No-Knead Sourdough Dark Rye Bread
This sourdough dark rye bread is made with caraway seeds, which give it the unique flavor commonly associated with rye bread. Its pleasant brown color comes from molasses and cocoa powder, while the rye flour itself makes it chewy and moist. A sourdough leaven provides the signature tang, and no knead is required to make this deeply flavorful loaf.
Ingredients
- 21 grams (1 tbsp) molasses
- 270 grams (1 cup plus 2 tbsp) water
- 25 grams (2½ tsp) sourdough starter active/fed
- 284 grams (2 cups) bread flour
- 106 grams (1 cup) dark rye flour
- 8 grams (1⅓ tsp) fine salt
- 5 grams (1 tbsp) unsweetened cocoa powder
- 6 grams (2 tsp) caraway seeds
- Ice cube for baking
Instructions
- In a medium bowl whisk together molasses and water until molasses has dissolved. Add starter and whisk until dissolved.
- In a large bowl whisk together flours, salt, cocoa powder, and caraway seeds. Add wet ingredient mixture to dry ingredients and mix just until a shaggy dough forms. Cover with a towel and let sit for 20-30 minutes.
- Wet your hands and gently fold the sides of the dough into the middle. The dough should become smoother and less shaggy looking. Transfer dough to a clear container or bowl. Mark the position of the top of the dough on the side the container with a washable maker or rubber band cover with plastic wrap or a towel.
- Leave dough to rise at room temperature until it has doubled in volume. This may take around 6-12 hours but this depends on the ambient temperature and the strength of your starter. For faster rising, or if room temperature is below 70°, proof in the oven with the light on (and leave yourself a sticky note on the oven so you don’t forget it is in there).
- Line a proofing basket (or 8 to 9-inch bowl or colander) with a towel and dust with flour.
- Fill a small bowl with water and use it to wet your hands. Gently release dough from the sides of the container and transfer to a wet or lightly floured work surface. Lightly stretch the dough into a rough square about 7x7-inches. Wet hands and again fold each corner into the middle. Repeat again, folding the corners into the middle. Continue until the dough becomes a somewhat taut ball. Transfer to prepared proofing basket seem-side up. Pinch the seems closed and dust the exposed side of the dough with flour.
- Cover dough with a towel and transfer to the fridge. Allow dough to cold proof in the fridge for 12-24 hours. Alternatively, proof at room temperature for 2-4 hours, or until dough has about doubled in volume.
- An hour before you plan to bake place a Dutch oven or deep skillet with lid in the oven and preheat to 450°. Once oven has preheated for an hour remove your dough from the fridge. Carefully flip your dough onto a sheet of parchment paper seem side down. Score the top of the loaf about 1/4-inch deep with a serrated knife or razor blade. The scoring can be a single slash down the middle, a cross, a square, or any pattern you like.
- Remove preheated Dutch oven from the oven and carefully lower dough into the pot. Add an ice cube to the pot and cover. Bake for 20 minutes then remove lid and bake for an additional 15-20 minutes until browned and internal temperature of about 210°.
- Remove to a wire rack to cool completely, at least an hour, before cutting (or tearing) into your bread.
Notes
Bread will stay fresh for a day or two if left at room temperature, preferably in a bread box or paper bag. For longer storage freeze it in a plastic bag, then toast when you are ready to enjoy.