This easy no knead rye bread recipe is a simple and delicious way to make bread at home with minimal effort. It requires no kneading and only a few ingredients, so it is perfect for beginner bakers. The bread has a slightly dense and chewy texture with a hearty flavor from the rye flour. It is delicious sliced thick and served with butter or used for sandwiches.
Using solid shortening generously grease two 8x4 inch loaf pans or one 9inch round cake pan.
Combine in large mixing bowl:2 cunbleached or white flour1/4 csugar1 Tb salt2 pk active dry yeastHeat together until very warm, 120 - 130 f:1 cwater1 cmilk1/4 ccooking oilAdd liquids to flour mixture, with 1 egg Blend at low speed until moistened; beat 3 minutes atmedium speed.
By hand [unless you have a KitchenAid ] stir in 2 cupsrye flour and 1/2 to 1 cup additional white flour, to form a stiff batter.
Batter will follow spoon.
Cover batter; let rise in warm place (80 to 85F) for 30 minutes (batter should not double in size); stir down.
Spoonbatter into greased pans.
Cover; let rise again for 15 minutes (battershould not double in size.
) Preheat oven to 375 F (350 F for glass or darksurfaced non-stick.
) Bake at 375 F: 8x4 inch pans for 30 to 40 minutes and9 inch round pan for 45 to 50 minutes until loaf sounds hollow whentapped.
Remove from pan immediately.
Cool on rack.
Brush top of loaf withmelted butter, if desired.
High altitude (5200 feet): Increase temperature25 degrees F; reduce time by 5 minutes.
Variations: Caraway rye: add 2 tbs caraway seed to dry flour mixture.
Light pumpernickel: eliminate sugar and decrease water to 3/4 cup; add 1/4cup molasses and 2 tbs caraway seed to dry flour mixture.
Ingredients
Directions
Using solid shortening generously grease two 8x4 inch loaf pans or one 9inch round cake pan.
Combine in large mixing bowl:2 cunbleached or white flour1/4 csugar1 Tb salt2 pk active dry yeastHeat together until very warm, 120 - 130 f:1 cwater1 cmilk1/4 ccooking oilAdd liquids to flour mixture, with 1 egg Blend at low speed until moistened; beat 3 minutes atmedium speed.
By hand [unless you have a KitchenAid ] stir in 2 cupsrye flour and 1/2 to 1 cup additional white flour, to form a stiff batter.
Batter will follow spoon.
Cover batter; let rise in warm place (80 to 85F) for 30 minutes (batter should not double in size); stir down.
Spoonbatter into greased pans.
Cover; let rise again for 15 minutes (battershould not double in size.
) Preheat oven to 375 F (350 F for glass or darksurfaced non-stick.
) Bake at 375 F: 8x4 inch pans for 30 to 40 minutes and9 inch round pan for 45 to 50 minutes until loaf sounds hollow whentapped.
Remove from pan immediately.
Cool on rack.
Brush top of loaf withmelted butter, if desired.
High altitude (5200 feet): Increase temperature25 degrees F; reduce time by 5 minutes.
Variations: Caraway rye: add 2 tbs caraway seed to dry flour mixture.
Light pumpernickel: eliminate sugar and decrease water to 3/4 cup; add 1/4cup molasses and 2 tbs caraway seed to dry flour mixture.
