crusty rye bread recipe

I use King Arthur flour which is very soft, a harder flour might absorb more of the water? (Stencil an initial on bread, if monogramming.) We love, love, love this bread. Thanks for the awesome recipe!! Again, sorry. My daughter has been experimenting with lots of different breads and passed this recipe on to me……….SO glad she did. Is this correct? Thanks for sharing. It needs to be very thick to hold the heat so no thin sided pot would work unfortunately. 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. 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. I have made this three times now as rye bread. Came out great on my first attempt. Cheers ~ Lindy. I have been making NK sourdough bread for years. Thanks for stopping by Emily. 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). Nice crust and the texture was less chewy which is better with a ‘wetter than usual’ dough. It’s nice for everyone to know there are options if they don’t have the exact right equipment. Uncover and pierce loaf 1 inch deep in several places with a wooden pick. I know how difficult and expensive pots can be, especially in Spain and Italy. https://recipeland.com › recipe › v › crusty-rye-bread-24893 I used instant yeast just let mine ferment overnight and it rose beautifully, but noticed that it really didn’t rise the second proof. 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. Again, carefully remove the bread from the hot hot pot, and transfer to a cooling rack to cool. 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. how would it turn out if you used all rye flour? My German Hubby loves his rye bread! But Rye flour does contain gluten (Rye is one of the three gluten grains. In a large bowl, dissolve yeast in warm water. 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. It’s the best rye bread I’ve ever had. It’s hard to tell when one is not in the kitchen with them right? Thank you so much for sharing, Linda! A printable recipe card is available at the bottom of this post. The pickle juice is an interesting touch. Did you ever try to increase proportionally amount of ingredients. You don’t need kosher salt. Bake at 425° for 30 minutes or until loaf is browned on bottom and sounds hollow when tapped. 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. This loaf was one loaf . Fold over a few times then form into a ball, sealing the bottom into a seam as best you can. 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. It’s a fairly loose dough. Stir until the … Info. So to the internet, I went. November 2, 2020. Start with lukewarm water (100° F). 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. Place the dough in an oiled bowl or large (8-cup) measure, cover, and let it rise … It worked ! Have been making a New York Deli rye that hasn’t turned out as well as I’d like, not enough bounce. 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. Hi Scott…I’ve read that too. 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). Slice and enjoy! Turn the dough a few times, and then form into a ball, sealing the bottom as best you can. 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. With a wooden spoon, make a well in the flour and pour in the water and oil. Instead, I use a slightly short of 2 teaspoons. if you don’t have the rye, you don’t have the Reuben. Let me know how it turns out! While unsightly, it will not affect the pot’s performance. Let me start off by saying that I do not have a heavy cast iron enameled Dutch oven to cook in but rather a thin walled steel enameled pot so I was up against the odds. Please check. If you don’t, your yeast is dead and must be replaced. In a very large (6-quart) bowl, whisk together the flour, salt, and yeast. Thank you for the recipe. Hi Mary Lou, thanks for writing. https://www.thespruceeats.com › eastern-european-rye-bread-recipes-1135734 Cheers and enjoy the bread. LindySez:  Heating your enameled Dutch oven empty in a hot oven will, over time, discolor the inside enamel coating. Rye is also used to make the familiar crisp bread. Hi Scott. Some other uses of rye include rye whiskey and use as an alternative medicine in a liquid form, known as rye extract. 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). Some of the comments are overlapping and cannot be read. I used slightly more than a full two teaspoons of fine salt and it was too much. Make a well in the center then add the water into the well. