No Knead Rye Bread Recipes

Steps:

• Whisk together flours, caraway, yeast, and salt in large bowl.
• To flour mixture add water, beer, and vinegar.
• Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. (The dough will be very wet.).
• Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
• Line inside of 10 inch skillet with a 12- by 18-inch sheet of parchment paper.
• Spray paper with nonstick cooking spray.
• Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle.
• Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
• Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours. (I've also delayed the rising by placing dough in the refrigerator for up to 12 hours.).
• About 30 minutes before baking, adjust oven rack to lowest position, place a large heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees.
• Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
• Carefully remove pot from oven and remove lid.
• Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
• Cover pot and place in oven.
• Reduce oven temperature to 425 degrees and bake covered for approximately 30 minutes.
• Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer.
• Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

Steps:

• 1. Prep your baking vessel with parchment paper. You can use a standard loaf pan or you can do it artisan style by laying it out on a baking sheet.
• 2. In a medium size bowl put the water and sprinkle the yeast over top. Allow it to bloom for about 5 minutes.
• 3. Sift the all purpose flour, the rye flour and the gluten flour together into a medium size bowl and then sprinkle the kosher salt and the caraway seeds over the flour.
• 4. Stir the flour into the yeast mix and incorporate well.
• 5. Spray a medium bowl with cooking spray and transfer your dough to that bowl. Cover with plastic wrap and place in a warm spot for 1 hour. I put mine into the microwave.
• 6. After 1 hour, rub your hands with a little flour and pick up the dough from the bowl. It will be sticky. Gently fold it under itself until you have a ball shape. Re-flour your hands as needed.
• 7. Place the dough into or onto your cooking vessel and cover and let it rest for 30 minutes. While the dough is resting for that final 30 minutes - preheat your oven to 400.
• 8. After 30 minutes place it into a preheated oven and bake for 35-45 minutes until browned and done.
• 9. If you used a loaf pan you may want to remove the loaf from the pan so the side don't get too soft. Cool completely before slicing.
• 10. ** NOTE : To mix it up a little you can mix the water with beer .. I would suggest going half beer and half water. Your preference on the beer - either light or dark. You will get a really nice flavor from this alteration. Also .. add more caraway seeds if desired or as someone suggested to me .. if you don't like the actual seeds but do like the flavor just grind them up !