Saturday, February 12, 2011

No-Knead Bread Revisted (rye!)

Rye No-Knead Bread
Since discovering  no-knead bread a few weeks ago I have made it several times a week, sometimes with variations. Substituting one cup of rye flour for one of the 3 cups is a favorite. I discovered with a little internet research that it's best to keep the amount of water to 1 1/2 cup. Also, using a Silpat mat or wax paper rather than a towel minimizes the clean up.  I never am ceased to be amazed at how fool proof this recipe is...

Here is the recipe...again...



No-Knead Bread
Yields one 1 1/2 pound loaf

2 cups all-purpose or bread flour, more for dusting
1 cup rye flower
¼ teaspoon instant yeast
1¼ teaspoons salt
1 1/2 cups of flower

1. In a large bowl combine flour, yeast and salt. Add 1 1/2 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour. Put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes (I have been cooking it just another 15), until loaf is beautifully browned. Cool on a rack.

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