No Knead Rye Bread

A couple months back, my friend Amy and I took a bread class from here. It was our second cooking class, and was tons of fun. And really, what more could a carb-loving girl ask for in a cooking class subject than bread?

We learned a Parker House Roll recipe that tasted suspiciously like my grandmother’s rolls, a very versatile focaccia that can be adjusted to make anything from pizza dough to cinnamon rolls, and this rye recipe. I have along love affair with rye, and was excited to have the confidence to make it at home. I’ve since made it three times, and it’s always delicious, and really, truly easy. The original recipe calls for half this amount of rye flour, but I like a strong rye flavor, so I swapped out some of the white flour for rye. If you prefer a milder rye, use 1/2 cup rye flour and 2 3/4 cups all-purpose bread flour.

If you’re a local, you really should sign up for a class at MCTC. They’re affordable, informative, fun, and best of all – delicious! Go to www.cookingandculinary.com to sign up.

Rye Bread
1 1/2 C. lukewarm water
3/4 T (or one packet) yeast
1 T sugar
3/4 T salt
3/4 T caraway seeds, plus more for sprinkling
1 C rye flour
2 1/4 C all-purpose bread flour
cornmeal for sprinkling
cornstarch for wash

Mix the yeast, sugar, salt and caraway seeds into the water in a large bowl. Let sit for 10 minutes to be sure your yeast is active. You should get a foamy film on the surface of the water. Add in the flours and mix to combine. Cover with a towel and let rest for two hours at room temperature. Once the dough has risen, you may prepare it for baking or put it in the refrigerator for up to two weeks. (Or you can split the dough in half and do both!)

Dust the top of the dough with flour and halve the dough. Shape it into a ball, then elongate into an oval loaf. Allow it to rise again on a cornmeal-floured surface for 40 minutes. Do the same for the other half.

Preheat your oven to 450 degrees. Place a roasting pan on the bottom rack. Make a cornstarch wash using 1/4 t. cornstarch with a bit of water until it forms a paste. Add 1/4 C. water and warm in the microwave for about 40 seconds. Brush the top of the loaves with the wash, and sprinkle on additional caraway seeds. Cut parallel cuts across the surface using a sharp serrated knife.

Get 1 cup of hot tap water ready. Place your loaves in the oven, and pour the hot water into the roasting pan. Quickly shut the oven door. This creates a steamy environment that helps the bread develop a nice crunchy crust. Bake for 30 minutes. Cool before slicing. Enjoy!