Almost No Knead Rye Bread Recipe

Ingredients for Almost No Knead Rye Bread

• Unbleached All Purpose Flour
• Rye Flour
• Caraway Seeds
• Fast Rise Yeast
• Table Salt
• 1 3/4 cups lukewarm water
• Lager Beer
• White Vinegar

How to Make Almost No Knead Rye Bread

1. 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.
2. Add 1 3/4 cups lukewarm water, 1/2 cup beer, and 1 tablespoon vinegar to the flour mixture.
3. Using a rubber spatula, gently fold the mixture, scraping the bottom of the bowl until a shaggy ball forms. Do not overmix.
4. Cover the bowl with plastic wrap and let it sit at room temperature for 8 to 18 hours (bulk fermentation).
5. Line a 10-inch skillet with a 12x18 inch sheet of parchment paper. Lightly grease the parchment with cooking spray.
6. Transfer the dough to a lightly floured work surface and gently knead 10 to 15 times. Avoid over-kneading.
7. Shape the dough into a round ball by pulling the edges into the center.
8. Transfer the dough, seam-side down, to the parchment-lined skillet. Lightly grease the surface of the dough with cooking spray.
9. 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.
10. 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.
11. 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.
12. Carefully remove the hot Dutch oven from the oven and remove the lid.
13. Gently lift the dough, using the parchment paper overhang, and carefully lower it into the Dutch oven.
14. Cover the pot and bake for 30 minutes at 425°F (220°C).
15. 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.
16. Carefully remove the bread from the Dutch oven using the parchment paper.
17. Transfer to a wire rack to cool completely (about 2 hours) before slicing and serving.