Ingredientes para Almost No Knead Rye Bread
- 3 cups unbleached all-purpose flour
- 2 cups rye flour
- 2 teaspoons caraway seeds
- 1 teaspoon fast rise yeast
- 1 1/2 teaspoons table salt
- 1 3/4 cups lukewarm water
- 1/2 cup lager beer
- 1 tablespoon white vinegar
- Cooking spray, as needed
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Cómo preparar Almost No Knead Rye Bread
- In a large bowl, whisk together 3 cups all-purpose flour, 2 cups rye flour, 2 teaspoons caraway seeds, 1 teaspoon yeast, and 1 1/2 teaspoons salt.
- Add 1 3/4 cups lukewarm water, 1/2 cup beer, and 1 tablespoon vinegar to the flour mixture.
- Using a rubber spatula, gently fold the mixture, scraping the bottom of the bowl until a shaggy ball forms. Do not overmix.
- Cover the bowl with plastic wrap and let it sit at room temperature for 8 to 18 hours (bulk fermentation).
- Line a 10-inch skillet with a 12x18 inch sheet of parchment paper. Lightly grease the parchment with cooking spray.
- Transfer the dough to a lightly floured work surface and gently knead 10 to 15 times. Avoid over-kneading.
- Shape the dough into a round ball by pulling the edges into the center.
- Transfer the dough, seam-side down, to the parchment-lined skillet. Lightly grease the surface of the dough with cooking spray.
- Cover loosely with plastic wrap and let rise at room temperature until doubled in size and doesn't readily spring back when poked (about 2 hours). This is the final proof.
- About 30 minutes before baking, preheat your oven to 500°F (260°C) with a large, heavy-bottomed Dutch oven inside. Place oven rack on lowest position.
- Lightly flour the top of the dough and, using a razor blade or sharp knife, score a 6-inch-long, 1/2-inch-deep slit along the top.
- Carefully remove the hot Dutch oven from the oven and remove the lid.
- Gently lift the dough, using the parchment paper overhang, and carefully lower it into the Dutch oven.
- Cover the pot and bake for 30 minutes at 425°F (220°C).
- Remove the lid and continue baking until the loaf is deeply browned and an instant-read thermometer inserted into the center registers 210°F (99°C), about 20-30 minutes more.
- Carefully remove the bread from the Dutch oven using the parchment paper.
- Transfer to a wire rack to cool completely (about 2 hours) before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
0g
Fat
0g
Carbs
7g
