Deli Style Rye No Kneading Kneaded
Bring the comforting taste of an authentic bakery to your kitchen with this Deli Style Rye No Kneading Kneaded bread—a recipe that combines rich rye flavor with effortless preparation. Perfected for home bakers, this no-knead method requires just 15 minutes of hands-on time, allowing the dough to work its magic with a slow rise overnight. A blend of rye and bread flours creates the perfect balance of hearty and tender, while a touch of molasses or honey adds depth and hint of sweetness. Optional caraway seeds bring the classic deli bread flavor, and baking in a preheated Dutch oven guarantees a crackling golden crust. This simple, artisanal-style loaf is ideal for hearty sandwiches, toast, or pairing with your favorite soups. Baking fresh bread has never been so accessible or rewarding!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Bread flour
- 150 grams Rye flour
- 1 teaspoons Instant yeast
- 1 tablespoons Caraway seeds (optional)
- 2 teaspoons Salt
- 350 ml Water, lukewarm
- 1 tablespoon Molasses or honey
- 1 tablespoon Vegetable oil
- 1 tablespoon Cornmeal or extra flour (for dusting)
Instructions
In a large mixing bowl, combine bread flour, rye flour, instant yeast, salt, and caraway seeds, if using.
Add lukewarm water, molasses or honey, and vegetable oil to the dry ingredients. Mix everything together with a wooden spoon or spatula until a shaggy dough forms. Ensure all the flour is incorporated, but do not knead the dough.
Cover the bowl with plastic wrap or a damp kitchen towel, and let the dough rest at room temperature for 12 to 18 hours, or until it has doubled in size and is full of bubbles.
Once the dough has risen, lightly flour your hands and a clean surface. Turn the dough out onto the surface and gently shape it into a round or oval loaf. Be careful not to deflate the dough too much.
Prepare a sheet of parchment paper or a clean kitchen towel and lightly sprinkle it with cornmeal or flour. Place the shaped dough on top, seam side down, and cover it loosely with a towel. Let it rise again for 1 to 2 hours, or until it has slightly puffed up.
Place a Dutch oven (or heavy oven-safe pot with a lid) in the oven and preheat to 475°F (245°C). Allow the Dutch oven to preheat for at least 30 minutes.
Carefully remove the hot Dutch oven from the oven and transfer the dough, including the parchment paper if used, into the pot. If desired, make a few shallow slashes on the top of the dough with a sharp knife or razor blade.
Cover the Dutch oven with its lid and bake in the preheated oven for 30 minutes. Then, remove the lid and continue baking for another 10 to 15 minutes, or until the bread is deep golden brown and has an internal temperature of 200°F (93°C).
Carefully remove the bread from the pot and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4739 mg | 206% | |
| Total Carbohydrate | 368.6 g | 134% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 16.3 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1485 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
