{"id":278,"date":"2024-10-22T11:36:31","date_gmt":"2024-10-22T16:36:31","guid":{"rendered":"https:\/\/www.jaderiderjourneys.com\/cookbook\/?p=278"},"modified":"2024-10-22T11:46:17","modified_gmt":"2024-10-22T16:46:17","slug":"no-knead-rye-bread-recipe","status":"publish","type":"post","link":"https:\/\/www.jaderiderjourneys.com\/cookbook\/2024\/10\/22\/no-knead-rye-bread-recipe\/","title":{"rendered":"No-Knead Rye Bread Recipe"},"content":{"rendered":"<p>from ChainBaker ( <a href=\"https:\/\/www.chainbaker.com\/\">Home &#8211; ChainBaker<\/a> )<\/p>\n<p><strong>For the pre-ferment \u2013<\/strong><\/p>\n<ul>\n<li>250g (8.8oz) rye flour<\/li>\n<li>250g (8.8oz) water at around 20C (68F)<\/li>\n<li>0.5g (0.02oz) dry yeast or 1.5g (0.06oz) fresh yeast<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>For the main dough \u2013<\/strong><\/p>\n<ul>\n<li>250g (8.8oz) white rye flour<\/li>\n<li>120g (4.2oz) toasted seeds *optional<\/li>\n<li>1 tablespoon (0.5oz) black treacle<\/li>\n<li>5g (0.2oz) dry yeast or 15g (0.6oz) fresh yeast<\/li>\n<li>10g (0.3oz) sea salt<\/li>\n<li>175g (6.2oz) water at 27C (80F)<\/li>\n<\/ul>\n<p>The day before baking mix all the pre-ferment ingredients. Cover and leave for around 12h.<br \/>\nYou want the preferment to be full of bubbles. Place the mix in a glass jar for a better view. If your kitchen is quite warm, then use cooler water to prevent it from over fermenting.<\/p>\n<p>The following day mix the water, yeast, black treacle, salt, seeds, pre-ferment and the remaining flour. I would advise mixing all but the flour first to disperse the ingredients evenly before adding the remaining flour as the flour will make the dough sticky and hard to mix.<br \/>\nShape and place in bread basket or a cloth-lined cake tin dusted generously with flour.<br \/>\nFinal proof for around 2h (you will see it puffing up and cracking on the surface). If it has not cracked, then you will know to leave it to ferment for longer.<br \/>\nHalfway through proofing pre-heat your oven and cast-iron pot or thick bottom tray to 200C (390F) without fan or 180C (350F) with fan.<br \/>\nScoring and bake covered (if you have a lid) for 30min.<br \/>\nRemove lid and continue baking for another 30min. If you are not sure if your bread is fully baked, you can stick your temperature probe into the centre of your loaf. If it reads 94C (200F) or more it means it is fully baked. This works with every bread. Not that I encourage it! You will in time learn to tell the readiness of bread by feel. My oven is quite weak, so yours might bake your bread more quickly. Keep an eye on it.<br \/>\nLet it cool down for up to a whole day and enjoy.<\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"entry-summary\">\nfrom ChainBaker ( Home &#8211; ChainBaker ) For the pre-ferment \u2013 250g&hellip;\n<\/div>\n<div class=\"link-more\"><a href=\"https:\/\/www.jaderiderjourneys.com\/cookbook\/2024\/10\/22\/no-knead-rye-bread-recipe\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &ldquo;No-Knead Rye Bread Recipe&rdquo;<\/span>&hellip;<\/a><\/div>\n","protected":false},"author":1,"featured_media":279,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[18],"tags":[],"class_list":["post-278","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","entry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2024\/10\/rye.jpg?fit=%2C&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p88GgB-4u","jetpack-related-posts":[{"id":46,"url":"https:\/\/www.jaderiderjourneys.com\/cookbook\/2019\/11\/21\/easy-no-knead-skillet-bread\/","url_meta":{"origin":278,"position":0},"title":"EASY NO-KNEAD SKILLET BREAD","author":"Balam","date":"November 21, 2019","format":false,"excerpt":"INGREDIENTS 1 package(2 1\/4 tsp) active dry yeast 2 cups (16 fl oz, 473 ml)\u00a0 lukewarm water 1\/2 TBSP Morton kosher salt (use 1 TBSP if using Diamond Kosher) 4 1\/3 cups (18.4 oz, 515 gr) all-purpose flour olive oil rosemary INSTRUCTIONS Combine yeast and warm water in a large\u2026","rel":"","context":"In &quot;Bread&quot;","block_context":{"text":"Bread","link":"https:\/\/www.jaderiderjourneys.com\/cookbook\/category\/bread\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2019\/11\/IMG_1855.jpg?fit=550%2C825&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2019\/11\/IMG_1855.jpg?fit=550%2C825&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2019\/11\/IMG_1855.jpg?fit=550%2C825&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":160,"url":"https:\/\/www.jaderiderjourneys.com\/cookbook\/2021\/02\/13\/pizza-from-scratch-2\/","url_meta":{"origin":278,"position":1},"title":"Pizza from scratch","author":"Balam","date":"February 13, 2021","format":false,"excerpt":"This is a recipe I have been working with for a long time. I adapted the pizza crust from a focaccia recipe about 17 years ago. Ingredients: Bread flour [3 cups] Water [ 1 cup ] Salt [ 1.5 tsp ] Yeast [ 2 tsp ] Olive Oil [ 3\u2026","rel":"","context":"In &quot;Main Course&quot;","block_context":{"text":"Main Course","link":"https:\/\/www.jaderiderjourneys.com\/cookbook\/category\/main-course\/"},"img":{"alt_text":"Pizza Food Dish Snack Meal Dinner  - romjanaly6 \/ Pixabay","src":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2021\/02\/pizza-food-dish-snack-meal-dinner-5927917.jpg?fit=1200%2C800&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2021\/02\/pizza-food-dish-snack-meal-dinner-5927917.jpg?fit=1200%2C800&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2021\/02\/pizza-food-dish-snack-meal-dinner-5927917.jpg?fit=1200%2C800&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2021\/02\/pizza-food-dish-snack-meal-dinner-5927917.jpg?fit=1200%2C800&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2021\/02\/pizza-food-dish-snack-meal-dinner-5927917.jpg?fit=1200%2C800&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":155,"url":"https:\/\/www.jaderiderjourneys.com\/cookbook\/2021\/02\/13\/pizza-from-scratch\/","url_meta":{"origin":278,"position":2},"title":"Pizza