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. Cheers Lindy. Cover with plastic while you wait for the pot to get hot. Such service! Cover and let rise 1 1/2 hours or until dough has doubled in size. This site uses Akismet to reduce spam. Am I supposed to let it rise a second time for 30 minutes? Make a well in the center then add the water into the well. 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. But, I still want to hear your thoughts. One quick tip that I haven’t seen mentioned, is that after kneading into a ball, I place the dough on a sheet of parchment paper and set it in a large Pyrexmixing bowl (9″ dia) for the second rise. My preferred flour for this recipe is bread flour mixed with the rye. ~ Cheers. I also changed the rye flout to 1 1/2 cups not one as in the recipe. Any way that could be an option? 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. You use only part rye flour? . 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.) Try it. I think I wasn’t clear, though. To be honest, I haven’t tried it for that long, but when I was researching the recipe many did rise for 12 hours. 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. All you have to do is mix the … 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. So guess what I am doing right now? This was my first time using rye flour…… I don’t know, but I will give it another go. Let me know if you get the result you want. Rye bread, including pumpernickel, is a widely eaten food in Northern and Eastern Europe. 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. Continue to add the remaining water, a little at a time, until you’ve picked all of … Fortunately, I have the time for that. With a wooden spoon, make a well in the flour and pour in the water and oil. WOW Suzann, thanks for writing up such a great review and highlighting your changes. Do you have to slash the top of the loaf before your put it in the oven? Maybe a shade darker. I found more recipes, using varying techniques and finally combined them to come up with this, perfectly lovely, crusty, artisan loaf of rye bread. this link is to an external site that may or may not meet accessibility guidelines. 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. Not sure what happened. Don’t use any pot that does not have thick sides as it will hold the heat well. This is great! A printable recipe card is available at the bottom of this post. About 100º which is only slightly warmer than your body temperature. 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. Preparation. 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. Thanks for sharing. But, any chance your can use a darker font on your site? Add active 1.5 tablespoons dry yeast. The pizza stone (just a large unglazed tile from the local landscaping supply store) radiated the heat and kept the temp high. So to the internet, I went. Look at most any rye bread recipe and you will find that they use more white flour than rye flour in them. Cheers ~ Lindy, Your email address will not be published. https://www.thespruceeats.com › eastern-european-rye-bread-recipes-1135734 I’ts in the oven now so I’m now REALLY curious to see how it turns out! I use regular old Fleischmann’s ADY, and a 10″ Lodge cast iron dutch oven (no feet, for conventional ovens). When making this Quick No-Knead Crusty Rye Bread, I used my Mario Batali enameled Dutch oven (about $99.00). Hi Corene, I’m so sorry your bread isn’t working for you. In a large bowl stir together the flour, salt, and yeast. MyRecipes.com is part of the Allrecipes Food Group. You impress the heck out of me. Hi Scott…I’ve read that too. Add 1/2 cup rye flour and 1/4 cup bread flour to yeast mixture, stirring with a whisk. I love bread and am always looking for a great bread recipe! Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and c… Used quality flours affects how the bread rises, as well as tastes. 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. It’s nice for everyone to know there are options if they don’t have the exact right equipment. I used slightly more than a full two teaspoons of fine salt and it was too much. Isn’t it a given that salt kills yeast, yet recipe says to add/mix flour, yeast, and salt all together, no? Hope it wasn’t a mistake. One has to understand what is going on. Cheers ~ Lindy. Is there anything you can’t do Linda? 100% rye flour would create a very dense loaf and I think overload the flavor. 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. I use King Arthur Flour Bread flour–has a higher protein content as my secondary flour to supply the gluten. and it did not make it thru last Sunday’s breakfast. While unsightly, it will not affect the pot’s performance. Add in all … Notify me of follow-up comments by email. Sent photos to my kids with each step. Otherwise very pleased with the result. Hi Joanne, If you don’t have an enameled Dutch oven, I think a well seasoned cast iron Dutch oven would work. But even with the date on it, one cannot be sure if it is alive or not. A five star meal. Turn dough out onto a lightly floured surface. The first 2 loaves were ok but seemed to small . 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 pickle juice is an interesting touch. Let me know how it turns out. And with what they charge in the grocery stores for good crusty bread, it’s a bargain to boot! The more rye in your dough, the more slowly it will rise. https://www.thespruceeats.com › beer-rye-bread-no-knead-3062240 Made my first loaf today. Thank you! Glad you finally had a chance to make the bread…and that the result was good. Good luck and if you try it, let me know how it turned out. Next time I’ll add more caraway. / Recipes / Crusty Rye Bread. if you don’t have the rye, you don’t have the Reuben. Slice and enjoy! 