The taste is amazing. It contains a protein called secalin, which is a form of gluten.) However, you may also split the dough in two and bake in 2 one pound conventional loaf bread pans. 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. 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. I followed ingredient list. Cover with plastic wrap, throw the towel over and let the dough rest on the counter while your “oven” heats up in the oven. 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. Goop for the trash can. Just not as long as the first rise. Otherwise very pleased with the result. But do remember after 30 minutes in a 450º oven that pan is HOT! Gee Tim, I’m sorry it didn’t work for you…not sure why as you can see many others have made it, myself included, with great results. Hope you can help. Hope that helps. 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. 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. One has to understand what is going on. Hi, just made it with an old smaller version crockpot insert. Also, doesn’t active yeast need to bloom w/ the water for a while before mixing w/ the dry? It needs to be very thick to hold the heat so no thin sided pot would work unfortunately. It worked ! Let stand 20 minutes before slicing. Yep! I’ve been meaning to make a video of this recipe, so I guess it’s high time I get it done. Start with lukewarm water (100° F). Other than that, I’m not sure. Thank you so much for this. I did a 50/50 pumpernickel and dark rye flour with my all purpose in the quantity per recipe. 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. Hope that helps. I use just over two tablespoons. Thanks for stopping by Emily. So you could use a thermometer, or just put your finger in the water. Hi Joanne, If you don’t have an enameled Dutch oven, I think a well seasoned cast iron Dutch oven would work. 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. Not sure what happened. cooking time includes rise time. Use a spatula or … Will try a glaze in the future. Besides being quick, this rye bread is also very easy to make even for a novice bread baker. Cover and let stand in a warm place (85°), free from drafts, 2 hours. As I state in the recipe, you can use any type of flour you wish to, just know that each type will react differently and absorb the water differently. If it feels slightly warm to you, it’s good to go. Here in Spain cast iron is not easy nor cheap to come by. Any way that could be an option? I don’t know exactly what the problem might be, but it could be the flour. 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. 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 don’t need kosher salt. Nice crust and the texture was less chewy which is better with a ‘wetter than usual’ dough. Hello Been looking for a easy Rye bread to make that is crusty and a nice crumb for a sandwich. The quality of the flour product depends upon the quality of the seed, where it’s grown, etc. Cheers ~ Lindy. Shape dough into a round loaf; place loaf on a baking sheet coated with cooking spray. With a wooden spoon, make a well in the flour and pour in the water and oil. So glad it turned out well for you. / Recipes / Crusty Rye Bread. Place the dough in an oiled bowl or large (8-cup) measure, cover, and let it rise … Maybe a shade darker. We love, love, love this bread. The more rye in your dough, the more slowly it will rise. Good luck and if you try it, let me know how it turned out. 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. You use only part rye flour? This is a wonderful, deeply flavored and crusty bread. https://www.thespruceeats.com › beer-rye-bread-no-knead-3062240 Stir in flour, mixing until there are no dry … I’m very curious to find out. Rye flour has NO gluten to make it rise. But you can make yours 100% rye flour if you choose. That’s the joy of cooking. Continue to add the remaining water, a little at a time, until you’ve picked all of … Let me know how it turns out. It’s the best rye bread I’ve ever had. I also changed the rye flout to 1 1/2 cups not one as in the recipe. So watch the dough and add water if it seems dry. Save my name, email, and website in this browser for the next time I comment. This was my first time using rye flour…… I don’t know, but I will give it another go. In a large bowl, dissolve yeast in warm water. Then I enjoyed it with an asian salad, topped with kebalsha. Your email address will not be published. Cheers ~ Lindy. Not being able to find good rye bread is the norm here. So Easy. A winner loaf I made…Last Saturday. Can you use Gluten Free Flour in this recipe? It’s so easy to add your own personal touches. This rye bread recipe will add to this ancient enjoyment. 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 love bread and am always looking for a great bread recipe! Is there anything you can’t do Linda? Cover with plastic while you wait for the pot to get hot. Great recipe – This is basically the same recipe I’ve been using for years. Let me know if you try it, and how it turns out. Required fields are marked *. 