No Knead Rye Bread

This weekend at tennis, I hit a forehand down the line off a relatively slow and high bouncing backhand slice. I hit it with such ferocity that the topsipin landed the ball within 0.5m of the baseline and then lodged the ball into the back fence at around 1.8 meters high on the other side. It felt freaking awesome, but unfortunately it was something that I would find hard to replicate. Only on the rare occasion when my entire kinetic chain works together with my brain that I’m capable of such shots.

Unlike my wayward forehand, this bread recipe works…like all the time.

I personally never knew making my own bread to be this easy…when I came across the “no knead” method… it was a holy crap where has this been all my life type easy. I won’t go in behind the science but you can read more about it here.

Fresh Homebaked Rye

No Knead Rye Bread

Makes around 2 x 1 pound loaves

2 cups white flour
1 1/2 cups rye flour
2 tablespoon salt
1 3/4 cups water
1 teaspoon yeast
1 teaspoon caraway seeds

Mix yeast and water together until yeast is relatively dissolved. In a big mixing bowl add the flour, caraway seeds and salt, mix, then add the yeast/water mixture. Mix until flour is incorporated. Don’t go overboard, for remaining floury bits, use wet hands to mix in.

Transfer into a plastic container (make sure it’s at least 3x bigger than your dough mixture), then leave it somewhere darkish and room temperature for 12-18 hours. (this is the most important part, don’t be tempted to use the dough early)

When dough is ready (when its bubbly and doubled in size, you’ll know). Use wet hands to take about half the dough. Stretch and fold it a few times and then shape into a ball. Line some baking paper with flour, plonk the dough on the paper. Flour the top, slash and sprinkle some more caraway seeds on top. leave for 15min.

Turn oven on to highest setting (250C/480F). preheat a cast iron oven (e.g. Le Creuset, including lid) for around 30min.

Plop the dough together with the baking paper into the cast iron oven. Bake with lid on for 30min. Take lid off, take the temperature down to 200C/390F, use tongs to remove the baking paper for the bottom (you can leave it on but you’ll get a less crusty bottom) and bake for another 20min or until bread is golden brown.

Set the bread on a cooling rack. Don’t slice it whilst its warm unless you’re going to eat it then. I KNOW IT’S BLOODY HARD TO RESIST FRESHLY BAKED WARM BREAD but you’ll thank mewhen the bread doesn’t cool into a gummy mess.


Fresh Homebaked Rye


Fresh Homebaked Rye


BOOYAH, you should have your very own deli like loaf. You can refrigerate your left over dough for around a week after you made it.

After writing this I’ve realised step by step instructions photos might help, but I’m too lazy to do so now, I might make a video later. In the meantime check out this really informative post on Simply So Good


Fresh Homebaked Rye

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