Rick’s No Knead Rye

Canadian Rick Clare emailed this picture of his fine looking no knead rye he baked yesterday. Made with 20% dark rye and only a 12 hour initial ferment. You can see the nice rise and open crumb. Rick describes the taste as “very flavourful”.

This may address some questions about the necessity of proofing for the entire 18 hours as typically prescribed in the no knead recipe. While the longer proof is often desirable for full flavor development, it’s nice to know we can squeeze the total recipe time down if time is short and still achieve good results.

This is a yeasted bread. Next up for Rick is a sourdough version of the no knead recipe, his first attempt at sourdough baking. Perhaps he’ll keep us abreast of his baking adventures.

Ricks no knead rye

Jan. 12, 2008 Update:

Due to popular demand, I have requested (and gratefully received) Rick’s recipe for the above rye bread. Rick explained that this is more in the form of his personal baking notes but appear to be plenty well detailed for anyone to follow. You can see that he has made some modifications to the basic no knead method and incorporated some interesting techniques that have obviously worked out well.

Simple Light Rye 12 hour

2 1/2 cups unbleached white flour

1/2 cup dark rye flour

2 teaspoon fine salt

1/4+  teaspoon yeast

1 3/4 cups water – by weight 75% hydration

Ferment 12 hours then French fold

Proof 2 hours

Bake covered for 30 minutes at 500F

Finish uncovered at 400F 15 minutes

(Dry 15 minutes heat off)

Internal 209.5F
Open crumb, salty, good flavour, great crust.

Baked May 20/07

Rick’s Baking Notes:

SALT: Most of us are or should be aware about sodium consumption. This recipe calls for 2 teaspoons of salt. I have made this same loaf without salt and substituted 2 tablespoons of cider vinegar for 2 tablespoons of water to maintain a hydration of 75%. The cider vinegar boosts the overall flavour of the loaf and also adds a pleasant back taste to give the loaf personality.

FRENCH FOLD: I discovered this method on a baking blog. When the primary fermentation is complete turn the dough out on a floured board and gently stretch the dough into a loaf like shape. Place your hands under the dough at the mid point and lift. When the dough folds in on itself return to the board, stretch and repeat. I do this 5 or 6 times and then proof the loaf for 2 hours in a proofing bowl.

FLOUR: This loaf works nicely when 1 cup of whole wheat flour is substituted for 1 cup of all purpose flour.

DRY CYCLE: Once the loaf is baked and the internal temperature has been reached, turn the oven off, prop the door open a few inches and leave the loaf in the oven, uncovered, for 15 minutes. This conditions the loaf and will help deliver a crusty loaf.

WEIGHING VS MEASURING: The debate surrounding dry measure versus weighing ingredients continues. I bought a digital scale from Eric last year and now find I can replicate recipes time after time without noticeable variations. I was not able to do this when I baked using volumetric measuring. This recipe was developed using volumetric measure.

{ 9 comments… read them below or add one }

David Richter August 10, 2009 at 7:41 am

I have a somewhat different approach to no-knead rye bread. To the usual ingredients for the Jim Lahey boule (3 cups of bread flour, 1/4 tsp dry yeast, 1 tbsp kosher salt, 13 oz tepid water) I add 2/3 cup of organic rye flakes (my local health food store sells it for $1.29/lb) and 1 tbsp of caraway seed. It rises overnight, then I dump it out onto the counter and french-fold it. I let it rise till doubled, then bake at 450 as in the Lahey procedure. The flavor is intense but the dough is easy to work because the rye is in the form of flakes rather than flour.

Reply

Breadtopia February 6, 2009 at 10:35 am

Hi Frank,

I’m not sure how to answer the significance question. Wet doughs, such as no knead and ciabatta bread dough, tend to produce an open crumb (large, irregular holes throughout the bread).

Percent hydration is the amount of water, by weight, as a percentage of the flour used. So a 75% hydration dough would consist of 3 grams of water for every 4 grams of flour.

Reply

Frank February 5, 2009 at 9:20 pm

What is the significance of 75% hydration? And how do you determine it?

Reply

iota January 8, 2009 at 4:38 pm

Also, I use less salt, like 1.5 tsp, and bake at 450 for 30 covered and 20-30 uncovered.

Reply

iota January 8, 2009 at 4:36 pm

Strange, my recipe for no-knead is almost identical, except I don’t consider my bread rye bread. To my mind, the rye in that concentration was meant to reach some sort of equivalent to French gray flour to achieve a more nutritious and flavorful bread. No matter what you call it, it makes a great loaf.

Reply

breadtopia January 12, 2008 at 11:34 am

Okay. Rick got back to me with his rye recipe. Sounds like another winner. See above.

Reply

breadtopia January 9, 2008 at 5:28 am

I’ve emailed Rick to see if he’s amenable to posting it here. We’ll see.

Reply

Ron Newman January 8, 2008 at 8:26 pm

May I have the recipe??

Thank you,

Reply

Al Vitale January 1, 2008 at 6:12 pm

May I have the recipe??

Thanx

Al

Reply

Leave a Comment

Optionally add your bread image (.jpeg image format)