Almost No-knead Seeded Rye Bread

9 January 2021

Recipe from America's Test Kitchen

Two of my favorite bread recipes are Deli Rye Bread and Almost No-knead Bread. Some time ago I found a recipe that would seem to combine these. I am always on the look out for a good flavorful bread, like rye bread,  But would the result be the best of both breads or an uncomfortable compromise which is not as good as either?

Making this bread was not very different from making Almost No-Knead bread, the only difference being the addition of Rye Flour (I used Bob's Red Mill Dark Rye) and caraway seeds. The dry ingredients—all-purpose flour, rye flour, caraway seeds, salt, and yeast—were mixed together. The wet ingredients—water, mild-flavored lager, and white vinegar—were added and mixed until incorporated. This dough sat at room temperature for 17+ hours. It was then kneaded for a minute or so, formed into a ball, and transferred to a heavy Dutch oven using a parchment paper sling. It rose until doubled which took almost three hours. It was dusted with flour (to give a rustic look to the finished loaf), slashed, and backed in a 425° oven with the lid on for the first 30 minutes of baking. While it takes a long time to make the bread, close to 24 hours, most of that is hands off.

The bread was good, though not as crusty as other no-knead loaves. It paired well with our dinner of chicken and butternut squash. Most of the loaf was used to make sandwiches and it was okay for that, too. However, as a crusty loaf with a chewy crumb it was not as good as Almost No-knead bread. As a rye bread it was not as good as Deli Rye. Since there are better alternatives I doubt I will make this again.