There is something deeply satisfying about making your own bread. However, every time I have tried to make it in the past, it was this huge labor intensive ordeal. That is, until I discovered Jim Lahey’s no –knead method. Lahey calls his method revolutionary, and I think I have to agree. Since discovering Jim Lahey’s book, I have made almost ever recipe in the book-so beware it is addictive.
The great thing about this and all his recipes are that they involve very little work, maybe five minutes total. It does; however, require a bit of planning as the total time for most of his recipes start to finish is about 20 hours. So it’s not really a recipe you can decide to make at 3pm for dinner at 5pm. In any instance, if you have any interest in bread making, I urge you to try this recipe and pick up his book.
Recipe
Rye Bread
Adapted from Jim Lahey “My Bread: The Revolutionary No-Work, No-knead Method”
Ingredients
Bread flour- 300 grams or 2 ½ cups
Rye Flour- 100 grams or ¾ cup
Table Salt- 8 grams or 1 ¼ teaspoon
Instant or other active dry yeast- 2 grams or ½ teaspoon
Cool water (55-65 degrees F) – 300 grams or 1 1/3 cups
Rye flour for dusting
Directions
1. In a medium bowl, mix all the dry ingredients. Add water and with your hands or a wooden spoon mix the dough. Cover with a dish towel and let sit at room temperature for about 12-8 hours-the rise is complete when the dough is double its size and dotted with bubbles.
2. Dust a work surface with flour. Scrape the dough out of the bowl in one piece. Using floured hands, take the dough and fold the four sides towards the center.
3. Let sit for another 2 hours. At about an hour and a half turn the oven to 475 F. Take a 4-5lb heavy pot (Dutch oven works great) and place in oven while it is heating.
4. When oven is ready, take pot out and place the dough in it. Place the covered pot back in the oven and bake for 30 minutes. After 30 minutes, remove lid and bake for another 15 minutes. When it is ready, take pot out of the oven and let bread cool before serving.
Rye Bread
There is something deeply satisfying about making your own bread. However, every time I have tried to make it in the past, it was this huge labor intensive ordeal. That is, until I discovered Jim Lahey’s no –knead method. Lahey calls his method revolutionary, and I think I have to agree. Since discovering Jim Lahey’s book, I have made almost ever recipe in the book-so beware it is addictive.
The great thing about this and all his recipes are that they involve very little work, maybe five minutes total. It does; however, require a bit of planning as the total time for most of his recipes start to finish is about 20 hours. So it’s not really a recipe you can decide to make at 3pm for dinner at 5pm. In any instance, if you have any interest in bread making, I urge you to try this recipe and pick up his book.
Recipe
Rye Bread
Adapted from Jim Lahey “My Bread: The Revolutionary No-Work, No-knead Method”
Ingredients
Bread flour- 300 grams or 2 ½ cups
Rye Flour- 100 grams or ¾ cup
Table Salt- 8 grams or 1 ¼ teaspoon
Instant or other active dry yeast- 2 grams or ½ teaspoon
Cool water (55-65 degrees F) – 300 grams or 1 1/3 cups
Rye flour for dusting
Directions
1. In a medium bowl, mix all the dry ingredients. Add water and with your hands or a wooden spoon mix the dough. Cover with a dish towel and let sit at room temperature for about 12-8 hours-the rise is complete when the dough is double its size and dotted with bubbles.
2. Dust a work surface with flour. Scrape the dough out of the bowl in one piece. Using floured hands, take the dough and fold the four sides towards the center.
3. Let sit for another 2 hours. At about an hour and a half turn the oven to 475 F. Take a 4-5lb heavy pot (Dutch oven works great) and place in oven while it is heating.
4. When oven is ready, take pot out and place the dough in it. Place the covered pot back in the oven and bake for 30 minutes. After 30 minutes, remove lid and bake for another 15 minutes. When it is ready, take pot out of the oven and let bread cool before serving.
Enjoy!