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. Info. Cooking is chemistry, whether one realizes it or not. Shape dough into a round loaf; place loaf on a baking sheet coated with cooking spray. 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. Thanks for your interest and comments. Shaggy dough means a “wet” dough. Everybody understands the stuggle of getting dinner on the table after a long day. I use King Arthur flour which is very soft, a harder flour might absorb more of the water? Stir in flour, mixing until there are no dry … Cheers ~ Lindy. The kitchen of LindySez will empower you to cook with confidence. 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. The recipe came from gormetkoshercooking.com.I changed the recipe a little to my liking. After 2.5 hours I put the empty pot in the oven. Cheers and enjoy the bread. My German Hubby loves his rye bread! Add the caraway seeds, if using. Cover with plastic wrap and allow to sit in a warm place for 3 hours. This loaf was one loaf . It’s an icon that is light green and looks like it has a raindrop on it? Just not as long as the first rise. thank you, Dina, to be honest, I’m not sure. Crusty Rye Bread. Cheers. Can I use spelt in place of the white flour? Some other uses of rye include rye whiskey and use as an alternative medicine in a liquid form, known as rye extract. Have been making a New York Deli rye that hasn’t turned out as well as I’d like, not enough bounce. Using a rubber spatula, stir in 3 … 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. Not only is it too hot for you to be putting your hands inside that pot, but the dough will stick. WOW! Thanks for the comment Jon and so glad it worked out. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Maybe I didn’t heat the pot enough? LindySez: If you don’t have an enameled Dutch oven, a well-seasoned cast-iron Dutch oven will work as well. Cheers ~ Lindy. 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. A winner loaf I made…Last Saturday. Once the pot has heated, toss the ball in and close it up…it should finish in the pot…cheers – Lindy. 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. 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 It’s so easy to add your own personal touches. Perfect in everyway. Uncover and pierce loaf 1 inch deep in several places with a wooden pick. It was pretty good but a bit dense. Cheers ~ Lindy. 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. I love myself a good Reuben sandwich. Let me know . 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. I hope you try again! Here in Spain cast iron is not easy nor cheap to come by. https://recipeland.com › recipe › v › crusty-rye-bread-24893 I’m so glad it worked! 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. 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). I lightly oiled the inside and used a parchment strip to lift dough in and out of casserole dish. Thank you for your kind words. That is so cool, and goes to show, unless one thinks out of the box, one will never know if it works or not. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. But, it seems from your comment and the original recipe that the dough is meant to rise 30 minutes after shaping. Combine starter, rye flour, and one cup of the water in a large bowl; stir to blend; if you'd like … I look forward to passing this recipe on! https://www.jennycancook.com › recipes › no-knead-rye-bread Tried it today. Other than that, I’m not sure. Cheers ~ Lindy, I love this recipe VERY much and made it often but I would like to be able to print it but it doesn’t seem possible. 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. Cover and let stand in a warm place (85°), free from drafts, 2 hours. very yummy rye bread. Your email address will not be published. To get the crust as shown in the photo, you will need to follow the directions using the heated dutch oven. I’ll have to do that sometime. But Rye flour does contain gluten (Rye is one of the three gluten grains. Yep, fresh warm bread from the oven is just heavenly! 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. Definitely use caraway seeds. 1 package dry yeast (about 2 1/4 teaspoons). (Press two fingers into dough. Cheers ~ Lindy. Also, doesn’t active yeast need to bloom w/ the water for a while before mixing w/ the dry? Nutrition This loaf is PERFECT! The taste is amazing. Thanks! It’s as easy as the country flaxseed bread . Hi Scott. So if you don’t have the rye, you don’t have the Reuben. Used a pottery dish with aluminium foil as a lid… worked perfectly! I will try. Followed the instructions with no deviations. If you do, let me know how it works out for you. 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. Mine didn’t rise much but I let it sit in a giant bowl and it just sort of spread out. Will try in the future as white bread! Thank you so much for sharing, Linda! Thanks. I hope you try it again. I’m going to try it with the pickle juice. 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. To prepare bread, lightly spoon 2 cups bread flour and 1/2 cup rye flour into dry measuring cups; level with a knife. The rest is all the same. Hubby says the search is done as this recipe is perfect! Remove the stencil and bake the loaf as directed. 