No Knead Rye Bread Video Recipe –

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This rustic looking No Knead Rye Bread has a beautiful golden brown crust and a wonderfully soft and tender crumb. It has a pleasant rye flavor, and while optional, I just love this bread with caraway seeds. As with all No Knead Breads it is easy to make because, as its name implies, there is no kneading of the dough.

Jim Lahey, founder of the Sullivan Street Bakery, made No Knead Bread famous. His book “My Bread” on the subject is full of information on ingredients, techniques, equipment, and recipes on how to make a really good no knead bread at home.

This rye bread dough contains about 20% Rye Flour, along with All Purpose Flour and Bread Flour. Rye Flour needs to be combined with a wheat flour as it doesn’t have as much gluten forming properties. Even with the addition of wheat flour you will notice that this bread has a more dense crumb with smaller holes as compared to a No Knead White Bread. I have used a dark rye but you could use a light rye. I like to add caraway seeds (but this is optional) to my rye bread dough as I like their earthy, slightly nutty flavor that has just a hint of citrus, pepper, and anise. Once the ingredients are mixed together, cover, and let the dough sit (ferment) at room temperature until it has doubled in size and has lots of air bubbles (this can take anywhere from 12 to 18 hours depending on the room temperature of your kitchen). Next day, simply form the dough into a round, let it sit about 1 1/2 to 2 hours, and bake.

What’s unique about this recipe is that the bread is baked in a covered pot. To be precise, either a cast iron (can be enameled) Dutch oven or a ceramic pot. The pot needs to be placed in the oven as it preheats so it gets really hot. The idea is that when the bread bakes in the pot you are actually trying to simulate a small brick oven where the steam released from the wet bread dough is trapped inside the pot. This will produce a bread with a crisp golden brown crust and a soft and tender crumb.

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Article and Demonstration by Stephanie Jaworski

Photo and Videography by Rick Jaworski

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