[posted by Ann]
Our neighborhood artisan bakery doesn’t offer a rye bread, so rye is the bread that I always make at home. I adapted Jim Lahey’s no-knead recipe, a cousin to my whole-wheat formula, using rye for one fourth of the total flour amount.
For the liquid I like to use leftover coffee or tea, and the prize-winning, pourable Traders Point plain yogurt, made from the milk of grass fed cows. Today with no coffee or tea on hand, I actually brewed a cup of Irish breakfast tea just for the rye bread. When it seemed that more liquid was needed, a little orange juice did the trick. I measure the flour on a scale now, so the flour measurements are given in grams.
150 grams bread flour
150 grams white whole-wheat flour
100 grams whole rye flour
2 tsp sea salt
1 tsp ground cardamom
2 tsp caraway seed
1 tsp dry yeast
Optional: 25 gram (ca ¼ cup) of another whole grain flour: spelt, buckwheat, kamut, amaranth…
½-¾ cup plain yogurt
1-1/2 to 1-3/4 cups warm but not hot liquid (can be some combination of water, tea, coffee, apple cider, orange juice, )
2 tablespoons natural sweetener (maple syrup, agave, molasses)
Phase 1: Mixing the dough and first rise
Mix the dry ingredients in a large bowl. Add the sweetener to the warm liquid and stir to dissolve. Add the yogurt to the flour mixture and stir.
Add the warm liquid to the flour mixture gradually, stirring to incorporate the flour. The dough should be quite wet.
Cover and let sit in a warm place for 10-16 hours, dough will have doubled in volume.
Phase 2: Prep for second rise
Generously dust a wooden board with the bread flour or whole wheat flour, then
scrape the dough out onto the floured board. With floured hands fold the dough into a loose ball.
Place a clean dishtowel on board or work surface, and generously dust with rye flour. Put the dough on the floured towel, seam die down and fold the towel ends to cover the dough. Let the dough rest in a warm, draft free spot for 1-2 hours.
Phase 3: Baking
Preheat oven to 475 degrees with rack in lower third of oven.
Place covered 4-5 quart heavy pot in center of rack and heat for 30 minutes.
CAREFULLY remove pan (wearing oven proof mitts) from oven, take off lid.
Lift towel and quickly but gently invert dough into hot pot.
Cover pot and bake for 30 minutes.
Remove cover and bake about 15 minutes more, checking to see that it doesn’t burn. Carefully remove from oven using heatproof mitts and remove bread from pot to cool on board or rack.
The yogurt and rye flour that I bake with: