Almost No Knead Rye Bread Recette

Craft a stunning, rustic rye loaf with minimal effort! This almost no-knead recipe delivers incredible flavor and texture, perfect for both beginner bakers and experienced bread enthusiasts. The long fermentation time develops deep complexity, while the Dutch oven baking method creates a crisp crust and tender crumb. Using a cast iron, cast aluminum, or even a Romertopf, this recipe guarantees magnificent results. Get ready to impress with this easy, delicious, and visually appealing bread!

Préparation 1090 min

Cuisson 1090 min

Calories 114.5 kcal

Protéines 6g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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

Fat

Carbs

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Side Dishes European Vegetarian Vegan Baking

Recipe Tags (Choose a tag and find related recipes!)

Course Preparation Low Protein Healthy Breads Easy Low Fat Dietary Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Yeast Low In Something

Questions fréquentes

Combien de temps faut-il pour préparer Almost No Knead Rye Bread ?

Almost No Knead Rye Bread prend environ 2180 minutes du début à la fin — environ 1090 minutes de préparation et 1090 minutes de cuisson.

Combien de calories contient Almost No Knead Rye Bread ?

Almost No Knead Rye Bread contient environ 114.5 calories par portion, avec environ 6 g de protéines, 7 g de glucides et 0 g de lipides.

De quels ingrédients ai-je besoin pour Almost No Knead Rye Bread ?

Les principaux ingrédients de Almost No Knead Rye Bread sont Unbleached All Purpose Flour, Rye Flour, Caraway Seeds, Fast Rise Yeast, Table Salt, Water. Consultez la liste complète avec les quantités ci-dessus.