1. Look at most any rye bread recipe and you will find that they use more white flour than rye flour in them. Offers may be subject to change without notice. this link is to an external site that may or may not meet accessibility guidelines. 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. I hope you try it again. I use King Arthur Flour Bread flour–has a higher protein content as my secondary flour to supply the gluten. Thank you for the recipe. LindySez:  Heating your enameled Dutch oven empty in a hot oven will, over time, discolor the inside enamel coating. Without sugar, what activates the yeast? Please check back. I am not sure what I am doing wrong. The key to the dough is to have a loose, shaggy dough. Do not try to move the dough once you have dropped it. 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. 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. Bulk ferment: Now you will knead the salt that is sitting on top, into the dough for about 1 … I just trim off any overhanging paper (corners) and cover the bowl. Used Corningwear casserole/Dutch oven with glass lid. If you’ve got a Sourdough Starter, try my recipe for Sourdough Semolina Bread. Beat on low speed for 1 minute. Cheers ~ Lindy. My daughter has been experimenting with lots of different breads and passed this recipe on to me……….SO glad she did. Whatever you do, don’t use too much salt. Thank you for the detailed instructions on a wonderful recipe. Even if you’ve never made homemade bread or worked with yeast before, this homemade crusty artisan bread is for you. https://recipeland.com › recipe › v › crusty-rye-bread-24893 Let me know if you get the result you want. Cheers ~ Lindy. 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. I look forward to passing this recipe on! For thousands of years man has been enjoying bread. It’s a fairly loose dough. Turn dough out onto a lightly floured surface. But Rye flour does contain gluten (Rye is one of the three gluten grains. 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. I’ll have to do that sometime. After 2.5 hours I put the empty pot in the oven. I would like to make rye bread in my Dutch oven and have a question. Cheers ~ Lindy. Thanks. Lightly spoon 1/2 cup rye flour and 1/4 cup bread flour into dry measuring cups; level with a knife. Thank you for posting this recipe! 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. Let me know how it turns out. It’s actually kind of dry. A printable recipe card is available at the bottom of this post. 2. 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. You impress the heck out of me. I did need to add 3 tablespoons of water due to low humidity here. 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. Hmmm… results were interesting! Turn the dough a few times, and then form into a ball, sealing the bottom as best you can. 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). 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 … Your rise time may vary depending on the temperature. This is only my third attempt ever at making a rye bread (or any bread) The 1st 2 attempts using other recipes/methods was a bust. To prepare sponge, dissolve yeast in warm water in a large bowl; let stand 5 minutes. 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. Do you have to slash the top of the loaf before your put it in the oven? The texture is perfect for Rye bread, and the crust was crusty. When making this Quick No-Knead Crusty Rye Bread, I used my Mario Batali enameled Dutch oven (about $99.00). You’ll find quick and easy to follow, full flavor recipes that specialize in fresh, low-fat, low-calorie cooking for good health…. It is only 6″ diameter on the bottom and just the right size for a loaf of bread. I’m so glad it worked! I use regular old Fleischmann’s ADY, and a 10″ Lodge cast iron dutch oven (no feet, for conventional ovens). Cheers ~ Lindy. Hope it wasn’t a mistake. 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. Used quality flours affects how the bread rises, as well as tastes. 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. When you do it again, with your proposed changes, I look forward to hearing how it all turned out. You want it warm, not hot. Add the salt, rye flour, all-purpose flour, and caraway seeds. WOW! Do you think subsituting room temperature kefir for some of the water would result in an acceptable loaf. 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. First thought was the bread machine, but that wasn’t going to give me the crunchy crust I wanted, or the texture. The pickle juice is an interesting touch. Cooking is chemistry, whether one realizes it or not. OK? Made rye bread, everybody loved it. Sift the flour, salt, yeast and sugar into a bowl, make a well in the centre of the mixture, then add the water. Cheers ~ Lindy. Flour(s), salt, yeast, caraway seeds, and warm water. Just be sure the brand of parchment can stand the higher oven temps. Wow! very yummy rye bread. Thanks in advance, Hey Gramma Di, thanks for the kind words. 