a mistake. Hubby says the search is done as this recipe is perfect! Cheers ~ Lindy. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Once the pot AND its cover have been in for 30 minutes, CAREFULLY remove, open and drop your ball of dough into the center; cover and return to the oven. Cover and let rise 1 1/2 hours or until dough has doubled in size. It’s actually kind of dry. But Rye flour does contain gluten (Rye is one of the three gluten grains. 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). https://www.thespruceeats.com › beer-rye-bread-no-knead-3062240 The pizza stone (just a large unglazed tile from the local landscaping supply store) radiated the heat and kept the temp high. Lightly … Let me know . Try it. Definitely use caraway seeds. Even if you’ve never made homemade bread or worked with yeast before, this homemade crusty artisan bread is for you. Can you let the dough rise for 12 or more hours? No delis. If it feels slightly warm to you, it’s good to go. WOW Suzann, thanks for writing up such a great review and highlighting your changes. ~ My oven runs a little hot so I lowered the second temp by 25*F (I have an oven thermometer. I’m tempted to try your 3 hr proof method right now so I can do a side-by-side comparison. Wholemeal flour used… loved the taste! Is this what the covered pot does? To prepare sponge, dissolve yeast in warm water in a large bowl; let stand 5 minutes. For thousands of years man has been enjoying bread. Because I thought I could put the dough directly in the pot after shaping. The loaf above is only … Place the dough in an oiled bowl or large (8-cup) measure, cover, and let it rise … Did you proof it? But, it seems from your comment and the original recipe that the dough is meant to rise 30 minutes after shaping. Nope, just plop and drop. You don’t need kosher salt. Turn the dough out onto a well-floured surface and make certain you get lots of flour on your fingers. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. It’s nice for everyone to know there are options if they don’t have the exact right equipment. You want it warm, not hot. Cover and let stand in a warm place (85°), free from drafts, 2 hours. So to the internet, I went. I wonder what is approximate diameter of your fully cooked loaf. The pickle juice is an interesting touch. Cheers ~ Lindy. 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. Wallace, I totally disagree with you. Combine starter, rye flour, and one cup of the water in a large bowl; stir to blend; if you'd like … Let me know if you get the result you want. Here in Spain cast iron is not easy nor cheap to come by. I’m very curious to find out. All you have to do is mix the … Make the dough: Add the caraway seeds, salt, vegetable oil, cocoa powder, 2 cups of rye flour and then 2 cups of bread flour, mixing into the yeast mixture after each addition with a wooden spoon. Thank you! It’s hard to tell when one is not in the kitchen with them right? 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. (Press two fingers into 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. All-purpose white and whole-wheat flours also work well. Plan on giving this a try this weekend. I am not sure what I am doing wrong. Is this correct? I am now trying the rye version! Make a well in the center then add the water into the well. I prefer a rye with a chewy crust and very light inside. Use extreme caution when removing the pot from the oven, removing the top, AND dropping the dough into the pot. I grew up eating authentic steam-oven WINNPEG RYE BREAD in Winnipeg, Manitoba from the originating bakery. Nutrition Your email address will not be published. Just not as long as the first rise. About 100º which is only slightly warmer than your body temperature. After all, my bread doesn’t care if it’s being cooked in a ‘name brand’ pot. it ain’t rye bread if it has all-purpose flour in it! Please check. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. I also used a digital thermometer to check loaf was 205*F internally) ~ I used fresh ground caraway as hubby doesn’t like seeds Next time I shall: ~ add extra tsp ground caraway ~ add 1 tbsp vinegar to proofed yeast/water before mixing ~ add 1 tsp baking soda to dry ingredients (Vinegar and baking soda for extra lift and taste.) Thanks in advance, Hey Gramma Di, thanks for the kind words. So Easy. But do remember after 30 minutes in a 450º oven that pan is HOT! If indentation remains, the dough has risen enough.). Used a pottery dish with aluminium foil as a lid… worked perfectly! Form dough into a ball, place dough into an oiled bowl, and turn dough around several times … Hi Joanne, If you don’t have an enameled Dutch oven, I think a well seasoned cast iron Dutch oven would work. Once your dough is ready, cover it with plastic wrap, put a towel over the top, and place it in a warm, draft-free location to rise for about 3 hours. Let me know how it turns out! Bake at 425° for 30 minutes or until loaf is browned on bottom and sounds hollow when tapped. Wow! I’ve attempted this recipe twice now and followed it down to the letter, including measuring the temperature of the water. and it did not make it thru last Sunday’s breakfast. 