NO KNEAD RYE BREAD

Following the previous Rye with Wheat Bran bread, I next tried using half the amount of rye flour with the same hydration. This time I also used the No Knead method and added caraway seeds. The result was a thin crispy crust; soft, chewy and large holed crumb with the aroma of caraway! Lovely!

1/2 tsp yeast
1 Tbs Caraway seeds
1 1/2 Tbs Wheat bran flakes
252g warm water ( 70% hydration )

Method:
Mix thoroughly all the dry ingredients in a bowl. Add in the warm water and work this in and leave the sticky dough covered, overnight. After 12 to 14 hours, transfer the dough onto a floured surface and let it rest a few minutes before shaping into a ball.

 I use a banneton basket to proof the dough for the next 2 hours. When it has doubled in size, transfer the dough onto baking paper, score it and, and then bake in a hot oven at 230˚C for 30 minutes or till it’s brown and tapping the loaf produces a hollow sound.

Tips:
-To prevent the dough from sticking to the sides of the banneton, some bakers use rice flour or a 50:50  mixture of rice and all-purpose flour.
-An easy and gentle way to move the loaf from the basket to the oven is to place a cut sheet of parchment over the top of the basket, then place your peel over that.  Flip the basket over, remove it, score the loaf, then move the parchment containing the bread on to your stone.
-If you don’t have rice flour, try using coarse semolina, rye, wheat germ/bran, or something similar. Otherwise, use a lot of flour.