I get excited when the bread loaf comes out of the oven comes as expected. I am crazy bread lover, and I get upset when my sourdough doesn’t want to work, means it is slow. Last week I borrowed a book from library, and wanted to try few bread from it, finally I tried this No knead rye - whole wheat bread.
My family is crazy about rye bread, and kids love them. I tried this bread inspired from Jim Lahey’s My Bread: The Revolutionary No-Work, No-Knead Method. For the rye bread recipe he used only rye flour and bread flour; however I modified the recipe by including the whole wheat flour. Also he baked the final bread in a pot. I skipped that part and shaped and scored. I am still an infant learner in scoring the bread. Also I learned from my friends in Artisan bread groups, that when you dust the bread with rice flour, it won’t stick. It works as sand just glide through it. Yes they are absolutely correct, bread didn’t stick to the cloth in banneton (proofing basket).
Day before baking in the evening I made the dough with rye flour, bread flour and whole wheat, salt and yeast. For 3 cups of flour you need only ½ teaspoon of yeast. Add everything with water and form soft sticky dough. You don’t knead anything, just mix and forget about it until next morning. Keep everything at room temperature. Next morning, when you are ready for baking, shape the dough and proof it for about 2 hours.
During the end of second proof, preheat the oven at 475⁰F/250⁰C with pizza stone inside, if you want you use pot or skillet then put that and preheat. When you are ready for baking, score the bread. And using a pizza peel transfer the bread to oven. Immediately reduce the temperature to 450F/232C and bake the bread with steam (keep a roasting pan in the bottom of oven and add hot water, this will create steam) for 30 minutes or until when you tap the bread at the bottom it sounds hollow or bread registers an internal temperature of 200⁰F/94⁰C. Let the bread cool completely and cut. It has nice chewy crust and soft interior.
Enjoy with little nutella or jam they are really delicious, you can also make best sandwich with it, give it try, very easy to make.
Delicious rye bread with wholewheat and bread flour, great sandwich bread.
Ingredients
- 150 g/1 cup bread flour
- 150g/1 cup (little less than) whole wheat flour
- 100g/3/4 cup rye flour
- 8g/ 1 ¼ teaspoon salt
- 2g/1/2 teaspoon instant yeast
- 300g /1 ⅓ cups water( 55 to 65F)
- Rice flour for dusting
Instructions
- In a medium bowl, stir together the flours, salt, and yeast. Add the water
- and, using a wooden spoon or your hand, mix until you have wet, sticky dough, about 30 seconds.
- Cover the bowl with plastic wrap and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 12 to 18 hours. (Note: When the weather is very cold a longer period may be necessary for the dough to double in size and for the bubbles to appear—as much as 24 hours).
- When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece.
- Generously dust work space with flour. Fold the ends of the dough to form a batard,
- transfer to banneton make sure to line cover with rice flour with seem side up and place it in a warm, draft-free spot to rise for 1 to 2 hours.
- The dough is ready when it is almost doubled. (If you gently poke it with your finger, it should hold the impression; if it springs back; let it rise for another 15 minutes.)
- Half an hour before the end of the second rise, preheat the oven to 475F, with a rack in the lower third of the oven, and place a pizza stone in center of the rack. When you are ready to bake, transfer the proofed dough to pizza peel and score.
- Then carefully transfer bread into the pizza stone in the oven.
- Immediately reduce the temperature to 450F/232C and bake the bread with steam (keep a roasting pan in the bottom of oven and add hot water, this will create steam) for 30 minutes or until when you tap the bread at the bottom it sounds hollow or bread registers an internal temperature of 200F/94C.
- Note: The bread is best if eaten within 2 or 3 days of baking, and kept at room temperature, wrapped in wax or butcher paper, or in a paper bag (i.e. not plastic, which toughens bread and makes it rubbery).
Notes
This recipe is adapted fromhere
Copyright ©2014 Zesty South Indian Kitchen by Swathi(Ambujom Saraswathy) All Rights Reserved.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
vanita says
Hi Swati, these breads look perfect. This reminds me of thebread that I have to bake. Will bake it soon. - Vanita
sudha says
Awesome & perfectly made bread...................
Winnie says
AWESOME !!!
I've been making no-knee bread for quite some time now, but never with rye
Your bread looks fantastic
Pinning
techie2mom says
it looks perfect!!
Jeena says
Oh bread baking is an art. Much to learn. Great work.
pam (Sidewalk Shoes) says
What a beautiful loaf of bread. I'm going to have to try the no knead method!
sebeena says
Looks delicious . love it
sebeena says
Lovely bread Swathi
madhavicyberkitchen says
Quite a lot of effort and research into it, but the bread looks like its worth all that.
A must try recipe.Thanks for sharing.
Gloria says
looks so professional...your too good at breads...I have bookmarked this..hope to try it soon
Nalini Somayaji says
Lovely recipe of rye whole wheat bread...loving the idea of replacing the flour......well explained recipe Swathi
Poornima says
Perfectly baked bread. I have tried sour dough no-knead method but this one seems to have lesser ingredients. You are very educative Swathi and am your new fan 😀
traditionallymodernfood says
Wow baking bread is a skill.. Lot to learn from you Swathi
Bhawya says
Nicely done it swathi.. looks so appealing to eyes.
Deepa says
This is a lovely looking bread that I have seen for a long time. Excellent preparation.
Deepa