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. Thanks for writing. Hi Poryb, I happen to be on-line so I can answer you right away…the pot needs about 30 minutes to fully heat, the dough should be ready at about the same time, so I think you are good to go. All I can think is the pot wasn’t hot enough before you put the dough in, or the dough wasn’t shaggy enough, maybe added a bit too much flour trying to make it look like regular bread dough? 2. It does the rest on its own. 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. This is great! But, it seems from your comment and the original recipe that the dough is meant to rise 30 minutes after shaping. Slice and enjoy! Any ideas? 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.) Turn the dough out onto a well-floured surface and make certain you get lots of flour on your fingers. I like to use jarred yeast, which I keep in the refrigerator. Please check. That’s just smart shopping. All you have to do is mix the … So to the internet, I went. As it is, I’ve decided to let it rise 30 minutes, just in case. Fermenting overnight will give it a bit more sour flavor from what I’ve read, but it should still be good. If I can I will post a pix of it. 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. In the bowl of a stand mixer, combine the yeast, water, salt, caraway, and rye flour. So I thought I would just make some. if you don’t have the rye, you don’t have the Reuben. I’m doing Trim Healthy Mama. Came out great on my first attempt. 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. 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. This loaf is PERFECT! Have been making a New York Deli rye that hasn’t turned out as well as I’d like, not enough bounce. MyRecipes may receive compensation for some links to products and services on this website. Hi Scott. Shaggy dough means a “wet” dough. If it sounds hollow, it’s done. and it did not make it thru last Sunday’s breakfast. Is this what the covered pot does? I have had a bit of trouble with some of the previous loaves I have made–didn’t rise right, did not like the taste. Nope, just plop and drop. Cheers ~ Lindy. This bread is a great choice for corned beef, roast beef, or pastrami sandwiches slathered with grainy mustard and topped with Swiss cheese. In the end it came out fabulous. It’s the perfect beginner recipe because it only … https://www.sourdoughandolives.com › recipe › easy-sourdough-rye-bread-recipe Make a well in the center then add the water into the well. This is a trick my mom used so it’s easier to get out of the bowl. I tried the rye and it came out very dense. Nutrition Did you ever try to increase proportionally amount of ingredients. Hope the bread turned out well! LindySez: All Rights Reserved Meritage BLT Corp 2020, Site developed especially for LindySez by Chris Geirma, 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. (See the full crusty bread recipe below at the end of this post) 1. 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. I have several types of arthritis and can no longer knead dough so this is ideal! This loaf was one loaf . Will try in the future as white bread! My first attempt at no-knead rye and it is excellent! I’m tempted to try your 3 hr proof method right now so I can do a side-by-side comparison. Also, the hot water may actually be killing the yeast. Hi Ed, I’m sorry your’s didn’t turn out so well, mine was very crusty and light, not dense at all. I will try. It will be o.k. Anyway…I do hope you try again as there have been many successes including my own when making this recipe. 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. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. My German Hubby loves his rye bread! Cheers ~ Lindy. I used slightly more than a full two teaspoons of fine salt and it was too much. Cheers. 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. So glad you stopped by Nicole. It was pretty good but a bit dense. All-purpose white and whole-wheat flours also work well. Super crunchy on the outside, soft on the inside. Cheers ~ Lindy. Tried it today. My dough never really rises and the loaves, while tasty, are very very dense. (Press two fingers into dough. Cheers ~ Lindy. Thanks, Lindy! Bake at 425° for 30 minutes or until loaf is browned on bottom and sounds hollow when tapped. I grew up eating authentic steam-oven WINNPEG RYE BREAD in Winnipeg, Manitoba from the originating bakery. thank you, Dina, to be honest, I’m not sure. If you’re not sure if your yeast is good, proof it first. 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. Hi Mary Lou, thanks for writing. , Virginia, thank you so much for taking the time to not only comment, but share how you cooked the bread. 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. Thanks for the awesome recipe!! From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. I don’t have 18 hours to wait, or I don’t have 18 hours to plan ahead…so I kept looking. Not sure why you would want to do that either…but if you do do it, please report back on how it turned out. And then this loaf? November 2, 2020. 