Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and c… I used slightly more than a full two teaspoons of fine salt and it was too much. Super crunchy on the outside, soft on the inside. Shaggy dough means a “wet” dough. This is a wonderful, deeply flavored and crusty bread. Glad you finally had a chance to make the bread…and that the result was good. This is a trick my mom used so it’s easier to get out of the bowl. When you do it again, with your proposed changes, I look forward to hearing how it all turned out. WOW Suzann, thanks for writing up such a great review and highlighting your changes. November 2, 2020. Don’t use any pot that does not have thick sides as it will hold the heat well. However, you may also split the dough in two and bake in 2 one pound conventional loaf bread pans. I think that flour, humidity, elevation, may be more of the influence for the failures…or they might just be adding too much flour to compensate for the shaggy wet dough. Or you can use the old knock on the crust and see if it sounds hollow, not exactly the most scientific way, but works most of the time. Make it your way. Hi Mary Lou, thanks for writing. I have a large Dutch Oven and will double the ingredients. Cheers ~ Lindy. I hope you try again! Once your dough is ready, cover it with plastic wrap, put a towel over the top, and place it in a warm, draft-free location to rise for about 3 hours. What constitutes “shaggy” dough? Try it. Hi Corene, I’m so sorry your bread isn’t working for you. if you don’t have the rye, you don’t have the Reuben. ~ Cheers. Everybody understands the stuggle of getting dinner on the table after a long day. I have been making NK sourdough bread for years. Cook for 30 minutes; uncover and cook 10 – 15 minutes more, or until the internal temperature reaches 200 degrees when read with an instant-read thermometer. Info. Might the flavor be too intense? Yep! This pot does all the work as Le Cruset, but at half the cost. Dense interior, crusty outside. This bread is a great choice for corned beef, roast beef, or pastrami sandwiches slathered with grainy mustard and topped with Swiss cheese. My daughter has been experimenting with lots of different breads and passed this recipe on to me……….SO glad she did. My preferred flour for this recipe is bread flour mixed with the rye. Bake at 425° for 30 minutes or until loaf is browned on bottom and sounds hollow when tapped. Add active 1.5 tablespoons dry yeast. Followed the recipe the 1st time and we loved it, then I started my usual wondering how it would taste like this train of thought. If it sounds hollow, it’s done. You’ll find quick and easy to follow, full flavor recipes that specialize in fresh, low-fat, low-calorie cooking for good health…. very yummy rye bread. The rest is all the same. I have made this three times now as rye bread. Required fields are marked *. Cooking is chemistry, whether one realizes it or not. In the bowl of a stand mixer, combine the yeast, water, salt, caraway, and rye flour. Lightly … What would be the alternative if you don’t have an enameled Dutch Oven? Make the dough: Add the caraway seeds, salt, vegetable oil, cocoa powder, 2 cups of rye flour and then 2 cups of bread flour, mixing into the yeast mixture after each addition with a wooden spoon. Without sugar, what activates the yeast? Voila! Wow! And you are right, normally you would put yeast and sugar together but in this recipe, that I researched well, it doesn’t have any. Used quality flours affects how the bread rises, as well as tastes. You want it warm, not hot. Hi, just made it with an old smaller version crockpot insert. The result was surprisingly light though. Thanks! Cheers ~ Lindy. Thanks for sharing this recipe. It’s hard to tell when one is not in the kitchen with them right? I’ve never been able to get a bread to rise with ADY and no sugar. As it is, I’ve decided to let it rise 30 minutes, just in case. Cheers ~ Lindy. So watch the dough and add water if it seems dry. The dough is very loose and sticky, so maybe you didn’t finish it? Sent photos to my kids with each step. The taste is amazing. https://www.sourdoughandolives.com › recipe › easy-sourdough-rye-bread-recipe (Press two fingers into dough. Thanks, Lindy! The texture is perfect for Rye bread, and the crust was crusty. Any ideas? Hi Scott…I’ve read that too. I would like to make rye bread in my Dutch oven and have a question. If you do, let me know how it works out for you. Thank you for the recipe. Finally had the chance to do the rye bread and everyone enjoyed the result. Such service! In the end it came out fabulous. Great recipe – This is basically the same recipe I’ve been using for years. While unsightly, it will not affect the pot’s performance. So just leave it where it falls. Cover with plastic wrap and allow to sit in a warm place for 3 hours. This is only my third attempt ever at making a rye bread (or any bread) The 1st 2 attempts using other recipes/methods was a bust. I followed ingredient list. Do you think subsituting room temperature kefir for some of the water would result in an acceptable loaf. Goop for the trash can. Cheers ~ Lindy. Make a well in the center then add the water into the well. The first 2 loaves were ok but seemed to small . I don’t know exactly what the problem might be, but it could be the