Rye bread dates back to the Middle Ages, with variations coming from Northern and Eastern Europe. He now lives in London and shares his passion for the food, culture, and history of the European countries he’s visited. Beahm’s no-knead bread couldn’t be simpler and will reward your minimal effort with a bread that has a rick, dark crust and soft and chewy interior. I always wanted to learn to bake a loaf like that,” Beahm said, “This bread is almost rye bread without wheat, and yet it will get you most of the way to that perfect loaf.
The recipe calls for bread flour — not all-purpose flour — because it has a higher protein content and allows the dough to rise higher. Bread flour’s protein creates more gluten, which results in the desired chewy texture when the bread is baked. You can still make this no-knead recipe if you can’t find rye flour or prefer to use something else. This recipe is pretty flexible,” Beahm said. You can substitute it with whole wheat flour or just use all white bread flour. You’ll still have a delicious loaf of bread. The remaining ingredients are just instant dried yeast, salt, and water.
Before you begin, you should know that you’ll need to make the dough the day before you bake to give it a chance to rise. To start, sift through a strainer or stir together the bread flour, rye flour, salt, and yeast in a large mixing bowl. Add the water, and using a large wooden spoon, stir it into the dry ingredients. Because this is a sticky dough, you might have a little difficulty mixing everything together.