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o, today we are not going to get tired, I promise! The whole rye bread I’ll teach you how to make does not even require kneading – it almost makes itself! However, the taste is divine, you’ll see – and only because of rye!
Rye is a hardy cereal grass which is widely cultivated for its grain. It is mostly used to make bread, distill alcoholic spirits, and as livestock feed. Rye probably originated in southwest Asia as a weed in crops of domesticated wheat and barley around 4000 B.C. Since it grew better in poor soils and colder, moist climates, rye was domesticated around the Baltic Sea.
This is an extremely resilient grain – it can be grown at altitudes up to 12,000 feet and as far north as the Arctic Circle! Imagine that! The world’s main rye producing countries are Russia, Poland, and Germany. However, rye production is only 10% that of wheat, but it is the second most used cereal grain for making bread. Rye flour is high in protein, but with a low gluten content, that makes rye bread a bit dense and with much smaller holes in the crumb. Rye bread has a darker color, stronger, earthier taste than regular white and wheat bread, which is a reason why many people enjoy it.
Rye is abundant in soluble fiber, vitamin E, calcium, iron, and potassium. It is believed that consumption of rye prevents cardiovascular disease, colon cancer, breast cancer, and diabetes. Rye is also an extremely environmentally friendly plant, believe it or not! As a winter cover crop, rye’s deep roots capture nutrients, increase the health of the soil, prevent soil erosion, and rye even helps prevent weed growth without adding herbicides. Amazing! You can “drink” this versatile grain in a form of whiskey, vodka or gin, or boil the berries whole to add to a salad or a stew, but today we’ll be making a super easy, delicious and healthy no knead whole rye bread!
My No Knead Whole Rye Bread
Now, if you are not a fan of rye, do not despare! I also have a plain wheat flour no knead Dutch oven bread recipe on my site! But now, let’s get back to my no knead whole rye bread that is so easy to make! You will need good quality whole rye flour, some dried yeast and salt, and some water, of course. Besides that I’ve added some sunflower seeds and pupmpkin seeds to improve the taste. I will stir the ingredients, and transfer the dough into the prepared loaf pan. The next morning I will sprinkle my dough with some more pumpkin seeds and pop it in the oven! Easy-peasy! So, let’s get to work and make my awesome no knead whole rye bread!
No Knead Whole Rye Bread Recipe
by:Tereza Alabanda,The Pastry Maestra
PRINT PDF (EN) ISPIŠI PDF (HR)Prep. time : 5 minutes
Cook time : 45 minutes
Ready in 50 minutes plus overnight proofing
Level : Basic
Ingredients:- Whole grain rye flour 500g (17.6oz)
- Salt 10g (2Tsp)
- Dried yeast 4g (1Tsp)
- Sunflower seeds (raw) 50g (1.8oz)
- Pumpkin seeds (raw) 50g (1.8oz)
- Water 450g (1lb)
- Extra pumpkin seeds for topping
- First brush 30cm x 12cm (12″x5″) loaf pan with vegetable oil. Then line it with parchment paper. Brush the paper with vegetable oil too so the bread doesn’t stick to it when baked.
- To make the dough put whole grain rye flour into a large bowl. Add salt, dried yeast, sunflower seeds and pumpkin seeds. Stir well to combine. Then add water. Mix with a wooden spoon until all the ingredients are combined.
- Transfer the dough into the prepared pan. Then smooth it with a back of a spoon. Wrap the pan with cling film and leave it at room temperature overnight.
- Your dough has increased in volume overnight. First remove the cling film, then brush the dough with water. Sprinkle some pumpkin seeds on the top and brush them with water so they don’t burn during baking. Bake the bread at 180°C (350°F) for about 45-50 minutes.
- Remove baked bread from the pan, and put it onto a rack to cool down completely.
- There, your delicious no knead whole grain rye bread is done! Enjoy!
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