ALMOST NO-KNEAD RYE BREAD
GREAT BREAD and it's so simple to make . . . just takes some advance planning. Note that the time to prepare includes rising/fermenting time. The only special equipment needed is a large covered pot to bake the bread in. I've tried several methods to bake; both cast-iron and cast-aluminum 4 qt. dutch ovens as well as used my Romertopf Clay Baker and the results were magnificent. Another great Cook's Illustrated recipe!
Provided by Galley Wench
Categories Yeast Breads
Time 18h10m
Yield 1 round-loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together flours, caraway, yeast, and salt in large bowl.
- To flour mixture add water, beer, and vinegar.
- Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. (The dough will be very wet.).
- Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
- Line inside of 10 inch skillet with a 12- by 18-inch sheet of parchment paper.
- Spray paper with nonstick cooking spray.
- Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle.
- Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
- Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours. (I've also delayed the rising by placing dough in the refrigerator for up to 12 hours.).
- About 30 minutes before baking, adjust oven rack to lowest position, place a large heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees.
- Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
- Carefully remove pot from oven and remove lid.
- Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
- Cover pot and place in oven.
- Reduce oven temperature to 425 degrees and bake covered for approximately 30 minutes.
- Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer.
- Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
Nutrition Facts : Calories 114.5, Fat 0.5, SaturatedFat 0.1, Sodium 293.4, Carbohydrate 22, Fiber 2.1, Sugar 0.2, Protein 3.3
COOK'S ILLUSTRATED ALMOST NO KNEAD BREAD
If you're familiar with the "traditional" no knead recipe, I think you will find the results of this significantly different. This crust has a nice crunch to it but is much thinner and easier to chew and the interior crumb is tighter (smaller holes) and softer.
Provided by Eric Rusch
Categories Recipes
Yield 1 Loaf
Number Of Ingredients 16
Steps:
- Follow directions in videos.
- Baking Instructions: For both these recipes, preheat your oven with Dutch oven or Cloche inside to 500 degrees. Reduce temperature to 425 when the bread dough goes in and bake covered for 30 minutes. Then remove cover and bake an additional 15 minutes or until the internal bread temperature reaches about 200 degrees.
TOTALLY RYE BREAD
This flavorful rye bread is heavier than most rye breads because it has no wheat flour. It also takes some time but its worth the wait!
Provided by Andi
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h20m
Yield 40
Number Of Ingredients 7
Steps:
- Heat the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
- In a small mixing bowl, dissolve yeast in the lukewarm milk. Let sit until creamy, about 10 minutes.
- Pour the yeast mixture into a large mixing bowl. Mix in the molasses, egg, 4 cups of the rye flour, salt, and caraway seeds. Cover with a damp towel, and let rise for 45 minutes.
- Stir in the remaining rye flour, 1/2 cup at a time, until the mixture forms a soft dough; stir well after each addition. (You may not need to add all of the rye flour.)Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and put in a warm place to rise until doubled in volume, about 1 hour.
- Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth, and let rise until doubled in volume, about 40 minutes.
- Bake in a preheated 350 degrees F (175 degrees C) oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Nutrition Facts : Calories 82.6 calories, Carbohydrate 16.9 g, Cholesterol 5.6 mg, Fat 0.7 g, Fiber 3 g, Protein 2.3 g, SaturatedFat 0.2 g, Sodium 182.1 mg, Sugar 1.3 g
ALMOST NO-KNEAD BREAD
Recipe paraphrased from a recipe in Cooks Illustrated 1/2008 This recipe comes out best made in an enameled cast-iron dutch oven with a lid that fits tightly. It can also be made in a regular cast-iron dutch oven or a heavy stockpot. Use a mild flavored beer like Budweiser or a mild flavor non-alcoholic beer. The bread is best the day it's baked. It can be wrapped in foil and stored in a cool dry place for 2-days. This recipe makes one large, round loaf of bread
Provided by evegpt
Categories Breads
Time 2h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together flour, yeast and salt. Now add the water, beer and vinegar. Fold batter using a rubber spatula. Scrape the dry ingredients from the bowl bottom and continue folding until a ragged ball of dough forms. Cover bowl with some plastic wrap. Allow to sit at room temperature for 8 to 18 hours.
- In a 10-inch skillet, place a 12 x 18 inch piece of parchment paper. Spray parchment paper with nonstick cooking spray. Take the bowl of dough and turn out onto a lightly floured work surface. Knead dough 10 to 15 times. Pull edges of dough from edges into the center to form a ball of dough. Place the dough with the seam side down, into the parchment lined skillet. Spray dough with nonstick cooking spray. Cover the dough loosely with a piece of plastic wrap. Allow to rise at room temperature until the dough is doubled in size, about 2-hours. The dough should not easily spring back when poked.
- Place a 6 to 8 quart, heavy bottom, Dutch oven with lid, on lowest oven rack. Preheat the oven at 500°F for 1/2 hour. Lightly dust top of dough with flour and then make single 6-inch long, 1/2 inch deep cut on the top of the dough with a sharp knife or razor blade. Take preheated Dutch oven from from the 500°F oven and remove lid. Using edges of parchment paper, pick up dough from frying pan and place into Dutch oven. Allow extra parchment paper to hang out of Dutch oven and cover dough with lid. Return covered Dutch oven to oven and turn temperature down to 425°F Bake bread covered for 30-minutes. Remove lid and continue baking until bread is deep brown and an instant read thermometer, inserted in loaf center, reads 210°F This may take 20 to 30 minutes after removing cover. When done, remove bread from Dutch oven and cool on wire rack for 2 hours, until bread reaches room temperature.
Nutrition Facts : Calories 140.9, Fat 0.4, SaturatedFat 0.1, Sodium 350.4, Carbohydrate 29, Fiber 1, Sugar 0.1, Protein 4
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