Wednesday, May 7, 2014

No-Knead Rye Bread

I think I've mentioned this once or twice, OK, maybe more times than that, but I am Danish and love my rye bread.  And there are no bakeries within a reasonable driving distance here that make the kind of heavy, dense, yummy rye bread I crave.
No Knead Rye Bread

I have to bring back the rye bread I love when I visit my sibs, and since I don't get up there that often, it can be years in between me getting my teeth into a slice of the rye bread I need. 

Along the way I've been experimenting with making my own, and sometimes it's been pretty good, but still, just not quite right.  But I eat it anyway.   I've posted here a recipe I made a couple of years ago, and while good, it's pretty labour intensive.

Then, while mixing up a batch of my No-Knead bread, I got an idea.

More of a flash of, 'gee I wonder what would happen if?'

And guess what?  It worked, so well, I'm now ready to smack myself for not thinking of it before.  

I made some No-Knead Rye Bread.

Just substituted 2 cups of rye flour for 2 cups of bread flour, added some plain Greek Yoghurt and VOILA!!!!!!!

Rye Bread, that not only looked and smelled like Rye Bread, but tasted amazing.

And it was so easy. 

1 cup unbleached all purpose flour (I used King Arthur Bread Flour) 
2 cups Rye Flour
1 3/4 teaspoons salt
1 teaspoon yeast
5 oz Plain Greek Yoghurt + enough water to make 1 1/2 cups liquid
And that's it.  I did increase the amount of yeast, because rye flour is so heavy, but for the rest the instructions are the same.
Whisk together flour, salt and yeast, add to mixing bowl on your KitchenAid Mixer.
Add  the water and mix until a shaggy mixture forms.
No Knead Rye Bread
Cover bowl with plastic wrap and set aside for 12 - 18 hours, overnight works great for this. I put this in the oven, to keep the temperature even. 
Heat oven to 450 degrees.  I put my pot in the oven when it started heating, less chance of damaging the cast iron that way.   When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.  
Meanwhile, pour dough onto a heavily floured surface and shape into a rough loaf, and place it on some parchment paper.  
No Knead Rye Bread dough
 Take a large fork and poke a bunch of holes into the top of the loaf, it helps to keep it from cracking across the top.  (and next time I will poke more holes in it, as I did get some cracking.)

Cover with plastic wrap and let set while the pot is heating. 
Remove hot pot from the oven and drop in the dough.  I love to leave the bread on parchment paper, it's so much easier to get the loaf out of the pot after it's done.
Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool.      
No Knead Rye Bread
And if you can wait that long, and I did wait cause I had an appointment 15 minutes after taking the bread out of the oven that I had to get to, wait until it is cool before cutting it.
No Knead Rye Bread
See, how pretty?  And it tasted out of this world good.   I inhaled a couple of slices right off the bat here, then had some for lunch the next day with some lovely ripe Brie on top.  I also sliced the rest of the loaf up into very thin slices, and froze it.  

As much as I like bread, I wouldn't be able to eat the whole thing before it went mouldy, so it gets to stay in the freezer until I'm ready for it.

And my next trip to the big city, well, let me say one word.  Pickled Herring.  

So it's two words, sheesh.   

But I still have a nice bottle of Aquavit in the freezer and it goes so well with Pickled Herring and Rye Bread and Tilsit or Port Salut Cheese...

Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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