I was looking for a recipe for rye bread and came across the easiest way to make bread – no kneading. It tastes lovely too. The recipe calls for caraway seeds, but after my first trial, I decided not to add these. With or without – it tastes pretty damn good! I found the recipe at the following site…
3 cups lukewarm water
1 & 1/2 tablespoons yeast
1 & 1/2 tablespoons salt
1 & 1/2 tablespoons caraway seeds, plus extra for sprinkling
1 cup rye flour
5 & 1/2 cups bread flour
Mix the yeast, salt and caraway seeds with the water in a large bowl. Mix in the remaining dry ingredients without kneading. Cover with a towel and allow to rest at room temperature for about 2 hours.
At this point, cover with plastic wrap and place in the fridge overnight – comments on the blog suggested that leaving it overnight, rather than baking straight away provided the best results…
Dust the surface of the dough with flour and cut off 1/4 of the dough. Dust the piece with more flour and quickly shape it into a ball. Elongate the ball into a oval-shaped loaf. Allow it to rest and rise on a floured surface for 40mins. Preheat the oven to 220 degrees C and place an empty roasting pan on the bottom shelf. Leave the pizza stone in the oven to preheat. Spray the top of the loaf with water and sprinkle with extra caraway seeds. Using a serrated edge knife, cut a couple of deep slashes across the loaf. Pour 1 cup of hot tap water into the roasting pan and immediately place the loaf onto the pizza stone and close the door. Bake for 30mins.