Overnight No Knead Sourdough Rye Bread is a delightfully simple way to enjoy homemade rye bread anytime you like.
You will need sourdough starter to make this recipe. The best place to get starter is to ask someone to share some with you. If you can’t find any, head over to Sourdough Home. They have great instructions for starting and caring for your sourdough.
I keep some in hibernation in the refrigerator and bring it out when I feel like going on a sourdough cooking binge. I brought it out recently, added some flour and water and just a bit of sugar to help wake it up and then made this heavenly loaf of bread.
If you haven’t tried the no knead overnight bread technique it is so easy and versatile:
- It works with bread flour, all purpose flour, whole wheat as well as rye flour.
- You can use yeast or sourdough as a leavener.
- You can add just about anything to it: herbs, cinnamon and raisins, sun dried tomatoes, cheese, etc.
- After the overnight rise you can make an artisan loaf, focaccia or even pretzels.
No Knead Overnight Sourdough Rye Bread
- 1/4 cup sourdough starter
- 1 3/4 – 2 cups water
- 2 cups rye flour
- 2 cups all purpose flour
- 1 1/2 teaspoon salt
- 1 teaspoon caraway seeds optional
- In a large mixing bowl, combine 1/4 cup starter and 1 3/4 cup water.
- Add remaining ingredients and combine until incorporated. The dough should be stiff and "shaggy". Add extra water or flour as needed
- Cover with plastic wrap and a kitchen towel. Place in a warm place to rise for 12-18 hours.
- Spread flour on a clean working surface and turn out the dough. Fold it towards the middle then press into a rectangle 10-15 times.
- Line a large skillet, bowl, slow cooker crock, etc. with a piece of parchment paper that is a few inches higher than the edges. Ideally you want to find something the same shape as your final baking dish.
- Cover and let rise about 1 to 1 1/2 hours.
- About 15 minutes before baking, move your oven rack below center, but not all the way to the bottom. You want plenty of air movement around the pan when baking.
- Place a clay cooker or cast iron casserole pan (see note) in the oven and preheat to 500 degrees.
- Remove the pan from the oven. Lower the temperature to 425 degrees.
- Gently grab the edges of the parchment paper and move the proofed loaf into the pan. Cover, and place in the middle of the oven. Bake for 15 minutes.
- Remove cover and continue baking an additional 15-17 minutes.
- Remove from oven and let cool completely.
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