Imagine pulling a perfectly crusty, golden-brown loaf of artisan bread from your oven with zero kneading and minimal effort. This No Knead Sourdough Rye Bread is a game-changer for home bakers who want professional-quality bread without the complex techniques. By leveraging time and natural fermentation, you'll create a rustic loaf with deep, complex flavors that will make your kitchen smell like a European artisan bakery.
Prep Time: 12 hrs
Cook Time: 45 mins
Total Time: 12 hrs 45 mins
Cuisine: Artisan
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1 cup rye flour
- 1 1/2 cups water
- 1/2 tsp instant yeast
- 1 1/2 tsp salt
Instructions
- In a large mixing bowl, combine all-purpose flour, rye flour, instant yeast, and salt. Whisk the dry ingredients thoroughly to ensure even distribution.
- Create a well in the center of the dry ingredients and pour in the water. Use a wooden spoon or spatula to mix until all ingredients are fully incorporated, forming a shaggy, sticky dough.
- Cover the bowl with plastic wrap and let the dough rest at room temperature (around 70°F) for 12-18 hours. This long fermentation allows for flavor development and gluten formation.
- After fermentation, the dough will look bubbly and have increased in volume. Generously dust a clean work surface with flour.
- Carefully transfer the sticky dough onto the floured surface. Using lightly floured hands, gently fold the dough over itself 2-3 times to create surface tension.
- Prepare a clean kitchen towel and dust it generously with flour or cornmeal. Shape the dough into a round loaf and place it seam-side down on the prepared towel.
- Dust the top of the dough with more flour and loosely cover with another part of the towel. Let it rise for 1-2 hours until it has visibly expanded.
- Preheat the oven to 450°F (230°C) with a heavy covered pot (Dutch oven) inside for at least 30 minutes before baking.
- Carefully remove the hot pot from the oven. Gently transfer the dough into the pot, seam-side up, using the towel as a lifting aid.
- Cover the pot with its lid and bake for 30 minutes. Then remove the lid and bake for an additional 15 minutes until the crust is deep golden brown and crispy.
- Remove the bread from the oven and transfer to a wire rack. Let it cool completely for at least 1 hour before slicing to allow the crumb to set.
Tips
- Temperature is crucial: Ensure your room is around 70°F for optimal fermentation. In cooler environments, find a slightly warmer spot in your home.
- Use fresh ingredients: The quality of your flour and yeast directly impacts the bread's flavor and rise.
- Be patient with fermentation: The 12-18 hour rest is where the magic happens, developing rich flavors and texture.
- Invest in a good Dutch oven: This helps create steam and achieve that crispy, professional bakery-style crust.
- Let the bread cool completely before slicing to allow the crumb to set and prevent a gummy texture.
- Experiment with flour ratios: While this recipe uses 3:1 all-purpose to rye, you can adjust to suit your taste preferences.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 30g
Protein: 4g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