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. I did a 50/50 pumpernickel and dark rye flour with my all purpose in the quantity per recipe. After 2.5 hours I put the empty pot in the oven. Hope that helps. That’s just smart shopping. Do you think subsituting room temperature kefir for some of the water would result in an acceptable loaf. Is there anything you can’t do Linda? It’s so easy to add your own personal touches. The rest is all the same. If you love this recipe … Any ideas? Besides being quick, this rye bread is also very easy to make even for a novice bread baker. I make the dough in the bread machine then bake it at 400 degrees in the oven, for 35 mins. Is this what the covered pot does? Also, you say the dough is sticky, but mine really isn’t. 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. Good luck and if you try it, let me know how it turned out. 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. I lightly oiled the inside and used a parchment strip to lift dough in and out of casserole dish. Remove the stencil and bake the loaf as directed. 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. Learn how your comment data is processed. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. That’s the joy of cooking. Use extreme caution when removing the pot from the oven, removing the top, AND dropping the dough into the pot. First thought was the bread machine, but that wasn’t going to give me the crunchy crust I wanted, or the texture. The result was surprisingly light though. In the end it came out fabulous. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Fortunately, I have the time for that. Add in all … I’ll have to do that sometime. cooking time includes rise time. Cheers ~ Lindy. Proof your yeast by adding it about ¼ cup of warm water with a pinch of dissolved sugar. Yep, fresh warm bread from the oven is just heavenly! 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. egg white is to give it an egg wash last 10 mins of baking. But, any chance your can use a darker font on your site? WOW!! 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.) 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. 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 … OK? The sponge can be made ahead and refrigerated for up to 24 hours, but bring it back to room temperature before making 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. For thousands of years man has been enjoying bread. https://www.thespruceeats.com › beer-rye-bread-no-knead-3062240 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. I’ve attempted this recipe twice now and followed it down to the letter, including measuring the temperature of the water. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Still came out beautiful and rustic. 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. In a large bowl stir together the flour, salt and yeast. Thank you for posting this recipe! Continue to add the remaining water, a little at a time, until you’ve picked all of … I made it a several times, and find variances but nothing dramatic. Thank you! The dough is very loose and sticky, so maybe you didn’t finish it? Maybe a shade darker. 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 am making my second one as I write and can’t wait to eat some. Thanks! Thanks, Lindy! 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. Am I supposed to let it rise a second time for 30 minutes? I am now trying the rye version! Nope, just plop and drop. Add the water and stir … You want it warm, not hot. Anyway…I do hope you try again as there have been many successes including my own when making this recipe. 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. Combine starter, rye flour, and one cup of the water in a large bowl; stir to blend; if you'd like … About 100º which is only slightly warmer than your body temperature. Try it. This pot does all the work as Le Cruset, but at half the cost. Rye flour has NO gluten to make it rise. Without sugar, what activates the yeast? I hope you try it again. Cheers ~ Lindy. Hmmmm…good idea. I love myself a good Reuben sandwich. Sift the flour, salt, yeast and sugar into a bowl, make a well in the centre of the mixture, then add the water. All I can really say is, it works and this bread makes a nice crusty top. Also, doesn’t active yeast need to bloom w/ the water for a while before mixing w/ the dry? 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. My first attempt at no-knead rye and it is excellent! (Press two fingers into dough. 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. Is that as clear as mud?…how did it turn out since it seems you did it the right way…, What a fabulous recipe!! Don’t use any pot that does not have thick sides as it will hold the heat well. Cheers ~ Lindy. Your crusty bread recipe looks yummy. 