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  #1  
Old 11-24-2013, 03:23 PM
BruceC BruceC is offline
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I also make a rye using the same Lahey/no knead method. I make the assumption you are already hip to the no knead method of bread making.

3c. bread flour
1c. rye flour
1/2 tbs salt
1/3 tsp yeast
Some caraway seeds if you like them
Wisk together

2c. warm water
1tbs. molasses
1tbs. sour cream
Wisk together

Proceed as for no knead. See Amazon for a bread wisk if you don't have one. And bake in your Griswold #8 dutch oven, of course.

Oh, I like an egg white wash just before baking for effect.
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  #2  
Old 11-25-2013, 01:40 PM
Doug D. Doug D. is offline
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Posts: 5,731
Default Re: Dutch Oven No-Knead Rye Bread

Is that right on the salt amount? Seems like a lot. I know the no-knead recipes usually call for a relatively small amount of yeast.

Some links for no-knead technique:

http://www.sullivanstreetbakery.com/recipes
http://www.nytimes.com/2006/11/08/di...tml?ref=dining
http://www.nytimes.com/2008/10/08/di...tml?ref=dining
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  #3  
Old 11-28-2013, 12:21 PM
BruceC BruceC is offline
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Default Re: Dutch Oven No-Knead Rye Bread

It's what I use but we like our bread a little on the salty side. Perhaps I should have reduced it for a wider audience. Anyway, let your own tastes be your guide. Oh, the sour cream may seem a little unusual but I feel it gives it a bit of a bite and contributes to a more open texture.
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