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No Knead Rye Bread

No Knead Rye Bread
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If you’re eager to fill your home with the delightful aroma of freshly baked bread, this No Knead Rye Bread recipe is your answer. With minimal effort and no kneading required, you can enjoy a loaf that’s both comforting and flavorful. The unique combination of rye flour and caraway seeds gives this bread an earthy and aromatic profile, making it perfect for any occasion. Whether served warm with butter, alongside hearty soups, or used for sandwiches, this versatile bread will quickly become a staple in your kitchen. Enjoy the simplicity of baking with this easy-to-follow recipe that yields a deliciously crusty and soft loaf.

Ingredients

Scale
  • 2 ¼ cups bread flour
  • 1 cup dark rye flour
  • 1 tbsp caraway seeds
  • 1 ½ tsp kosher salt
  • 1 tsp active dry yeast
  • 1 ½ cups warm water (between 105°F and 115°F)
  • 1 tbsp molasses

Instructions

  1. In a mixing bowl, combine bread flour, rye flour, caraway seeds, salt, and yeast. Mix well.
  2. In a separate bowl, dissolve molasses in warm water. Pour into dry ingredients and stir until combined; the dough will be sticky.
  3. Cover the bowl with cling film and a tea towel, then let it rise in a warm place for at least 8 hours or overnight.
  4. On a floured surface, scrape out the dough and shape it into a rough ball. Place it on parchment paper inside a mixing bowl, brush with oil, cover with a towel, and let it rise for another hour.
  5. Preheat your oven to 450°F with a Dutch oven inside.
  6. Carefully lift the dough into the hot pot using parchment paper as handles, score the top with a knife, cover it with the lid, and bake for about 30 minutes. Remove the lid and bake for an additional 10-15 minutes until golden brown.
  7. Transfer the loaf to a cooling rack before slicing.

Nutrition

Find it online: https://isabellacooks.com/no-knead-rye-bread/