First try at No-Knead Caraway Rye bread - it came out not half bad!

J

julie-r-wa

Well-known member
I'd made plain white no-knead bread years ago using Jim Lahey's original recipe on the NYTimes (wow, that was 2006, about 10 years old now, though I don't know what month it was published). But the whole thing of using towels to transfer the dough... it was just so darn messy!

But I decided to give it another try, but to make a Caraway Rye loaf this time. And I found a method using parchment paper instead of towels that really helps keep the kitchen cleaner and makes the method a LOT easier.

So in the link you'll find my results... I think I'll go have a piece right now. smileys/smile.gif

http://www.twobirdsonescone.buzz/no-knead-caraway-rye-bread/

http://www.twobirdsonescone.buzz/wp-content/uploads/2016/02/CRye-noknead-small-20-300x224.jpg

 
It's quite nice, although next time...

...I'll use twice as much caraway. And a lot of rye bread recipes call for anise seed, which I decided not to use this first time. But next batch, I plan to make some anise seed powder to add to the dry ingredients, about 1/2 tsp powdered (I use my coffee grinder). From what I've read online, I believe it will add more of a "deli" flavor to the bread. I might add some powdered caraway, as well, I haven't decided. smileys/smile.gif

The rye sourdough starter I began on Saturday is doing quite well! All bubbly, those yeasties are really going to town. So my next actual loaf might be a regular sourdough rye, rather than the no-knead one I did this last time.

 
I find rye breads very difficult to shape.

I have taken to using my loaf pan as we use the bread primarily for sandwiches.

 
I used a big Le Creuset this first time, but am going to...

...use a loaf or a small Le Creuset next time, to get it into a better sandwich bread shape.

 
I tried first round then oval LCs

Both resulted in too much spreading. I now just use a standard loaf pan.

 
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