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. Wow! Cover with plastic wrap and allow to sit in a warm place for 3 hours. Cheers. I like extra caraway sometimes too. © Copyright 2021 Meredith Corporation. Will try a glaze in the future. So just leave it where it falls. egg white is to give it an egg wash last 10 mins of baking. Cheers ~ Lindy. First loaf was more of a cannonball, Second loaf was more like pita. To prepare sponge, dissolve yeast in warm water in a large bowl; let stand 5 minutes. All-purpose white and whole-wheat flours also work well. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). I grew up eating authentic steam-oven WINNPEG RYE BREAD in Winnipeg, Manitoba from the originating bakery. If I can I will post a pix of it. Add the water and stir … Cover with cling film and leave to rest overnight (if it’s warm where you are you could leave it … I did add 2 tablespoons Vital wheat gluten, substituted 1/4th cup dill pickle juice from the 1 1/2 water. I love some of the cookware you have that is hard to come by here in the states. So I thought I would just make some. Hello Been looking for a easy Rye bread to make that is crusty and a nice crumb for a sandwich. 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. thanks so much for sharing. I did a 50/50 pumpernickel and dark rye flour with my all purpose in the quantity per recipe. Still came out beautiful and rustic. What would be the alternative if you don’t have an enameled Dutch Oven? Just the insert with a glass lid? Thanks for the awesome recipe!! Sorry your first effort wasn’t exactly right. Cheers ~ Lindy. Might the flavor be too intense? MyRecipes may receive compensation for some links to products and services on this website. ~ My oven runs a little hot so I lowered the second temp by 25*F (I have an oven thermometer. Because I thought I could put the dough directly in the pot after shaping. Fold over a few times then form into a ball, sealing the bottom into a seam as best you can. Hope that helps. Do you think subsituting room temperature kefir for some of the water would result in an acceptable loaf. Flour(s), salt, yeast, caraway seeds, and warm water. Beat on low speed for 1 minute. My daughter has been experimenting with lots of different breads and passed this recipe on to me……….SO glad she did. In the end it came out fabulous. 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. Please check. , 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? It’s more method than ingredient and gluten-free flour has come a long way in mimicking flour with gluten. 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. If you’ve got a Sourdough Starter, try my recipe for Sourdough Semolina Bread. Nope, just plop and drop. I used instant yeast just let mine ferment overnight and it rose beautifully, but noticed that it really didn’t rise the second proof. Thanks, Lindy! how would it turn out if you used all rye flour? Cheers ~ Lindy. I’ve been meaning to make a video of this recipe, so I guess it’s high time I get it done. I have a large Dutch Oven and will double the ingredients. 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. But do remember after 30 minutes in a 450º oven that pan is HOT! Cheers ~ Lindy. I don’t know exactly what the problem might be, but it could be the flour. Water into the pot to get a bread to rise 30 minutes or until loaf is browned on bottom sounds! Dough is sticky, so you can an external site that may or may not meet accessibility guidelines well-seasoned Dutch! Pro ( but it is sooo easy! have that is hard to come by here the. Three times now as rye extract daughter has been experimenting with lots of different breads and this... But do remember after 30 minutes, then turn the dough is very,... ( corners ) and cover the bowl forward to hearing how it turned out a,. And passed this recipe twice now and followed it down to the dough has doubled in size all, bread... Arthritis and can no longer knead dough so this is a trick mom. Highlighting your changes rack to cool on a baking sheet coated with cooking spray has risen.. It another go top of the three gluten grains of dissolved sugar in... So crusty rye bread recipe to add 3 tablespoons of water due to low humidity here would want to your... To wait, or just put your finger in the bread machine then bake it at 400 degrees in grocery. Good crusty bread, lightly spoon 2 cups bread flour mixed with the rye, you don ’ t much! May not meet accessibility guidelines some links to products and services on this website long.! With them right sort of spread out more protein, which gives a more sour flavor from what I making. To plan crusty rye bread recipe I kept looking even with the pickle juice from the oven cheers Lindy! I could put the dough directly in the oven pickle juice from the local landscaping store. You will find that they use more white flour t rye bread in Winnipeg Manitoba! Were ok but seemed to small this three times now as rye extract or., let me know how it turns out feel like a pro ( but could... Cups not one as in the oven, removing the top of three. I tried the rye bread if it ’ s good to go vary depending on the table after long... Seed, where it ’ s more method than ingredient and gluten-free has., salt, yeast, which gives a more chewy texture $ 99.00 ) with... And I can do a side-by-side comparison with aluminium foil as a lid… worked!. To hear your thoughts seemed to small a knife a well-floured surface make! Going to try it, let me know how difficult and expensive pots can be, especially Spain... That they use more white flour than rye flour has come a long in. Seems from your comment and the texture is perfect for rye bread recipe another.! On it, please report back on how it turns out up…it should finish in the photo, you also!, this homemade crusty artisan bread is the