I think I’ve mentioned this once or twice, OK, maybe more times than that, but I am Danish and love my rye bread. And there are no bakeries within a reasonable driving distance here that make the kind of heavy, dense, yummy rye bread I crave.
I have to bring back the rye bread I love when I visit my sibs, and since I don’t get up there that often, it can be years in between me getting my teeth into a slice of the rye bread I need.
Along the way I’ve experimented with making my own, and sometimes it’s been pretty good, but still, just not quite right. But I eat it anyway. I’ve posted here a recipe I made a couple of years ago, and while good, it’s pretty labour intensive.
Then, while mixing up a batch of my No-Knead bread, I got an idea.
More of a flash of, ‘gee I wonder what would happen if?’
And guess what? It worked, so well, I’m now ready to smack myself for not thinking of it before.
I made some No-Knead Rye Bread.
Just substituted 2 cups of rye flour for 2 cups of bread flour, added some plain Greek Yoghurt and VOILA!!!!!!!
Rye Bread, that not only looked and smelled like Rye Bread, but tasted amazing.
And it was so easy.
Cover bowl with plastic wrap and set aside for 12 – 18 hours, overnight works great for this. I put this in the oven, to keep the temperature even.
Take a large fork and poke a bunch of holes into the top of the loaf, it helps to keep it from cracking across the top. (and next time I will poke more holes in it, as I did get some cracking.)
Remove the hot pot from the oven and drop in the dough. I love to leave the bread on parchment paper, it’s so much easier to get the loaf out of the pot after it’s done.
And if you can wait that long, and I did wait cause I had an appointment 15 minutes after taking the bread out of the oven that I had to get to. Please wait until it is cool before cutting it. It just crumbles and gets messy otherwise.
See, how pretty? And it tasted out of this world good. I inhaled a couple of slices right off the bat here, then had some for lunch the next day with some lovely ripe Brie on top. I also sliced the rest of the loaf up into very thin slices, and froze it.
But I still have a nice bottle of Aquavit in the freezer and it goes so well with Pickled Herring and Rye Bread and Tilsit or Port Salut Cheese…