Lately, I have been on a no-knead, long rise bread recipe kick. I dabble with different components, different rise times, different ratios of water to flour. Plus, I’ve been adding a little whole grain rye flour as well. I guess I just like the taste.
What’s neat about the no-knead recipes is that you can use very little amounts of yeast, which makes your yeast supply go a lot longer. In addition, it does seem to pick up some sourdough qualities while rising for 12-18 hours–I kind of like that. The sour-y flavor adds some flavor to sandwiches or even just some toast and peanut butter, a go-to in our house for a quick meal.
Here’s the recipe:
1.5 Cups of Water
1 Cup Whole Grain Rye
2.5 Cups White Flour
.25 Teaspoon of RapidRise Yeast
.5 Teaspoon salt
2 Teaspoon Sugar
Mix it all together. Cover the container with a lid or with plastic wrap (no air in) and let it rise for 12-16 hours. Punch it down. Shape into a ball. Cover again and let it rise 2-4 hours–it depends. You want it to double in size. Once that’s ready, I use a cast iron pan to bake the bread. I place the pan in the oven. Turn it up to 425. Let it preheat. Once preheating is ready, I take the pan out. Place the dough ball on the cast iron pan, very carefully. Place it in the oven. Bake for 40 minutes. Once that’s done, remove the bread and cool on oven rack. So easy!