from Scratch","author":"Balam","date":"February 13, 2021","format":false,"excerpt":"This is a recipe I have been working with for a long time. I adapted the pizza crust from a focaccia recipe about 17 years ago. Ingredients: - All bread flour [3 cups] [ - Water [ 1 cup ] [ - Salt [ 1.5 tsp ] [ - Yeast\u2026","rel":"","context":"In &quot;Main Course&quot;","block_context":{"text":"Main Course","link":"https:\/\/www.jaderiderjourneys.com\/cookbook\/category\/main-course\/"},"img":{"alt_text":"Pizza Food Dish Snack Meal Dinner  - romjanaly6 \/ Pixabay","src":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2021\/02\/pizza-food-dish-snack-meal-dinner-5927917.jpg?fit=1200%2C800&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2021\/02\/pizza-food-dish-snack-meal-dinner-5927917.jpg?fit=1200%2C800&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2021\/02\/pizza-food-dish-snack-meal-dinner-5927917.jpg?fit=1200%2C800&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2021\/02\/pizza-food-dish-snack-meal-dinner-5927917.jpg?fit=1200%2C800&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2021\/02\/pizza-food-dish-snack-meal-dinner-5927917.jpg?fit=1200%2C800&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":102,"url":"https:\/\/www.jaderiderjourneys.com\/cookbook\/2020\/05\/20\/an-artisan-bread-recipe\/","url_meta":{"origin":278,"position":3},"title":"An Artisan Bread Recipe","author":"Balam","date":"May 20, 2020","format":false,"excerpt":"Prep Time 5 hours Cook Time 30 minutes Total Time 5 hours 30 minutes Servings 4 Author Chef Billy Parisi Ingredients: 560 grams of 00 bread flour 190 grams of whole wheat flour 600 grams of water at 98\u00b0 to 100\u00b0 F or 36-37\u00b0 C 17 grams of Kosher salt\u2026","rel":"","context":"In &quot;Bread&quot;","block_context":{"text":"Bread","link":"https:\/\/www.jaderiderjourneys.com\/cookbook\/category\/bread\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2020\/05\/bread-233_1920.jpg?fit=1200%2C801&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2020\/05\/bread-233_1920.jpg?fit=1200%2C801&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2020\/05\/bread-233_1920.jpg?fit=1200%2C801&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2020\/05\/bread-233_1920.jpg?fit=1200%2C801&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2020\/05\/bread-233_1920.jpg?fit=1200%2C801&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":41,"url":"https:\/\/www.jaderiderjourneys.com\/cookbook\/2019\/10\/02\/cast-iron-garlic-naan\/","url_meta":{"origin":278,"position":4},"title":"{Cast Iron} Garlic Naan","author":"Balam","date":"October 2, 2019","format":false,"excerpt":"{Cast Iron} Garlic Naan Makes 6 Ingredients: 1 teaspoon active dry yeast 2 teaspoons sugar, divided \u00be cup warm water 3 tablespoons plain yogurt 2 tablespoons extra-virgin olive oil 2 cups all-purpose flour, plus more for rolling 1 teaspoon kosher salt, more for finishing 1\/8 teaspoon baking powder 2 tablespoons\u2026","rel":"","context":"In &quot;Bread&quot;","block_context":{"text":"Bread","link":"https:\/\/www.jaderiderjourneys.com\/cookbook\/category\/bread\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2019\/10\/naan-1.jpg?fit=600%2C800&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2019\/10\/naan-1.jpg?fit=600%2C800&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2019\/10\/naan-1.jpg?fit=600%2C800&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":35,"url":"https:\/\/www.jaderiderjourneys.com\/cookbook\/2019\/10\/02\/whole-wheat-no-knead-skillet-bread\/","url_meta":{"origin":278,"position":5},"title":"Whole Wheat No-Knead Skillet Bread","author":"Balam","date":"October 2, 2019","format":false,"excerpt":"The simplest tweak of a recipe can yield a completely different loaf. It\u2019s a frustrating science, for sure. I\u2019ve baked more bread over the past week, trying to get that loaf that I could practically taste and a crackling crust I could almost hear. Two things I knew\u2026it had to\u2026","rel":"","context":"In &quot;Bread&quot;","block_context":{"text":"Bread","link":"https:\/\/www.jaderiderjourneys.com\/cookbook\/category\/bread\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2019\/10\/whole-wheat.jpg?fit=600%2C427&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2019\/10\/whole-wheat.jpg?fit=600%2C427&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2019\/10\/whole-wheat.jpg?fit=600%2C427&ssl=1&resize=525%2C300 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/posts\/278","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/comments?post=278"}],"version-history":[{"count":1,"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/posts\/278\/revisions"}],"predecessor-version":[{"id":280,"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/posts\/278\/revisions\/280"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/media\/279"}],"wp:attachment":[{"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/media?parent=278"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/categories?post=278"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/tags?post=278"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}