My Friend Marty at work loves rye flour and I mean loves it. He swears he lost 5lbs eating it. I don’t know how true that is, but hey if it works for him, that is awesome! I’ll eat rye if I were to lose weight from it, but I don’t see that happening. lol Matter in fact he loves rye flour so much that he bought me some and told me to use it in everything I make. So I decided as a Christmas present I would make him some homemade rye bread.
This bread by far exceeded my expectations! It has the perfect Artisan Crust and a soft center. I have made rye bread before, which I love, but the crust on this one is out of this world!! The best part of this recipe besides the bread it’s self, is no kneading!!! I got this recipe from Artisan Bread in Five Minutes a Day.
The recipe makes for 4 loaves of bread, at first I thought no way!! I pulled off pieces a little bigger then I should have, so my first two loaves turned out pretty large and the second two ended up a little smaller. I was stunned by how much the bread rose. I made 3 oval shape loaves as you see in the photo above and then I made one round loaf, which is the one I’m giving my friend.
The basic instructions for this bread is mix the yeast, water, caraway seeds and salt. Then add 1 cup of rye flour and 5 1/2 cups of all-purpose flour. Give it a mix and let it sit out for two hours. That’s easy! The next step is to proceed in baking the bread or placing it in the refrigerator for up to two weeks. I thought that was pretty nice. When you want bread for dinner, just pull off a chunk and prepare the next steps.
I let it sit in the refrigerator for about 6 hours before I used it. Then you divide the dough into 4 equal parts. Flour a surface and shape the dough into a round loaf shape or an oval shape. Place the dough on corn meal and cover it and let it rise for 40 minutes. Mean while get ready to prepare for baking. Preheat oven to 450F, place a pizza/baking stone on the middle shelf and an oven safe dutch oven on the bottom shelf.
For easy movement of the dough I took a baking sheet; placed it upside down and put a piece of parchment paper on it. Sprinkled with cornmeal and let the dough rest and rise on it. Then I brushed the dough with a cornstarch and water mixture. Sprinkle with caraway seeds. Slide the parchment paper with the dough on it, right onto my baking stone. I quickly threw in 1 cup of water into the dutch oven and closed the oven door. The water makes steam, so the bread stays moist. Bake the bread for 30 minutes and you have a gorgeous loaf of bread!!!
A no kneed, traditional deli rye bread with a crusty top and soft center.
- 3 cups lukewarm water
- 1 1/2 tbsp yeast
- 1 1/2 tbsp salt
- 1 1/2 tbsp caraway seeds, plus more for sprinkling
- 1 cup rye flour
- 5 1/2 cups all purpose flour
- cornmeal for dust
- 1/2 tsp. cornstarch
- 1/2 cup water
- In a large bowl add yeast, salt, caraway seeds and water; mix. Add the rye and all purpose flour; mix well. Cover the dough with a tea towel and let it rest for two hours.
- Next you can refrigerate the bread for up to two weeks and then follow the next steps.
- Prepare a baking sheet or pizza peel with a sprinkle of cornmeal, set aside. (I lined the underside of a baking sheet with parchment paper and then sprinkled cornmeal on it)
- Lightly flour working surface and take off 1/4 of the dough. If the dough is sticky add a little more flour. Shape dough into an oval shape or round loaf. Place on top of cornmeal sprinkle and cover with plastic wrap; let it rest for 40 minutes. This where it will rise.
- Meanwhile; add pizza stone(if using) or the backside of a baking sheet onto middle shelf of the oven. Place a dutch oven onto bottom shelf. Preheat oven to 450 degrees.
- To make cornstarch mixture add 1/2 tsp. of cornstarch and 1/2 tsp water to make a paste. Add 1/2 cup of water to cornstarch mixture and microwave for 60 seconds. With a pastry brush, add cornstarch mixture to the top of your loaves. Sprinkle with caraway seeds. With a sharp knife add 3 or 4 slashes to the top of your loaves.
- Slide the loaves onto baking stone and add 1 cup water to the dutch oven and quickly close the oven door. You want to create steam.
- Bake the bread for 30 minutes or until golden brown. Allow bread to cool, if you can before slicing.
- Artisan Bread in 5 Minutes A Day
Calories per slice: 62.5; Fat: .03, Cholesterol: 0, Sodium: 218; Potassium: 20.9, Carbs: 12.9, Fiber: .08, Sugar: .01, Protein: 1.9
I love that this bread is so easy and it is unbelievably good! Now I can see why 5 minute a day bread is the new way to go!! I asked for the cookbook for Christmas, I hope I get it! I can’t wait to try other 5 minute a day breads. I also need a bigger refrigerator so I can make this dough and store it for dinners throughout the week! he he BREAD!!
That is it for this carbolious day!! Let me just tell you, my Husband and I finished one huge loaf with dinner. It was perfect with my leftover Hamburger Soup!!
Have a great day!