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.
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.