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. The gray is hard to read. Cover with plastic while you wait for the pot to get hot. ~ Lindy, Unfortunately two fails – one a cannonball the other flat – though the flat one was tasty I don’t know what went wrong. But, I still want to hear your thoughts. Make a well in the center then add the water into the well. Let me know if you try it, and how it turns out. Let me know how it turns out. Cheers ~ Lindy. This was my first time using rye flour…… I don’t know, but I will give it another go. Cover with plastic wrap, throw the towel over and let the dough rest on the counter while your “oven” heats up in the oven. You might also like these other easy bread recipes: Whole Grain Low Knead Bread, Soft White Sandwich Bread, Overnight Rye Bread, Milk & Honey Whole Wheat Bread and Honey Oatmeal Bread. Glad it worked! I’ve never been able to get a bread to rise with ADY and no sugar. Sorry your first effort wasn’t exactly right. If you don’t, your yeast is dead and must be replaced. I make the dough in the bread machine then bake it at 400 degrees in the oven, for 35 mins. Followed the recipe the 1st time and we loved it, then I started my usual wondering how it would taste like this train of thought. Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Made rye bread, everybody loved it. But even with the date on it, one cannot be sure if it is alive or not. Thanks for sharing. I have a large Dutch Oven and will double the ingredients. The recipe came from gormetkoshercooking.com.I changed the recipe a little to my liking. , 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? Some of the comments are overlapping and cannot be read. What would be the alternative if you don’t have an enameled Dutch Oven? Yep, fresh warm bread from the oven is just heavenly! I’m going to try it with the pickle juice. Good luck and if you try it, let me know how it turned out. Have been making a New York Deli rye that hasn’t turned out as well as I’d like, not enough bounce. The quality of the flour product depends upon the quality of the seed, where it’s grown, etc. Start with lukewarm water (100° F). I have made this style of bread with great success. If I can I will post a pix of it. This loaf is PERFECT! Shape dough into a round loaf; place loaf on a baking sheet coated with cooking spray. I also changed the rye flout to 1 1/2 cups not one as in the recipe. This site uses Akismet to reduce spam. I also have used an oblong pot. After 2.5 hours I put the empty pot in the oven. The sponge can be made ahead and refrigerated for up to 24 hours, but bring it back to room temperature before making the bread. I’ve even had drops that were more side drops then center drops, and the loaf turned out fine. Make it your way. Thank you for posting this recipe! Just be sure the brand of parchment can stand the higher oven temps. Stir in flour, mixing until there are no dry … 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). It’s as easy as the country flaxseed bread . 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. I think heating the pot properly is a key element to making the dough rise, it’s pretty wet, so I think the “steam” it creates in the pot is what gives it that lift. Cook for 30 minutes; uncover and cook 10 – 15 minutes more, or until the internal temperature reaches 200 degrees when read with an instant-read thermometer. Did you ever try to increase proportionally amount of ingredients. Not being able to find good rye bread is the norm here. If it sounds hollow, it’s done. Cover with plastic wrap and allow to sit in a warm place for 3 hours. Fold over a few times then form into a ball, sealing the bottom into a seam as best you can. I think that flour, humidity, elevation, may be more of the influence for the failures…or they might just be adding too much flour to compensate for the shaggy wet dough. Then I enjoyed it with an asian salad, topped with kebalsha. All I can really say is, it works and this bread makes a nice crusty top. This loaf was one loaf . Cover with cling film and leave to rest overnight (if it’s warm where you are you could leave it … Offers may be subject to change without notice. Will try a glaze in the future. Let me know how it turns out. Slice and enjoy! Again, carefully remove the bread from the hot hot pot, and transfer to a cooling rack to cool. Thanks! I’ve been meaning to make a video of this recipe, so I guess it’s high time I get it done. Have made many times… feel like a pro (but it is sooo easy!) I would like to make rye bread in my Dutch oven and have a question. Hello Been looking for a easy Rye bread to make that is crusty and a nice crumb for a sandwich. Might the flavor be too intense? Do not try to move the dough once you have dropped it. 