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). Add active 1.5 tablespoons dry yeast. I lightly oiled the inside and used a parchment strip to lift dough in and out of casserole dish. MyRecipes.com is part of the Allrecipes Food Group. 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. 100% rye flour would create a very dense loaf and I think overload the flavor. (Stencil an initial on bread, if monogramming.) ~ My oven runs a little hot so I lowered the second temp by 25*F (I have an oven thermometer. Cover with plastic wrap and allow to sit in a warm place for 3 hours. If indentation remains, the dough has risen enough.). I know how difficult and expensive pots can be, especially in Spain and Italy. Don’t use any pot that does not have thick sides as it will hold the heat well. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. 1 package dry yeast (about 2 1/4 teaspoons). Definitely use caraway seeds. Our crusty Sourdough pumpernickel dark rye bread recipe with molasses is quick and straight forward to make and taste great with natural levain. It’s hard to tell when one is not in the kitchen with them right? 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 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. WOW!! Add the caraway seeds, if using. To get the crust as shown in the photo, you will need to follow the directions using the heated dutch oven. Hi Scott…I’ve read that too. WOW Suzann, thanks for writing up such a great review and highlighting your changes. Within a few minutes, you should see some vigorous bubble action. Cover and let rise 1 1/2 hours or until dough has doubled in size. 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. Lightly … Wow! I think I wasn’t clear, though. ~ Cheers. Yes, you were right. This pot does all the work as Le Cruset, but at half the cost. 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). The rest is all the same. I use King Arthur flour which is very soft, a harder flour might absorb more of the water? The loaf bounced beautifully and finished up looking like your picture. In a large bowl stir together the flour, salt and yeast. That is so cool, and goes to show, unless one thinks out of the box, one will never know if it works or not. Just the insert with a glass lid? is it rye bread or white bread? But even with the date on it, one cannot be sure if it is alive or not. Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Perfect in everyway. And with what they charge in the grocery stores for good crusty bread, it’s a bargain to boot! I’ve even had drops that were more side drops then center drops, and the loaf turned out fine. I also have used an oblong pot. Sometimes our interest connection is out and I can’t access the recipe. If you do this, let me know how it turns out! The dough is very loose and sticky, so maybe you didn’t finish it? Dense interior, crusty outside. if you don’t have the rye, you don’t have the Reuben. Begin by warming the flour in the oven for about 10 minutes, then turn the oven off. Rye bread, including pumpernickel, is a widely eaten food in Northern and Eastern Europe. Because I thought I could put the dough directly in the pot after shaping. So just leave it where it falls. The pizza stone (just a large unglazed tile from the local landscaping supply store) radiated the heat and kept the temp high. Not only is it too hot for you to be putting your hands inside that pot, but the dough will stick. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and c… . Uncover and pierce loaf 1 inch deep in several places with a wooden pick. Thanks for the comment Jon and so glad it worked out. This time I doubled the caraway seeds because I love them so much. Next time I’ll add more caraway. LindySez: If you don’t have an enameled Dutch oven, a well-seasoned cast-iron Dutch oven will work as well. I’m going to try it with the pickle juice. Again, carefully remove the bread from the hot hot pot, and transfer to a cooling rack to cool. Cheers ~ Lindy, Your email address will not be published. how would it turn out if you used all rye flour? Add the water and stir … Cheers and enjoy the bread. Some of the comments are overlapping and cannot be read. To prepare bread, lightly spoon 2 cups bread flour and 1/2 cup rye flour into dry measuring cups; level with a knife. Thanks for sharing. I have made this three times now as rye bread. I love myself a good Reuben sandwich. Made this today. Let me know how it turns out! 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. Wow, kraut juice and added kraut would be interesting to try. Not much to the ingredients list. Glad you finally had a chance to make the bread…and that the result was good. The kitchen of LindySez will empower you to cook with confidence. 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. Hubby says the search is done as this recipe is perfect! Thank you! Hi Sharon, and thanks for the question…I think it’s a good ratio of rye flavor, but I suppose if you wanted it more so you could increase the amount of rye flour. Cheers! Thanks for your interest and comments. Wholemeal flour used… loved the taste! Followed the instructions with no deviations.