No Knead Rye Bread Secret Recipe

Recipe of No Knead Rye Bread
Recipe of No Knead Rye Bread

Kneading is a long tedious process that can sometimes take the joy out of baking fresh bread, especially if you’re new to the baking game. Luckily, there are fantastic bread recipes that require no kneading.

Today we’re going to learn all there is to know about rye bread and why you should be eating it. Then we’re going to focus on our No Knead Rye Bread Secret Recipe. You don’t need to be a professional to make a tasty loaf of rye bread.

The Basics of Rye Bread

Before we get started with our recipe, it helps to understand the basics of rye bread and rye flour.

What is Rye?

Rye

Rye is a type of cereal grain, a kind of edible grass seed. It’s from the Poaceae/ Gramineae family which also includes popular grains like wheat and oats.

Rye grows the best in northern Europe, making the bread a big hit in countries like Germany and Scandinavia. Dinner tables are normally adorned with fresh baked rye bread.

What are the Health Benefits of Eating Rye Bread?

There are several health benefits to eating rye bread, so many that it’s even considered healthier than wheat bread. Some of these are:

  • Rye fills you up so you won’t feel hungry soon after eating it. This lowers your chance of overeating and gaining weight as you might from eating other types of bread, jacked full of carbs.
  • Rye regulates your blood sugar, making it great for people who are diabetic or borderline diabetic. This is because rye has a low glycemic index.
  • Rye is super high in fiber. In fact, it has 3 times more fiber than even wheat bread. It doesn’t need to be said, but most of us can use a bit more fiber in our diets.

What are the Different Types of Rye Flour?          

Rye Flour

There are several different types of rye flour. What you choose should depend on your tastes, baking abilities, and health needs.

Keep in mind, most recipes of rye bread incorporate normal bread flour and/or wheat flour. This is done because the rye flavor can be overpowering if you just use rye flour.

Plus, rye (like wheat) doesn’t like to rise the way loaves of white bread do because rye does not contain gluten. So, adding other flour helps make a bigger loaf instead of just a dense and small loaf of bread.

If you prefer to only use rye flour, you should also be using vital wheat gluten to help your bread rise. A tablespoon of this gluten will work just fine.

Types of rye flour:

  • White rye flour (also called light rye) is normally milled from the center of a rye berry. You’re not getting all the nutrients and health benefits from this type of rye flour that you’ll get with others; however, it rises better than other rye flours.
  • Just like white rye flour, dark and medium rye flour is also milled from the center of the rye berry which means it’s lacking the same nutrients. As it’s being milled, the rye is being scooped closer to the outer layer, which causes the darker color of the grain.
  • Pumpernickel rye flour is the healthiest option but it’s really difficult to get it to rise. It’s made from the entire grain or rye berry so you’re getting all the good nutrients and health benefits.

No Knead Rye Bread Secret Recipe

No Knead Rye Bread Recipe
  • 3 cups of all-purpose or bread flour
  • 1/2 cup of whole wheat flour
  • 1/2 cup of the rye flour of your choice
  • 2 1/4 teaspoons of yeast
  • 1 teaspoon of salt
  • 1 1/2 tablespoon of caraway seeds
  • 2 tablespoons of softened butter at room temperature
  • 2 tablespoons of maple syrup or molasses
  • 2 cups of lukewarm water
  1. 1
    First, mix all the dry ingredients in a large mixing bowl.
  2. 2
    Once the dry ingredients are thoroughly combined, slowly mix in the butter, maple syrup, and water. Don’t forget to scrape the sides of the bowl for any ingredient residue. Your dough will be a bit sticky once done. If it’s too dry, add a tablespoon of lukewarm water at a time until it’s a bit sticky. If it’s way too sticky, add all-purpose flour a dash at a time until it’s the correct consistency.
  3. 3
    Move the dough to a mixing bowl coated with cooking spray or butter. This isn’t a must but it helps later when you go to remove the dough from the bowl.
  4. 4
    Cover the bowl with plastic wrap for 2 to 3 hours to let the dough rise just a bit.
  5. 5
    Lightly flour a working space on your counter. It helps to flour or grease up your hands, too, since the dough is a little sticky.
  6. 6
    Move your ball of dough to the floured surface and fold it into thirds. Flip the dough around and fold it into thirds again. Flip and fold two more times. This should form a nice rounded dough ball with one side that’s a bit flat.
  7. 7
    Move the dough ball, flat side down, into another greased bowl. You can also place it on a greased parchment paper in a bowl so you can move it easily later on. Cover this bowl with either plastic wrap or a moist towel. We prefer to use a moist towel because it helps with the yeast and the rising of the dough. Let it sit another two to three hours.
  8. 8
    Place a Dutch oven or casserole pot into your oven. Preheat the oven to 450 degrees F.
  9. 9
    Once both your oven and Dutch oven are at the right temperature, remove the Dutch oven to grease it with butter or cooking spray. If it has an enamel based coating, you won’t need to grease it. Remove the raised dough and place it the Dutch oven. If you used parchment paper, all you have to do is lift the paper and gently drop it into the Dutch oven. Cover the Dutch oven with the lid and put it back into your oven.
  10. 10
    Let the bread bake for 25 minutes to 30 minutes. Remove the lid from the Dutch oven and bake it for about 10 minutes to 15 minutes longer.
  11. 11
    Your rye bread should be a nice golden brown on top now and the internal temperature should range from 195 degrees F to 200 degrees F. Let it cool for at least an hour before serving.

The Bottom Line

If you’re looking for a healthy, heavy bread, rye is a great option. And if you hate kneading, this rye bread recipe is perfect for you!

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