flour. This is great! Cooler room temperature will only cause the dough to rise slower, so if that’s the case, just let it sit for another hour or so until it has doubled in volume. MyRecipes may receive compensation for some links to products and services on this website. You want to wait until the dough has been shaped, then stick the pot in the oven, so I guess in saying that, it would have a “second” rise. I’m going to try it with the pickle juice. Nice crust and the texture was less chewy which is better with a ‘wetter than usual’ dough. Let me know . I did need to add 3 tablespoons of water due to low humidity here. WOW!! Sorry your first effort wasn’t exactly right. Thank you! Use a spatula or … I love some of the cookware you have that is hard to come by here in the states. But do remember after 30 minutes in a 450º oven that pan is HOT! Tried it today. But you can make yours 100% rye flour if you choose. Glad it worked! Cheers ~ Lindy. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. In a large bowl, dissolve yeast in warm water. Let me know how it turns out. Did you ever try to increase proportionally amount of ingredients. I’m very curious to find out. Instead, I use a slightly short of 2 teaspoons. Not being able to find good rye bread is the norm here. I’ve heard that in order to get a “crusty” bread, the secret is to pour a small amount of water in the bottom of the oven at some point to create steam. egg white is to give it an egg wash last 10 mins of baking. Within a few minutes, you should see some vigorous bubble action. Offers may be subject to change without notice. Let stand 20 minutes before slicing. First thought was the bread machine, but that wasn’t going to give me the crunchy crust I wanted, or the texture. Slice and enjoy! One has to understand what is going on. My dough was very wet, shaggy meaning that it looked almost not dough like at all, but more like drop biscuit dough (I guess it’s hard to explain in words). I’ve even had drops that were more side drops then center drops, and the loaf turned out fine. I know, huh? Mine was about 6.5 inches. I agree about the flour, I did some experiments with the flour(s) and found some rather surprising results, bread flour does make the bread a bit softer, but it’s still a dense bread, so if one is looking for “light and fluffy” this is not it. Your rise time may vary depending on the temperature. and it did not make it thru last Sunday’s breakfast. Good luck and if you try it, let me know how it turned out. Otherwise very pleased with the result. , I am so sorry to hear this…rye flour shouldn’t make that much difference, except for in flavor…I’m thinking perhaps your yeast was dead? Cheers and thanks for commenting. It does the rest on its own. Not only is it too hot for you to be putting your hands inside that pot, but the dough will stick. I like extra caraway sometimes too. It’s actually kind of dry. And one of the big surprises to me was that it never, ever sticks to the oven. Add 1/2 cup rye flour and 1/4 cup bread flour to yeast mixture, stirring with a whisk. Look at most any rye bread recipe and you will find that they use more white flour than rye flour in them. Your crusty bread recipe looks yummy. Whole wheat, of course, would give the bread an even firmer texture, and a denser loaf then all-purpose white does and requires more water. While this recipe uses no sugar in it, the best way to proof yeast is to mix a small amount of yeast along with a pinch of sugar in some warm water. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. Proof your yeast by adding it about ¼ cup of warm water with a pinch of dissolved sugar. Allow the bread to cool on a wire rack. The gray is hard to read. While I’m not a flour expert, I did a little research and yes, you could use spelt in place of white flour, but you may need to adjust the liquid to flour ratio as spelt absorbs water differently. The bowl helps keep the round shape, and the parchment makes it easier and safer to transfer the loaf to and from the hot Dutch oven. When making this Quick No-Knead Crusty Rye Bread, I used my Mario Batali enameled Dutch oven (about $99.00). Cheers ~ Lindy. Cheers ~ Lindy. Using the recipe as directed, it came out fairly great. Thank you for your kind words. I am not sure what I am doing wrong. Since there is always room in the Dutch oven I don’t think (that’s a think) space would be a problem, but cooking time would have to be adjusted. That’s the joy of cooking. In a very large (6-quart) bowl, whisk together the flour, salt, and yeast. Cover with plastic wrap and allow to sit in a warm place for 3 hours. Thanks for stopping by Emily. Flour(s), salt, yeast, caraway seeds, and warm water. I love myself a good Reuben sandwich. It’s the perfect beginner recipe because it only … But, I still want to hear your thoughts. this link is to an external site that may or may not meet accessibility guidelines. Stir until the … 2. Thanks for sharing. Hubby says the search is done as this recipe is perfect! Shape dough into a round loaf; place loaf on a baking sheet coated with cooking spray. It’s simple, foolproof, largely hands-off, and tastes great. I will do this recipe again and the only change I’ll make is substitute 1/2 cup pickle juice for a bit more tang. The kitchen of LindySez will empower