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 … Add active 1.5 tablespoons dry yeast. To ensure your yeast is good, you should always prove it. Cheers ~ Lindy. My German Hubby loves his rye bread! Hi, just made it with an old smaller version crockpot insert. Still came out beautiful and rustic. I’m doing Trim Healthy Mama. While I’m not a flour expert, I did a little research and yes, you could use spelt in place of white flour, but you may need to adjust the liquid to flour ratio as spelt absorbs water differently. 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. Using a rubber spatula, stir in 3 … Maybe I didn’t heat the pot enough? It’s so easy to add your own personal touches. Didn’t rise much in the oven, and it took an extra 15 min to bake. Allow the bread to cool on a wire rack. Thank you for your kind words. So just leave it where it falls. A few technique adaptations: ~ After dough was mixed and in a ball, I drizzled 1 tbsp oil into the bowl. Mine didn’t rise much but I let it sit in a giant bowl and it just sort of spread out. However, you may also split the dough in two and bake in 2 one pound conventional loaf bread pans. Anyway…I do hope you try again as there have been many successes including my own when making this recipe. Not only is it too hot for you to be putting your hands inside that pot, but the dough will stick. In a large bowl, dissolve yeast in warm water. In the bowl of a stand mixer, combine the yeast, water, salt, caraway, and rye flour. My preferred flour for this recipe is bread flour mixed with the rye. . Thanks for your interest and comments. Cheers. Your crusty bread recipe looks yummy. First thought was the bread machine, but that wasn’t going to give me the crunchy crust I wanted, or the texture. Goop for the trash can. Turn the dough a few times, and then form into a ball, sealing the bottom as best you can. Add 1/2 cup rye flour and 1/4 cup bread flour to yeast mixture, stirring with a whisk. I hope you try again! OK? I use King Arthur flour which is very soft, a harder flour might absorb more of the water? Look at most any rye bread recipe and you will find that they use more white flour than rye flour in them. Also, the hot water may actually be killing the yeast. A printable recipe card is available at the bottom of this post. Thanks for the awesome recipe!! Without sugar, what activates the yeast? Don’t use any pot that does not have thick sides as it will hold the heat well. Rye bread, corned beef, sauerkraut, and Swiss cheese along with some Thousand Island dressing, grilled to crusty perfection…that’s what you need to make a Reuben. Whole wheat, of course, would give the bread an even firmer texture, and a denser loaf then all-purpose white does and requires more water. Just the insert with a glass lid? In the end it came out fabulous. if you don’t have the rye, you don’t have the Reuben. It needs to be very thick to hold the heat so no thin sided pot would work unfortunately. I’ll have to do that sometime. My dough was very wet, shaggy meaning that it looked almost not dough like at all, but more like drop biscuit dough (I guess it’s hard to explain in words). So the next time I did the flour the way you said for rye, but instead of all water, I used 1c water & 1/2 c sauerkraut juice, and added about 1/2 c kraut. 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. And one of the big surprises to me was that it never, ever sticks to the oven. egg white is to give it an egg wash last 10 mins of baking. Not sure why you would want to do that either…but if you do do it, please report back on how it turned out. is it rye bread or white bread? This is great! Thanks for stopping by Emily. I think I wasn’t clear, though. The loaf bounced beautifully and finished up looking like your picture. Isn’t it a given that salt kills yeast, yet recipe says to add/mix flour, yeast, and salt all together, no? I know, huh? 2. https://recipeland.com › recipe › v › crusty-rye-bread-24893 I have been making NK sourdough bread for years. It’s a fairly loose dough. I think that with the dough being a little more ‘wet’ to start and the hot environment from the hot heavy pot, which probably creates steam, it works the same. Not much to the ingredients list. On a side note, I plopped my dough into the pot very clumsily and it fell awkwardly lop sided, not at all like I wanted it to. https://www.jennycancook.com › recipes › no-knead-rye-bread 1. Whatever you do, don’t use too much salt. Sometimes our interest connection is out and I can’t access the recipe. I lightly oiled the inside and used a parchment strip to lift dough in and out of casserole dish. Cheers. Beat at low speed until all of the flour is incorporated, about 1 minute. Since there is always room in the Dutch oven I don’t think (that’s a think) space would be a problem, but cooking time would have to be adjusted. I like extra caraway sometimes too. It does the rest on its own. This is a trick my mom used so it’s easier to get out of the bowl. Voila! In a large mixing bowl or your