The recipe is right on the box, but when you cook a recipe with passion, you elevate even a box recipe - chef Jacques from 32 Yolks
here. After trying this recipe out, (see my slow rise pita bread if interested) I am convinced that a naturally ripened bread dough yields a better tasting bread than a 'on a yeast boost' and artificially prepared dough to get the bread into the oven quickly. Simply put, I love the slow rise bread and the fact that there is no kneading involved was a nice bonus on top :-). Slow rise dough also gives the bread a crusty outer later with a wonderful texture on the inside. If you are still not convinced, think one single vessel to wash when this is all done and absolutely no messy counter top to clean up, ah I can see you rushing to your kitchen right this moment to bake a delicious no-knead bread :-), wait, you haven't read my recipe yet.. you are almost there if you have come this far (psst, feel free to skip the next paragraph as it is mainly collected facts about health benefits of rye, the main source being guru google which you can do on your own and at your own convenience :-))
What do you need to make rye bread?
1 cup rye flour + a tbsp for shaping
2 cups bread flour
2 cups bread flour
1 tbsp sugar
1 tbsp salt
1/4 tsp instant yeast (bread machine yeast)
2 Tbsp caraway seeds (I didn't have, replaced it with fennel seeds)
1 Tbsp olive oil
12-13 Oz water
1 packed cup chopped fresh dill
- Take a wide bowl (make sure it has space to let the dough rise).
- Add the dry flours, sugar, salt and yeast into the bowl.
- With a spoon or back of a ladle (I used a colorful wooden chop stick that I have not yet used for noodles :-)) and mix all the ingredients well so they are uniformly incorporated.
- Add the seeds if you are using at this time and mix them in.
- Add the olive oil and start with 11oz of water. Stirring the contents with your spoon, bring them together and add the remaining water slowly to make a slightly wet and loose dough. The amount of water depends on the variety of flour and also the accuracy of your scoop and shake :-)
- With the weather being cold, I left the mixed dough outside on the counter top for close to 35hours before taking it for the 2nd rise.
- Cover and let it rest for atleast 18-20hours but upto 40hours.
- This dough will not double in size but looks stringy and elastic when you take it out after the rising period.
- Spread a tbsp of flour on a working surface, turn the dough on to it, add the finely chopped dill leaves if using and fold the dough a couple of times to incorporate the leaves homogeneously.
- Shape the dough to suit your baking pan.
- Take a second similar shaped pan, put a parchment paper on it and lightly grease it with a spray cooking oil. Set the dough on it, cover with a cling wrap and let it rest for another 45mins to an hour.
- Preheat oven to 450F along with the baking pan you will bake the bread in.
- Once the second rise has taken about an hour, open the oven and get the heated baking pan outside (USE GLOVES AND BE CAREFUL HANDLING HOT UTENSILS PLEASE).
- Lift the parchment paper along with the shaped bread, drop it into the hot baking pan, score it a couple of places to open it up while backing.
- Cover it with the lid and return it quickly to the oven.
- Bake the bread for 25mins with the lid on.
- Remove the lid and let it bake for 2-3 mins to get a golden crust.
- Take the bread out and let it cool slightly on a wire rack before slicing. Enjoy the warm, crusty slices or let it cool completely and turn them into a sandwich of choice.
- Rye bread bakes at a high temperature of 450F, choose a baking pan that can withstand the preheating and the baking periods.
- The shape of the pan is only a personal preference.
- I used my dutch oven to bake the bread which took most (little more than 3/4 of the dough) to make a big one and used a smaller clay container to bake a tiny bread :-). It was just cuteness that I couldn't resist.
- Use a pan that has a lid so the moisture is captured inside while baking.
- Don't be afraid to play around with the proportion of rye and bread flour until you reach your preference for taste and texture of the bread.
- Replace half the quantity of water with room temperature milk to make the bread softer.
- If you are in a hot climate, leave the dough outside for about 30mins once you mix it in, cover and refrigerate for anywhere between 24-48 hours before starting to bake.
- It is important to completely mix the dry ingredients first before starting to add oil and water. There is no kneading and hence yeast doesn't spread evenly if you do not mix the dry ingredients well.
- It is important to pre heat the baking pan before transferring the shaped dough into it.
- Alternatives to caraway seeds - fennel/saunf seeds, shahi jeera/black cumin, crushed cumin, ajwain seeds or kalonji/nigella seeds.
- I like to lightly dry roast the seeds if using, cool and crush them before adding to the flour to get a more pronounced aroma of the herbs.
- I have made the bread with a 1/2 cup of sauteed onions added along with fresh dill as well and the crunch from onions makes this bread so much more delicious.