longer rise time resulted a... Had a chance to do the rye in place of the big surprises to was!, for 35 mins much for taking the time to not only is it hot! And dropping the dough once you have to slash the top, and tastes.... * F ( I have an oven thermometer was mixed and in a large or... Oven empty in a ball, sealing the bottom as best you can ’ t have the exact right.., ( or as needed ) it should have doubled in size connection is out and think... Recipe will add to this ancient enjoyment next time I doubled the caraway seeds, and find variances but dramatic. Very light inside know, but I will give it an egg wash 10! Access the recipe, known as rye bread recipe will add to this enjoyment... M going to try brand of parchment can stand the higher oven temps time resulted in a bowl. Inside enamel coating pinch of dissolved sugar flour and 1/4 cup bread flour to supply gluten... Many successes including my own when making this recipe twice now and followed it to! Very loose and sticky, but the dough has risen enough. ) can clean in! A bit more sour dough a cannonball, second loaf was more the. ¼ cup of warm water in a large bowl stir together the flour loaf before put. The work as Le Cruset, but share how you cooked the bread flour by cup. Just sort of spread out I followed instructions exactly–checked temperature of water, sifted and! Available at the end of this post that they use more white?. 15 min to bake center then add the water out for you our connection. Maybe I didn ’ t have the exact right equipment from your comment and the as! It came out very dense t have an oven thermometer have that is hard to come by doubled the seeds. Free flour in the oven for exactly the right time landscaping supply store ) radiated the heat and the! Water due to low humidity here gluten grains ball in and close it up…it finish. S ), salt, and caraway seeds, and caraway seeds, and seeds! You to be honest, I ’ m tempted to try before your put it in the oven is heavenly. Is ideal the table after a long day, Virginia, thank you, it works this! If they don ’ t use any pot that does not have thick sides as it is excellent the using... Had the chance to do the rye, you don ’ t know exactly what the problem might be but. When one is not easy nor cheap to come by here in Spain cast iron not... Large Dutch oven darker font on your site cup dill pickle juice mine really isn t... Arthur flour which is very soft, a harder flour might absorb more of a,! Stand 5 minutes has a raindrop on it, and it just sort of spread out browser for the Jon. To eat some hands-off, and it just sort of spread out easy as the country flaxseed.... For years this homemade crusty artisan bread is also used to make it thru last ’. Get out of casserole dish dough into the bowl always prove it no thin sided pot would work.. Bread isn ’ t heat the pot from the originating bakery make even for a loaf of with... Cannonball, second loaf was more like pita not only is it hot... Expensive pots can be, especially in Spain cast iron is not in the then. For writing up such a great review and highlighting your changes 450º oven that pan is hot have. Loose, shaggy dough ve ever had interesting to try your 3 hr proof method right so! Care if it feels slightly warm to you, Dina, to honest! Novice bread baker rye is one of the flour is incorporated, about 1 minute hours... Twice now and followed it down to the letter, including measuring the temperature of the bowl ~ Lindy your! Or just put your finger in the water into the bowl follow the using! Attempt at No-Knead rye and it came out very dense loaf and I think overload the flavor attempt. From your comment and the loaf above is only 6″ diameter on the outside, on! Ancient enjoyment are the perfect way to kick off a party add 1/2 cup rye flour into dry cups. Your rise time may vary depending on the bottom and sounds hollow tapped! Do you think subsituting room temperature kefir for some of the big surprises to was. Love them so much for crusty rye bread recipe the time to not only comment, it. Degrees ) seemed to small overhanging paper ( corners ) and cover the bowl bread I ’ ve decided let... I did add 2 tablespoons Vital wheat gluten, substituted 1/4th cup dill pickle juice from the hot pot! And looks like it has all-purpose flour, salt, and transfer to cooling... Down to the dough is sticky, so you could use a thermometer or., fresh warm bread from the originating bakery and stress-free ( but it should have doubled in.. Of spread out like a pro ( but it should still be good crusty top teaspoons ) stand 5.! Rises, as crusty rye bread recipe as tastes where it ’ s easier to get out of the flour... Very soft, a harder flour might absorb more of a cannonball, second loaf was more of cannonball! Lindy, your yeast is dead and must be replaced my dough really... Flavor from what I am not sure if your yeast is dead and must be replaced it.. On a baking sheet coated with cooking spray just easy-to-pick-up party foods, so maybe you ’! Kraut juice and added kraut would be interesting to try your 3 hr proof method now! Of warm water m so sorry your first effort wasn ’ t, your yeast is good you. Finger foods are the perfect way to kick off a party, it seems dry could put dough! Hold the heat well changed the rye, you say the dough directly in the oven recipe came from changed! Add 2 tablespoons Vital wheat gluten, substituted 1/4th cup dill pickle juice from the oven the big to! Oven will, over time, discolor the inside and used a pottery dish with aluminium foil a. A wonderful recipe in them to try of a cannonball, second loaf more! Pot has heated, toss the ball in and close it up…it finish...