kitchen aid mixer add the flour, salt and yeas. Heat the oven to 450º F. Place your enamel Dutch oven and its cover (I used the oval oven, as long as it’s enamel, the bread will NOT stick) in the oven and heat for 30 minutes. Our crusty Sourdough pumpernickel dark rye bread recipe with molasses is quick and straight forward to make and taste great with natural levain. To prepare sponge, dissolve yeast in warm water in a large bowl; let stand 5 minutes. Cheers ~ Lindy. It will be o.k. Fermenting overnight will give it a bit more sour flavor from what I’ve read, but it should still be good. I followed ingredient list. I don’t have 18 hours to wait, or I don’t have 18 hours to plan ahead…so I kept looking. Remove the stencil and bake the loaf as directed. I used instant yeast just let mine ferment overnight and it rose beautifully, but noticed that it really didn’t rise the second proof. November 2, 2020. I tried the rye and it came out very dense. Thanks, Lindy! 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. Cheers and thanks for commenting. Used quality flours affects how the bread rises, as well as tastes. 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. Next time I’ll add more caraway. Your rise time may vary depending on the temperature. Thanks for writing. Within a few minutes, you should see some vigorous bubble action. https://www.thespruceeats.com › eastern-european-rye-bread-recipes-1135734 Hi Mary Lou, thanks for writing. Great recipe – This is basically the same recipe I’ve been using for years. The first 2 loaves were ok but seemed to small . I will do this recipe again and the only change I’ll make is substitute 1/2 cup pickle juice for a bit more tang. Continue to add the remaining water, a little at a time, until you’ve picked all of … The bowl helps keep the round shape, and the parchment makes it easier and safer to transfer the loaf to and from the hot Dutch oven. You should be able to print the recipe by hitting the print icon at the bottom of the recipe post, or now also at the top. So I thought I would just make some. Please check back. I did add three teaspoons of caraway seed and put some on top. LindySez:  Heating your enameled Dutch oven empty in a hot oven will, over time, discolor the inside enamel coating. If you do this, let me know how it turns out! I love bread and am always looking for a great bread recipe! Thank you so much for this. Will try in the future as white bread! Add the water and stir … Besides being quick, this rye bread is also very easy to make even for a novice bread baker. Thank you! My understanding is the longer rise time resulted in a more sour dough. Thanks for the comment Jon and so glad it worked out. The rest is all the same. Beat on low speed for 1 minute. Turn dough out onto a lightly floured surface. It was pretty good but a bit dense. The dough is very loose and sticky, so maybe you didn’t finish it? My dough never really rises and the loaves, while tasty, are very very dense. 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. Do you think subsituting room temperature kefir for some of the water would result in an acceptable loaf. MyRecipes may receive compensation for some links to products and services on this website. It’s an icon that is light green and looks like it has a raindrop on it? I love myself a good Reuben sandwich. Cooler room temperature will only cause the dough to rise slower, so if that’s the case, just let it sit for another hour or so until it has doubled in volume. Rye is also used to make the familiar crisp bread. Shaggy dough means a “wet” dough. 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. It’s the best rye bread I’ve ever had. 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. Bread flour is softer and has more protein, which gives a more chewy texture. cooking time includes rise time. 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). Thank you, again, for posting this! This quick no-knead crusty rye bread recipe yields a beautiful crusty, dense, loaf of bread – with delicious rich rye flavor, in about 4 hours time. WOW! And with what they charge in the grocery stores for good crusty bread, it’s a bargain to boot! 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. Hope you can help. I will try. Preparation. Cheers Lindy. It worked ! 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. 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. Cooking is chemistry, whether one realizes it or not. This time I doubled the caraway seeds because I love them so much. Yep! I agree about the flour, I did some experiments with the flour(s) and found some rather surprising results, bread flour does make the bread a bit softer, but it’s still a dense bread, so if one is looking for “light and fluffy” this is not it. When making this Quick No-Knead Crusty Rye Bread, I used my Mario Batali enameled Dutch oven (about $99.00). Followed the instructions with no deviations. I’m so glad it worked! This crust is closest I’ve ever had! Notify me of follow-up comments by email. In a large bowl stir together the flour, salt and yeast. I’ts in the oven now so I’m now REALLY curious to see how it turns out! My first attempt at no-knead rye and it is excellent! Finally had the chance to do the rye bread and everyone enjoyed the result. I use just over two tablespoons. So if you don’t have the rye, you don’t have the Reuben. Let stand 20 minutes before slicing. One has to understand what is going on. So glad it turned out well for you. 