you to cook with confidence. Again, carefully remove the bread from the hot hot pot, and transfer to a cooling rack to cool. The ideal temperature to rise dough is around 85º F. Since most of us don’t keep our kitchens that warm, you may need to place the bowl under a light, near a furnace register, or, as I do, use the proofing setting on your oven. So to the internet, I went. I’m doing Trim Healthy Mama. This crust is closest I’ve ever had! Thanks for your interest and comments. I make the dough in the bread machine then bake it at 400 degrees in the oven, for 35 mins. I’ve been meaning to make a video of this recipe, so I guess it’s high time I get it done. Cheers ~ Lindy. I stumbled upon your recipe because I was checking to see if one needs to make any other adjustments to the basic no-knead recipe for rye bread (I’ve been making it with red fife wheat so far). Continue to add the remaining water, a little at a time, until you’ve picked all of … I am making my second one as I write and can’t wait to eat some. Gee Tim, I’m sorry it didn’t work for you…not sure why as you can see many others have made it, myself included, with great results. If you don’t, your yeast is dead and must be replaced. No delis. The first rise is 3 hours. It worked ! I did add 2 tablespoons Vital wheat gluten, substituted 1/4th cup dill pickle juice from the 1 1/2 water. Cheers ~ Lindy. Also, you say the dough is sticky, but mine really isn’t. 2. About 100º which is only slightly warmer than your body temperature. Cheers ~ Lindy. https://recipeland.com › recipe › v › crusty-rye-bread-24893 My German Hubby loves his rye bread! Hi Vodik, funny, I never measured my loaf, but I would say that is about right, somewhere around 7 inches is what I think.I’ll pay more attention next time I have never increased the ingredients to make a bigger loaf. Please check. I found more recipes, using varying techniques and finally combined them to come up with this, perfectly lovely, crusty, artisan loaf of rye bread. Can you let the dough rise for 12 or more hours? Have tow questions. You should be able to print the recipe by hitting the print icon at the bottom of the recipe post, or now also at the top. This was my first time using rye flour…… I don’t know, but I will give it another go. (See the full crusty bread recipe below at the end of this post) 1. My dough never really rises and the loaves, while tasty, are very very dense. The loaf bounced beautifully and finished up looking like your picture. Cheers ~ Lindy. Here in Spain cast iron is not easy nor cheap to come by. A printable recipe card is available at the bottom of this post. Add in all … Everything else as per recipe. Perfect in everyway. Please check back. it ain’t rye bread if it has all-purpose flour in it! Lindy, I think some of your readers may be having trouble with this bread because I noticed you listed active dry yeast as opposed to instant yeast, which is what is typically used in no-knead doughs because instant yeast doesn’t require that sugar starter. But, it seems from your comment and the original recipe that the dough is meant to rise 30 minutes after shaping. I followed instructions exactly–checked temperature of water, sifted flour and weighed, proof’d in the oven for exactly the right time. I’ll have to do that sometime. My understanding is the longer rise time resulted in a more sour dough. Lightly spoon 1/2 cup rye flour and 1/4 cup bread flour into dry measuring cups; level with a knife. All I can think is the pot wasn’t hot enough before you put the dough in, or the dough wasn’t shaggy enough, maybe added a bit too much flour trying to make it look like regular bread dough? To be honest, I haven’t tried it for that long, but when I was researching the recipe many did rise for 12 hours. Hope that helps. Made this today. I also changed the rye flout to 1 1/2 cups not one as in the recipe. Cheers ~ Lindy. I cut back on the bread flour by 1/2 cup. If it feels slightly warm to you, it’s good to go. Combine starter, rye flour, and one cup of the water in a large bowl; stir to blend; if you'd like … Let me know how it turns out. Rye flour has NO gluten to make it rise. If you do this, let me know how it turns out! It’s a fairly loose dough. This rye bread recipe will add to this ancient enjoyment. Next time I’ll add more caraway. This time I doubled the caraway seeds because I love them so much. . Cheers. As I state in the recipe, you can use any type of flour you wish to, just know that each type will react differently and absorb the water differently. Make a well in the center then add the water into the well. To ensure your yeast is good, you should always prove it. Let me start off by saying that I do not have a heavy cast iron enameled Dutch oven to cook in but rather a thin walled steel enameled pot so I was up against the odds. Hmmm… results were interesting! I’ve attempted this recipe twice now and followed it down to the letter, including measuring the temperature of the water. I’m tempted to try your 3 hr proof method right now so I can do a side-by-side comparison. The recipe turns out excellently nearly each time. https://www.thespruceeats.com › beer-rye-bread-no-knead-3062240 It contains a protein called secalin, which is a form of gluten.) 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