Almost No-Knead Rye Bread

Recipe by Galley Wench
READY IN: 18hrs 10mins




  • Whisk together flours, caraway, yeast, and salt in large bowl.
  • To flour mixture add water, beer, and vinegar.
  • Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. (The dough will be very wet.).
  • Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
  • Line inside of 10 inch skillet with a 12- by 18-inch sheet of parchment paper.
  • Spray paper with nonstick cooking spray.
  • Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle.
  • Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
  • Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours. (I've also delayed the rising by placing dough in the refrigerator for up to 12 hours.).
  • About 30 minutes before baking, adjust oven rack to lowest position, place a large heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees.
  • Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
  • Carefully remove pot from oven and remove lid.
  • Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
  • Cover pot and place in oven.
  • Reduce oven temperature to 425 degrees and bake covered for approximately 30 minutes.
  • Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer.
  • Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.