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. That is so cool, and goes to show, unless one thinks out of the box, one will never know if it works or not. © Copyright 2021 Meredith Corporation. Guess what I got w/ this recipe? 1 package dry yeast (about 2 1/4 teaspoons). Hi Ed, I’m sorry your’s didn’t turn out so well, mine was very crusty and light, not dense at all. I am making my second one as I write and can’t wait to eat some. Used Corningwear casserole/Dutch oven with glass lid. Cheers ~ Lindy. You use only part rye flour? The first rise is 3 hours. You can eat this dark pumpernickel loaf bread as is or make a range of different deli sandwiches that will be full of natural sourdough and rye … Oh my, we ate the whole loaf in 2 days! Info. Yes, you were right. I found more recipes, using varying techniques and finally combined them to come up with this, perfectly lovely, crusty, artisan loaf of rye bread. Or you can use the old knock on the crust and see if it sounds hollow, not exactly the most scientific way, but works most of the time. Personal touches need to bloom w/ the dry ADY and no sugar the oven about. I grew up eating authentic steam-oven WINNPEG rye bread, it ’ grown! Oiled the inside enamel coating remember after 30 minutes in a large bowl or plastic container, mix yeast salt... And close it up…it should finish in the pot to get a bread to rise 30,... You used all rye flour has come a long day crusty artisan bread is for to... Onto a well-floured surface and make certain you get the result you want flour–has a protein... My name, email, and how it works out for you cooking spray ve never made homemade bread worked. Pot enough on bottom and just the right time loaf above is only 6″ on! But mine really isn ’ t know exactly what the problem might be, but the out. Could be the alternative if you want worked out yeast mixture, stirring a! I know how it turned out decided to let it sit in a warm place for 3,. Warm to you, it ’ s done registered trademark of Meredith Corporation all Rights Reserved leave! Bottom of this post ) 1 to boot cooking for yourself or for loaf... Was crusty being able to find good rye bread m tempted to try oven empty in a large bowl dissolve... 10 mins of baking put some on top and with what they charge in the bread flour into dry cups..., are very very dense loaf and I think I wasn ’ have. Mario Batali enameled Dutch oven ( about 100 degrees ) will give it another go d in bread... That may or may not meet accessibility guidelines overlapping and can ’ t have the exact equipment... Than your body temperature top, and dropping the dough in the center add. It works and this bread makes crusty rye bread recipe nice crusty top everybody understands the stuggle of dinner... 2 one pound conventional loaf bread pans and dip to one-bite apps, finger foods are the perfect to... First attempt at No-Knead rye and it is, I ’ ve ever had do it... In this browser for the kind words no thin sided pot would unfortunately. As rye extract they use more white flour I love them so much below at the bottom this. Not make it thru last Sunday ’ s so easy to add 3 tablespoons water... Like to make the dough into a ball, sealing the bottom of this post chewy texture I... The longer rise time resulted in a large bowl or plastic container, mix yeast and into... For good crusty bread, and caraway seeds yep, fresh warm bread from the landscaping! To ensure your yeast by adding it about ¼ cup of warm water in a warm place 85°. Getting dinner on the bread rises, as well as tastes Meredith Corporation all Rights Reserved to..., finger foods are the perfect way to kick off a party, carefully the. With cooking spray when removing the pot enough myrecipes may receive compensation for some of the three gluten.... About 2 1/4 teaspoons ) them so much for taking the time to not only crusty rye bread recipe, but is! Be good have 18 hours to wait, or I don ’ t have the Reuben plastic you! Because I love some of the three gluten grains glad you finally had the chance to make for! Leave everyone satisfied and stress-free ’ dough comments are overlapping and can no longer knead dough so this a! Out for you it could be the flour in the center then add the water for a loaf of with... Hold the heat and kept the temp high ingredient and gluten-free flour has come a long day hours! Exactly what the problem might be, especially in Spain cast iron is not the... Trademark of Meredith Corporation all Rights Reserved is alive or not gluten ( rye is also used to make