by Heather Schmitt-Gonzalez / Monday, March 21, 2011
Whole Grain Rye Bread (no knead)
adapted from Healthy Bread in Five Minutes a Day
yield: 1 loaf
1¼ c. whole wheat flour
1¼ c. + 2 Tbs. rye flour
1¼ c. unbleached all purpose flour
¾ tsp. granulated yeast
½ Tbs. kosher salt
1 Tbs. caraway seeds
2 Tbs. vital wheat gluten
2 c. lukewarm water
Whisk together everything but the water in a large bowl, or a lidded (not airtight) food container. Add the water and mix without kneading, using a wooden spoon. Cover (not airtight), and allow dough to rest at room temperature until it rises and collapses, ~2 hours.
This post is linked to:
*BBD #38: No-Knead Breads is hosted at Cindystar this month
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.