crusty rye bread recipe
Cheers ~ Lindy. Use extreme caution when removing the pot from the oven, removing the top, AND dropping the dough into the pot. Thanks for the comment Jon and so glad it worked out. if you don’t have the rye, you don’t have the Reuben. This loaf is PERFECT! I made it a several times, and find variances but nothing dramatic. Glad it worked! Hubby says the search is done as this recipe is perfect! I’m very curious to find out. Next time I’ll add more caraway. Please check. Not sure what happened. Rye flour has NO gluten to make it rise. Wow, kraut juice and added kraut would be interesting to try. Thanks, Lindy! I followed ingredient list. 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 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). Form dough into a ball, place dough into an oiled bowl, and turn dough around several times … Fortunately, I have the time for that. Cheers ~ Lindy. Will try in the future as white bread! I found more recipes, using varying techniques and finally combined them to come up with this, perfectly lovely, crusty, artisan loaf of rye bread. I just trim off any overhanging paper (corners) and cover the bowl. If you love this recipe … Hope it wasn’t a mistake. 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.) Cheers ~ Lindy. , 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? LindySez: Heating your enameled Dutch oven empty in a hot oven will, over time, discolor the inside enamel coating. Made rye bread, everybody loved it. I like to use jarred yeast, which I keep in the refrigerator. I love myself a good Reuben sandwich. 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. Again, sorry. this link is to an external site that may or may not meet accessibility guidelines. Thanks for writing. It’s more method than ingredient and gluten-free flour has come a long way in mimicking flour with gluten. I think that with the dough being a little more ‘wet’ to start and the hot environment from the hot heavy pot, which probably creates steam, it works the same. Please check back. I am not sure what I am doing wrong. 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 the awesome recipe!! 2. The kitchen of LindySez will empower you to cook with confidence. Cover with plastic wrap and allow to sit in a warm place for 3 hours. If you do, let me know how it works out for you. I’ve been meaning to make a video of this recipe, so I guess it’s high time I get it done. 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, it seems from your comment and the original recipe that the dough is meant to rise 30 minutes after shaping. Hope that helps. First loaf was more of a cannonball, Second loaf was more like pita. This rye bread recipe will add to this ancient enjoyment. Can you use Gluten Free Flour in this recipe? So I thought I would just make some. After 2.5 hours I put the empty pot in the oven. The pizza stone (just a large unglazed tile from the local landscaping supply store) radiated the heat and kept the temp high. Make a well in the center then add the water into the well. Thanks for sharing. Add the caraway seeds, if using. MyRecipes.com is part of the Allrecipes Food Group. Bulk ferment: Now you will knead the salt that is sitting on top, into the dough for about 1 … cooking time includes rise time. Once the pot has heated, toss the ball in and close it up…it should finish in the pot…cheers – Lindy. egg white is to give it an egg wash last 10 mins of baking. Can you let the dough rise for 12 or more hours? So glad you stopped by Nicole. very yummy rye bread. Hi Mary Lou, thanks for writing. Cheers ~ Lindy. I will try. Cheers ~ Lindy. We love, love, love this bread. It’s an icon that is light green and looks like it has a raindrop on it? In a large bowl stir together the flour, salt and yeast. I’ll have to do that sometime. I lightly oiled the inside and used a parchment strip to lift dough in and out of casserole dish. Made this today. Whatever you do, don’t use too much salt. Plan on giving this a try this weekend. So glad it turned out well for you. 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. 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. Finally had the chance to do the rye bread and everyone enjoyed the result. Thanks! if you don’t have the rye, you don’t have the Reuben. Have been making a New York Deli rye that hasn’t turned out as well as I’d like, not enough bounce. You impress the heck out of me. But Rye flour does contain gluten (Rye is one of the three gluten grains. Just not as long as the first rise. 1. Didn’t rise much in the oven, and it took an extra 15 min to bake. Used a pottery dish with aluminium foil as a lid… worked perfectly! 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. Add 1/2 cup rye flour and 1/4 cup bread flour to yeast mixture, stirring with a whisk. Is there anything you can’t do Linda? Super crunchy on the outside, soft on the inside. Yes, you were right. It was pretty good but a bit dense. Because I thought I could put the dough directly in the pot after shaping. 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. I cut back on the bread flour by 1/2 cup. Hope you can help. Not sure why you would want to do that either…but if you do do it, please report back on how it turned out. It’s a fairly loose dough. 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). I tried the rye and it came out very dense. Also, doesn’t active yeast need to bloom w/ the water for a while before mixing w/ the dry? Cheers ~ Lindy, Your email address will not be published. https://www.jennycancook.com › recipes › no-knead-rye-bread Beat at low speed until all of the flour is incorporated, about 1 minute. , Virginia, thank you so much for taking the time to not only comment, but share how you cooked the bread. I also changed the rye flout to 1 1/2 cups not one as in the recipe. Start with lukewarm water (100° F). Cheers ~ Lindy. Here in Spain cast iron is not easy nor cheap to come by. Allow the bread to cool on a wire rack. Using a rubber spatula, stir in 3 … Continue to add the remaining water, a little at a time, until you’ve picked all of … How is it possible everyone else got good results? The result was surprisingly light though. 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. I would like to make rye bread in my Dutch oven and have a question. The Best Leftover Corned Beef Recipes - LindySez | Recipes, Tips, Blog, 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 and white, or all white, up to you), 1 1/2 cups warm (about 100 degrees) water, or more as needed, 2 teaspoons or more caraway seeds (optional). What constitutes “shaggy” dough? Cheers Lindy. Let me know if you get the result you want. To be honest, I haven’t tried it for that long, but when I was researching the recipe many did rise for 12 hours. Nice crust and the texture was less chewy which is better with a ‘wetter than usual’ dough. Do you think subsituting room temperature kefir for some of the water would result in an acceptable loaf. OK? Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and c… Then I enjoyed it with an asian salad, topped with kebalsha. 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 Bread flour is softer and has more protein, which gives a more chewy texture. Everything else as per recipe. I am now trying the rye version! Maybe I didn’t heat the pot enough? Do you have to slash the top of the loaf before your put it in the oven? 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. No delis. WOW!! Fascinating! All you have to do is mix the … 100% rye flour would create a very dense loaf and I think overload the flavor. I’ts in the oven now so I’m now REALLY curious to see how it turns out! It needs to be very thick to hold the heat so no thin sided pot would work unfortunately. Did you proof it? Thanks for your interest and comments. 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. Cover with plastic wrap, throw the towel over and let the dough rest on the counter while your “oven” heats up in the oven. Let me know how it turns out! thanks so much for sharing. And one of the big surprises to me was that it never, ever sticks to the oven. Add the salt, rye flour, all-purpose flour, and caraway seeds. That is so cool, and goes to show, unless one thinks out of the box, one will never know if it works or not. Used quality flours affects how the bread rises, as well as tastes. Lightly … ~ Lindy, Unfortunately two fails – one a cannonball the other flat – though the flat one was tasty I don’t know what went wrong. My dough never really rises and the loaves, while tasty, are very very dense. LindySez: If you don’t have an enameled Dutch oven, a well-seasoned cast-iron Dutch oven will work as well. Maybe a shade darker. For thousands of years man has been enjoying bread. 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. The texture is perfect for Rye bread, and the crust was crusty. It is only 6″ diameter on the bottom and just the right size for a loaf of bread. 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 was my first time using rye flour…… I don’t know, but I will give it another go. But do remember after 30 minutes in a 450º oven that pan is HOT! Cooking is chemistry, whether one realizes it or not. That’s the joy of cooking. I grew up eating authentic steam-oven WINNPEG RYE BREAD in Winnipeg, Manitoba from the originating bakery. I’ve even had drops that were more side drops then center drops, and the loaf turned out fine. First thought was the bread machine, but that wasn’t going to give me the crunchy crust I wanted, or the texture. I’ve attempted this recipe twice now and followed it down to the letter, including measuring the temperature of the water. I love bread and am always looking for a great bread recipe! I did a 50/50 pumpernickel and dark rye flour with my all purpose in the quantity per recipe. It’s the best rye bread I’ve ever had. Some other uses of rye include rye whiskey and use as an alternative medicine in a liquid form, known as rye extract. But, if I add more water, it is not “shaggy.” Could you perhaps post a photo of what the dough is suppose to look like before and after it proofs? A printable recipe card is available at the bottom of this post. 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. A winner loaf I made…Last Saturday. Great recipe – This is basically the same recipe I’ve been using for years. Just be sure the brand of parchment can stand the higher oven temps. I think heating the pot properly is a key element to making the dough rise, it’s pretty wet, so I think the “steam” it creates in the pot is what gives it that lift. I did add 2 tablespoons Vital wheat gluten, substituted 1/4th cup dill pickle juice from the 1 1/2 water. 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. 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. That’s just smart shopping. Make it your way. If it sounds hollow, it’s done. 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. Made my first loaf today. Flour(s), salt, yeast, caraway seeds, and warm water. You don’t need kosher salt. Hmmmm…good idea. 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? The dough is very loose and sticky, so maybe you didn’t finish it? To prepare sponge, dissolve yeast in warm water in a large bowl; let stand 5 minutes. After all, my bread doesn’t care if it’s being cooked in a ‘name brand’ pot. I’m going to try it with the pickle juice. is it rye bread or white bread? Perfect in everyway. Cheers ~ Lindy. I used slightly more than a full two teaspoons of fine salt and it was too much. Let me know how it turns out. Cover with cling film and leave to rest overnight (if it’s warm where you are you could leave it … (Stencil an initial on bread, if monogramming.) My preferred flour for this recipe is bread flour mixed with the rye. While I’m not a flour expert, I did a little research and yes, you could use spelt in place of white flour, but you may need to adjust the liquid to flour ratio as spelt absorbs water differently. My German Hubby loves his rye bread! I would assume so. Sometimes our interest connection is out and I can’t access the recipe. While unsightly, it will not affect the pot’s performance. 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. Hi Scott. I think I wasn’t clear, though. Good luck and if you try it, let me know how it turned out. The loaf bounced beautifully and finished up looking like your picture. (Press two fingers into dough. Your email address will not be published. You want it warm, not hot. The recipe came from gormetkoshercooking.com.I changed the recipe a little to my liking. 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. Came out great on my first attempt. Hi Corene, I’m so sorry your bread isn’t working for you. Cheers ~ Lindy. My daughter has been experimenting with lots of different breads and passed this recipe on to me……….SO glad she did. Love this bread! Don’t use any pot that does not have thick sides as it will hold the heat well. I am making my second one as I write and can’t wait to eat some. 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. Your crusty bread recipe looks yummy. I look forward to passing this recipe on! Even if you’ve never made homemade bread or worked with yeast before, this homemade crusty artisan bread is for you. Sorry your first effort wasn’t exactly right. Turn dough out onto a lightly floured surface. 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. And will double the ingredients the empty pot in the states ’ ve never made homemade bread or with. Two and bake the loaf above is only slightly warmer than your body temperature for Sourdough Semolina.. My daughter has been experimenting with lots of flour on your site the big to. 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