DELI-STYLE RYE - NO KNEADING KNEADED!
This is an amazingly easy and delicious rye bread for those of us who either don't have a bread machine or who downright fear bread making. (Both, in my case) But "Artisan Bread in Five Minutes a Day" changed all that for me. The 5 minutes refers to active effort. Mix the ingredients into a container all at once, then let it sit for 2 hours. Make immediately or store in the fridge, using it over the next couple of weeks. This recipe makes four 1-pound loaves and is great on the first day, but even better on subsequent days. Along with the caraway seeds, which give this bread its classic flavor, what sets this rye apart from other rustic loaves is that there is no flour on the top crust; instead it's glazed with a cornstarch wash, which serves the triple function of anchoring the caraway seeds, allowing the slashing knife to pass easily without sticking, and giving the loaf a beautiful shine. Easily doubled or halved. Don't let the wordiness of the steps discourage you; it's just really detailed. For ease and best results, use a pizza peel and a pizza or baking stone.
Provided by Sandi From CA
Categories Yeast Breads
Time 35m
Yield 4 1-pound loaves, 16 serving(s)
Number Of Ingredients 8
Steps:
- MIXING AND STORING THE DOUGH: Mix the yeast, salt and caraway seeds with the water in a 5-quart bowl or lidded (not airtight) food container.
- Mix in the remaining dry ingredients without kneading, using a spoon, or, if you have access, a 14-cup capacity food processor (with dough attachment) or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
- Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top) approximately 2 hours.
- The dough can be used immediately after the initial rise, though it is easier to handle with cold. Refrigerate in a lidded (again, not airtight) container and use over the next 14 days.
- ON BAKING DAY, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. This should take no longer than 30 seconds max. You want to handle the dough as little as possible during this step. elongate the ball into an oval-shaped loaf. Allow to rest and rise on a cornmeal-covered pizza peel for 40 minutes.
- TWENTY MINUTES BEFORE BAKING TIME: preheat the oven to 450F, with a baking stone placed on the middle rack. Place an empty broiler tray on any other shelf that won't interfere with the rising bread.
- MAKING THE CORN WASH: Using a fork, blend 1/2 teaspoon cornstarch with a small amount of water to form a paste. Add 1/2 cup water and whisk with the fork. Microwave or boil until mixture appears glassy, about 30 to 60 seconds on high. It will keep in the refrigerator for 2 weeks.
- Using a pastry brush, paint the top crust with cornstarch wash and then sprinkle with additional caraway seeds. Slash with deep parallel cuts across the loaf using a serrated bread knife.
- Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water (do not boil) into the broiler tray and quickly close the oven door. Bake for about 30 minutes or until deeply browned and firm. Smaller or larger loaves will require adjustments in backing time.
- Allow to cool before slicing or eating, but when you do -- O'M'GAWD!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Md Mutaleb
[email protected]I love the fact that this bread is made with all-natural ingredients.
O G MAN
[email protected]This bread is a great value for the price. It's a delicious and affordable way to enjoy rye bread.
Muhammad Ali israr
[email protected]I've never made rye bread before, but this recipe made it easy. I'm so glad I tried it!
Lyna Ben Hadj Brahim
[email protected]This is the perfect bread for a hearty sandwich.
Sloan Shaw
[email protected]This bread is a bit time-consuming to make, but it's totally worth it. The results are amazing.
lisa nelson
[email protected]I'm not a huge fan of rye bread, but this recipe is a game-changer. This bread is delicious and I will definitely be making it again.
Katie biak
[email protected]This bread is also great for making grilled cheese sandwiches.
Ali Mahamat
[email protected]The caraway seeds add a nice touch of flavor to this bread, but you could also use other seeds, such as sesame seeds or poppy seeds.
pooh bear
[email protected]This bread is a bit denser than some other rye breads, but I like that. It makes it more filling and satisfying.
Rafaela Montanez
[email protected]I love the no-knead method for making bread. It's so easy and convenient.
Chloe Marion
[email protected]This bread is perfect for sandwiches or just eating plain. It's also great for making croutons or bread crumbs.
420 ruku
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of rye bread, but I'm so glad I did! This bread is delicious.
Success Udey
[email protected]This is the best rye bread I've ever had! The crust is crispy and the crumb is soft and moist.
DIVINE SOMTO CHIKEZIE
[email protected]I've made this bread several times now and it always turns out perfect. It's so easy to make, even for a beginner baker.
Shahrukh Bashir
[email protected]This rye bread is amazing! It has the perfect balance of tanginess and chewiness, and the caraway seeds add a nice touch of flavor.