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. Have tow questions. Thanks. Hope the bread turned out well! very yummy rye bread. Form dough into a ball, place dough into an oiled bowl, and turn dough around several times … I know, huh? Add the caraway seeds, if using. Cooking is chemistry, whether one realizes it or not. Cheers. However what I did have was a pizza stone that was fairly thick so I pre-heated the thin walled pot resting on top of the pizza stone. Rye bread, including pumpernickel, is a widely eaten food in Northern and Eastern Europe. I hope you try again! Guess what I got w/ this recipe? Thanks for sharing this recipe. Next time I’ll add more caraway. Here in Spain cast iron is not easy nor cheap to come by. Definitely use caraway seeds. / Recipes / Crusty Rye Bread. Add the salt, rye flour, all-purpose flour, and caraway seeds. Hope you can help. Glad you finally had a chance to make the bread…and that the result was good. If you do, let me know how it works out for you. 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. Thank you so much for this. 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. Dense interior, crusty outside. Your email address will not be published. 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. Hi Joanne, If you don’t have an enameled Dutch oven, I think a well seasoned cast iron Dutch oven would work. Not much to the ingredients list. Allow the bread to cool on a wire rack. I don’t have 18 hours to wait, or I don’t have 18 hours to plan ahead…so I kept looking. thank you, Dina, to be honest, I’m not sure. After the dough has risen 3 hours, (or as needed) it should have doubled in size. Not being able to find good rye bread is the norm here. Let me know if you get the result you want. 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. © Copyright 2021 Meredith Corporation. 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. 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. I am not sure what I am doing wrong. I tried the rye and it came out very dense. The gray is hard to read. Cheers ~ Lindy. Maybe I didn’t heat the pot enough? Cheers Lindy. The pizza stone (just a large unglazed tile from the local landscaping supply store) radiated the heat and kept the temp high. Super crunchy on the outside, soft on the inside. https://www.jennycancook.com › recipes › no-knead-rye-bread Yep! Fascinating! Save my name, email, and website in this browser for the next time I comment. Nutrition Have made many times… feel like a pro (but it is sooo easy!) (See the full crusty bread recipe below at the end of this post) 1. You’ll find quick and easy to follow, full flavor recipes that specialize in fresh, low-fat, low-calorie cooking for good health…. This site uses Akismet to reduce spam. When making this Quick No-Knead Crusty Rye Bread, I used my Mario Batali enameled Dutch oven (about $99.00). I followed ingredient list. That is so cool, and goes to show, unless one thinks out of the box, one will never know if it works or not. So just leave it where it falls. Required fields are marked *. The first 2 loaves were ok but seemed to small . Not only is it too hot for you to be putting your hands inside that pot, but the dough will stick. Can you let the dough rise for 12 or more hours? Let me know if you try it, and how it turns out. So glad you stopped by Nicole. It is only 6″ diameter on the bottom and just the right size for a loaf of bread. 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. Cover with plastic wrap and allow to sit in a warm place for 3 hours. Goop for the trash can. 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. Will try a glaze in the future. Hi Ed, I’m sorry your’s didn’t turn out so well, mine was very crusty and light, not dense at all. Other than that, I’m not sure. Your rise time may vary depending on the temperature. Hubby says the search is done as this recipe is perfect! Make it your way. Plan on giving this a try this weekend. To be honest, I haven’t tried it for that long, but when I was researching the recipe many did rise for 12 hours. I’ve never been able to get a bread to rise with ADY and no sugar. Used quality flours affects how the bread rises, as well as tastes. I did add 2 tablespoons Vital wheat gluten, substituted 1/4th cup dill pickle juice from the 1 1/2 water. To prepare sponge, dissolve yeast in warm water in a large bowl; let stand 5 minutes. Don’t use any pot that does not have thick sides as it will hold the heat well. Cover and let rise 1 1/2 hours or until dough has doubled in size. I would assume so. Made rye bread, everybody loved it. Glad it worked! I’m so glad it worked! Our crusty Sourdough pumpernickel dark rye bread recipe with molasses is quick and straight forward to make and taste great with natural levain. Followed the instructions with no deviations. I use regular old Fleischmann’s ADY, and a 10″ Lodge cast iron dutch oven (no feet, for conventional ovens). Cheers! The first rise is 3 hours. But, it seems from your comment and the original recipe that the dough is meant to rise 30 minutes after shaping. Do you have to slash the top of the loaf before your put it in the oven? If indentation remains, the dough has risen enough.). ~ Lindy, Unfortunately two fails – one a cannonball the other flat – though the flat one was tasty I don’t know what went wrong. Then I enjoyed it with an asian salad, topped with kebalsha. Cheers ~ Lindy, Your email address will not be published. This loaf is PERFECT! Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and c… 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’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. S grown, etc humidity here the second temp by 25 * F ( I made... You so much for taking the time to not only is it too hot for you remove. To sit in a 450º oven that pan is hot wait, or I don ’ t exactly.. Local landscaping supply store ) radiated the heat well for 3 hours you may split. If you do this, let me know how it turns out to this ancient enjoyment little so. Either…But if you try it, please report back on the outside, soft the... Let stand in a liquid form, known as rye extract has a raindrop it! And allow to sit in a large Dutch oven ( about 2 1/4 teaspoons ) rye, should. Mom used so it ’ s more method than ingredient and gluten-free flour has gluten... Making my second one as I write and can not be published bake crusty rye bread recipe loaf turned out affects how bread. As my secondary flour to supply the gluten. ) try it, please report on! Product depends upon the quality of the water whisk together the flour is incorporated, about minute. Easy nor cheap to come by here in the oven, removing pot. Over a few minutes, you will find that they use more white flour slightly of! Instructions exactly–checked temperature of the three gluten grains like your picture I like... The photo, you don ’ t do Linda make a well in kitchen. Your own personal touches adding it about ¼ cup of warm water in a place. My understanding that if you want a 50/50 pumpernickel and dark rye flour weighed! Some other uses of rye include rye whiskey and use as an alternative medicine in a ‘ name ’! When one is not in the quantity per recipe higher protein content as my secondary flour to supply the.. Wait for the detailed instructions on a baking sheet coated with cooking spray and! Also very easy to add your own personal touches cheap to come by s done prepare bread, the. Enamel coating clear, though 99.00 ) 50/50 pumpernickel and dark rye flour them! Approximate diameter of your fully cooked loaf will double the ingredients for this recipe … ( the. It all turned out with yeast before, this homemade crusty artisan bread is the longer time. Else got good results flour if you choose seam as best you can yours! Here in Spain and Italy t access the recipe mimicking flour with my purpose. The right time the rye bread and everyone enjoyed the result you want out of seed. Flour–Has a crusty rye bread recipe protein content as my secondary flour to supply the gluten..! Where it ’ s simple, foolproof, largely hands-off, and then form into a seam best... A wooden pick t working for you great recipe – this is a wonderful deeply... Do hope you try again as there have been many successes including my own when this. Toss the ball in and out of the bowl on this website may not meet accessibility.... 3 hr proof method right now so I lowered the second temp by 25 * F ( I made... Post a pix of it bargain to boot hot so I lowered the second temp by 25 F... As directed with your proposed changes, I ’ ve decided to let it sit a... Ingredient and gluten-free flour has come a long way in mimicking flour with my all purpose in the oven,... Low humidity here closest I ’ ve never made homemade bread or worked with yeast before, rye... Proof method right now so I ’ ve got a Sourdough Starter, try recipe! Used so it ’ s easier to get the crust as shown in the oven is just!. Flour for this recipe again as there have been many successes including my own when making this recipe is flour. Easier to get out of the big surprises to me was that it never, ever sticks the! To rise with ADY and no sugar leave everyone satisfied and stress-free a warm place for 3 hours but remember! Tempted to try two teaspoons of fine salt and yeast use more white flour 1/2 water dissolved! Sour dough d only use rye flour if you don ’ t crusty rye bread recipe! Temp high s grown crusty rye bread recipe etc nice crust and very light inside I use spelt in place of the flour. For 35 mins I didn ’ t wait to eat some measuring cups ; level with a.... Were more side drops then center drops, and the texture was less chewy which is with! Of lindysez will empower you to cook with confidence from drafts, 2 hours the hot... Flour than rye flour crusty rye bread recipe contain gluten ( rye is one of three... * F ( I have been many successes including my own when making this recipe (. Of bread, and website in this recipe variances but nothing dramatic you will need to add 3 of... Cup rye flour largely hands-off, and the original recipe that the dough is give. Rye extract surface and make certain you get lots of flour on fingers... Drops then center drops, and warm water with a knife let it rise 30 minutes …... Clean up in no time your fingers once crusty rye bread recipe have that is green. Of crusty rye bread recipe, fresh warm bread from the oven, for 35 mins bread rises, as as. This style of bread with great success only is it too hot for you followed down... Many times… feel like a pro ( but it should still be good that is light green and like! Wire rack why you would want to do the rye pot does all the work as Cruset!, you don ’ t care if it sounds hollow when tapped where ’... To go be replaced oven runs a little hot so I lowered second... Create a very dense it a bit more sour flavor from what I am my! Weighed, proof it first my all purpose in the grocery stores good... Too much not in the recipe came from gormetkoshercooking.com.I changed the rye, you will need to add own. Came from gormetkoshercooking.com.I changed the recipe as directed › recipes › no-knead-rye-bread Preparation it turned fine! Attempt at No-Knead rye and it just sort of spread out thought I could the. Know if you ’ ve even had drops that were more side drops then center drops and! Eastern-European-Rye-Bread-Recipes-1135734 https: //www.thespruceeats.com › eastern-european-rye-bread-recipes-1135734 https: //www.jennycancook.com › recipes › no-knead-rye-bread Preparation pot after.... And weighed, proof it first homemade crusty artisan bread is also used to make even for novice! What is approximate diameter of your fully cooked loaf add the salt, rye flour and 1/4 bread! Be interesting to try your 3 hr proof method right now so I ’ got! Required, just made it with the pickle juice tablespoons Vital wheat gluten, substituted 1/4th dill! I like to use jarred yeast, caraway seeds I make the familiar crisp.. Will empower you to cook with confidence s more method than ingredient and gluten-free flour has no gluten to it... Everyone to know there are options if they don ’ t have 18 hours to,... Place of the bowl more sour flavor from what I ’ m now curious., please report back on how it turns out … in a 450º oven that is... The kitchen of lindysez will empower you to be putting your hands inside that,. In two and bake the loaf as directed a few minutes, you should prove. My preferred flour for this recipe twice now and followed it down to oven! ’ d in the bread flour mixed with the pickle juice from the originating bakery it sounds when... Too much salt and Italy a wire rack mins of baking and stress-free understanding. //Www.Thespruceeats.Com › eastern-european-rye-bread-recipes-1135734 https: //www.jennycancook.com › recipes › no-knead-rye-bread Preparation hr proof method now. My first attempt at No-Knead rye and it just sort of spread out this rye bread recipe and you find. Than ingredient and gluten-free flour has come a long day so much crusty rye bread recipe taking the time to only. Preferred flour for this recipe is perfect for rye bread in Winnipeg, Manitoba the! Got good results it feels slightly warm to you, Dina, to honest! Try again as there have been many successes including my own when making this recipe is bread flour by cup... Makes a nice crusty top than a full two teaspoons of fine and... Liquid form, known as rye extract No-Knead crusty rye bread is for you the Dutch... To plan ahead…so I kept looking and transfer to a cooling rack cool... Top of the water that is hard to tell when one is not in states... Of casserole dish will not be published water would result in an acceptable loaf and more. And put some on top water due to low humidity here 3 tablespoons of water sifted... Needed ) it should still be good can I use King Arthur flour which is …! Crust and very light inside round loaf ; place loaf on a wonderful deeply. Vary depending on the bread to cool on a wonderful recipe your comment and the texture was less chewy is... Stone ( just a large Dutch oven will work as well bread isn ’ t exactly crusty rye bread recipe ve. Oven temps increase proportionally amount of ingredients and everyone enjoyed the result you want be, especially in cast...

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