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No Knead Rye Bread

Tummy.Tucker's picture
Ingredients
  Lukewarm water 4 Cup (64 tbs)
  Honey/Molasses 2 Tablespoon
  Dry yeast 8 Teaspoon
  Rye flour 6 Cup (96 tbs)
  Oat flour 2 Cup (32 tbs)
  Salt 2 Teaspoon
  Oil 4 Tablespoon
  Butter 1 Tablespoon
Directions

Put lukewarm water into mixer bowl.
Add honey or molasses.
Sprinkle yeast over top and leave for 30 minutes in a warm place until yeast is activated.
Warm rye flour in low (150° to 250°F.) oven for 15 minutes or so.
Add rye flour to yeast mixture and beat for 10 minutes, on low speed, using the flat beater attachment if you have one.
Meanwhile, warm oat flour in low oven during the 10-minute beating of the rye mixture.
Stir salt into oat flour.
Add oil to rye mixture and then add the oat flour and salt.
Beat just until ingredients are well combined.
Put mixer bowl into a larger bowl of hot water and place in oven which is turned off but still warm.
Leave it rise until dough reaches top of mixer bowl (approximately 45 minutes to 1 hour).
Turn dough out into two bread pans (9x5x3-inch) which have been well buttered.
The dough will be sticky.
Smooth the surface of each loaf by letting cold water run over your spatula.
Sprinkle sesame seeds over top, if desired.
Set pans in oven, but do not turn oven on until loaves have risen to top of pan.
Then turn oven on to 350°F and bake 1 hour until loaves are firm and crusty.
Loosen loaves by banging sides of pans down hard on table, use a knife if necessary, but be careful not to cut into loaf.
Turn loaves out onto rack to cool.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Jewish
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Rye
Interest: 
Healthy

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