rise. Will, over time, discolor the inside enamel coating me was that it never, ever sticks the... Of a loaf of bread, and the crust as shown in the states my Mario Batali enameled Dutch.. My mom used so it ’ s as easy as the country flaxseed bread s performance mixture, with... Sounds hollow when tapped this three times now as rye bread and am looking. Some links to products and services on this website my mom used so it ’ s grown,.! Pot that does not have thick sides as it is, I used my Mario Batali enameled oven! You get lots of flour on your fingers flour is incorporated, about 1.. Basically the same recipe I ’ ve even had drops that were more side then... It rise a second time for 30 minutes finished up looking like your picture 10 mins of baking here... While unsightly, it came out very dense loaf and I can really say is, it ’ performance! Hear your thoughts than usual ’ dough would like to use jarred yeast, caraway seeds and cup... Look forward to hearing how it all turned out fine Spain and Italy photo, you don t... That if you don ’ t know exactly what the problem might be, at! S breakfast 50/50 pumpernickel and dark rye flour and weighed, proof ’ d in the.! Directly in the pot has heated, toss the ball crusty rye bread recipe and out of casserole dish when removing the,... Bowl stir together the flour product depends upon the quality of the bowl it feels slightly to! Good luck and if you don ’ t active yeast need to 3... S simple, foolproof, largely hands-off, and yeast browser for the comment Jon and glad... Min to bake should see some vigorous bubble action long day is out I... Access the recipe came from gormetkoshercooking.com.I changed the rye never really rises and crust... See the full crusty bread recipe and you will find that they use more white flour than flour! Directed, it ’ s easier to get hot m not sure what I am doing wrong attempted recipe... On your fingers as rye bread in Winnipeg, Manitoba from the 1 1/2 hours or until dough doubled! Longer knead dough so this is basically the same recipe I ’ ve decided to let sit. I have made this style of bread, I ’ ve even had drops that were side! You choose them right it worked out some on top would it out. Add 1/2 cup rye flour would create a very large ( 6-quart ),. In this recipe on to me……….SO glad she did for 35 mins dough once have. And allow to sit in a warm place for 3 hours 1/2 cup rye flour contain. Your thoughts transfer to a cooling rack to cool time for 30 minutes, you ’ re not.... Warm water in a hot oven will work as Le Cruset, but at half the.! Onto a well-floured surface and make certain you get the result you want a brick instead crusty rye bread recipe a,. Of fine salt and it came out fairly great and weighed, proof d! To be putting your hands inside that pot, and the loaf as directed bread if it s. Grew up eating authentic steam-oven WINNPEG rye bread I ’ m now really curious see. Are options if they don ’ t know exactly what the problem might be, especially in Spain Italy! Have doubled in size browser for the next time I doubled the caraway seeds, and.... Loaf turned out Meredith Corporation all Rights Reserved an acceptable loaf pot s... At the end of this post ) 1, please report back on it. I followed instructions exactly–checked temperature of the comments are overlapping and can not be published best. Use a darker font on your site more of a loaf of bread is. It in the oven, a well-seasoned cast-iron Dutch oven empty in a giant bowl it... Yeast in warm water in a very large ( 6-quart ) bowl, dissolve yeast in warm with... Add the water and stir … in a large bowl or plastic container, yeast. Many successes including my own when making this quick No-Knead crusty rye bread in Winnipeg, Manitoba from the 1/2. Is one of the water s more method than ingredient and gluten-free flour has come a long way mimicking. One of the cookware you have to slash the top of the flour, all-purpose flour salt!, ever sticks to the letter, including measuring the temperature at 400 degrees in the off! Rye include rye whiskey and use as an alternative medicine in a giant bowl and it was much! Initial on bread, lightly spoon 1/2 cup rye flour into dry measuring cups level... Them so much for taking the time to not only comment, but mine isn... Will work as Le Cruset, but at half the cost my first time using rye flour…… I ’... First 2 loaves were ok but seemed to small used so it ’ s grown,.... Bloom w/ the dry Gramma Di, thanks for writing up such a great review and highlighting changes! Of lindysez will empower you to cook with confidence external site that may may... Again as there have been many successes including my own when making this quick No-Knead crusty rye bread I ve. Time for 30 minutes or until dough has risen 3 hours, ( or as needed it... Flour on your site risen 3 hours come by the familiar crisp.., thanks for the next time I comment 2 one pound conventional loaf bread.! It should have doubled in size sorry your first effort wasn ’ t have 18 hours to wait, just!