Breadtopia - Latest Comments in No Knead Rye Recipe

Re: No Knead Rye Recipe

Wil Rice — Thu, 23 Apr 2009 13:32:51 -0000

Sorry the pictures got sent twice, I really don't know why. Oh yes, the bread is very much an excellent rye with a just right sourness.

Wil

Re: No Knead Rye Recipe

Wil Rice — Thu, 23 Apr 2009 13:27:44 -0000

Just got back to making bread after a couple years. I came across Eric's site and his video snagged me in. I got my old dried starter out of the freezer, kept my fingers crossed and in about a week it was back strong. Had to work with it another week, in and out of the refrig's, to get the sourness I like. Anyhow, I started right off with Joe's recipe, following Eric's video instructions. I did add 1.5 tsp of caraway, 1.5 tsp of fennel and 1 tsp of lemon juice. I put it in a small tupperware w/lid and put it in the refrig for almost 24 hours. It didn't rise at all, maybe a smigit, but it smelled great when I took it out about 8 pm the night prior to baking. My starter, true to form to when I use to bake bread, doubled the dough just over night, about 12 hours. I was afraid to go the 18 hrs, so I went ahead, layed it out on the board, folded and put into a basket sprayed and lined with wheat bran. After an hour I heated up a 7 qt Le Creuset DO at 500 deg. At 1.5 hours the dough really had not risen all that much but I knew from using my starter, it's character was/is to give a nice oven spring. I gently plopped the dough into the DO, a little off center, turned down the oven to 475 for 30 min. I took the cover off and turned the oven down to 450 but had to take the bread out after only about 7 min. I was amazed, at the loaf I got after only the first time. My wife said it was the best bread I ever made. I have already sent an order into Eric for some equipment. I don't want to keep using the DO. It is too heavy to lug around and I don't want to darken it. I am now looking at my Russian Black bread to see if I can convert it to the NK. Thanks to everybody for your postings and thanks to Eric for hooking me.

Wil

[img]NK1stRye.jpg[/img][img]NKryecrumb.jpg[/img]

Re: No Knead Rye Recipe

Eric E — Fri, 17 Apr 2009 23:00:08 -0000

I just tried to make NK rye, but using my well fed starter instead of dry yeast. I followed Joe's recipe except substituted 1/3 cup starter for the yeast. Ended up with a waaay too sticky dough, and after fermenting for 18hours and proofing for 2, it just oozed into the La cloche. Nonetheless, even though it baked only 2 inches high, it has an incredible taste, and a pretty good uneven crumb. Any suggestions, or did I mis-measure something? If using AP flour, should I add Vital Wheat Gluten?

I'd love to nail this recipe, because, as I said, it was delicious!

Re: No Knead Rye Recipe

tony — Tue, 10 Mar 2009 22:55:02 -0000

eric,just made nkrye and added 1 tbl molasses and 1/2 tbl
of carob and it just came out great...baked it in the oval laclocle..
thanks

Re: No Knead Rye Recipe

Bob Packer — Mon, 02 Mar 2009 12:29:34 -0000

I bought malt syrup Friday at a beer brewing shop. About 3.00 USD for a half pound.
Bob

Re: No Knead Rye Recipe

Janet Kelly — Sun, 01 Mar 2009 06:10:18 -0000

In my search for malt powder I have only been able to find it in commercial quantities. However, malt syrup can be found in health food stores here in Canada in a 10 oz jar. Malt syrup is used extensively by European bread makers. I saw it being used in a video on French bread baking. It looks just like molasses. The baker used about 1/8 teaspoon in a rather large batch of bread. The brand of malt syrup I have been able to find is HAPPY HOME and distributed by Grain Process Enterprises Ltd., Scarborough, Ontario, Canada,M1S 3M7. They may be able to advise you.

Re: No Knead Rye Recipe

marc — Sat, 28 Feb 2009 23:37:03 -0000

I've not seen barley malt powder anywhere

Re: No Knead Rye Recipe

Dorothy Chan — Fri, 20 Feb 2009 23:15:00 -0000

Hi Ellen,
Ovaltine is a malt based beverage which is similar to Horlicks. It contains malt extract, sugar, whole milk powderm, whey powder, sugar, palm oil, butter oil, oligofructose, sodium bicarbonate, and salt. I don't think you can substitute it for barley malt powder.

Re: No Knead Rye Recipe

Ellen — Fri, 20 Feb 2009 18:09:07 -0000

Hi.
Is it a difference between Ovalteen (sp.?) and barley malt powder, please?
I think in one of the mail I read that this two products interchangable.
Ellen.

Re: No Knead Rye Recipe

Ellen — Fri, 20 Feb 2009 18:08:15 -0000

Sorry.
This is clarification for my previous post. It should read BARLEY malt powder

Re: No Knead Rye Recipe

Ellen — Fri, 20 Feb 2009 18:06:05 -0000

Hi.
Is it a difference between Ovalteen (sp.?) and malt powder, please?
I think in one of the mail I read that this two products interchangable.
Ellen.

Re: No Knead Rye Recipe

MIKEE — Fri, 20 Feb 2009 13:03:47 -0000

I too am using diastatic malt powder 1/4 teaspoon or less. A little goes very far. I get great results . Better taste,much longer shelf life, and softer bread. The crust doesn't get as crisp for non rye breads. overall though its great. its not a preservative but wheat berries that are moistened and when they start to sprout they are ground and add
ed with a little more wheat flour. the malting produces an enzyme which improves the dough matrix.Its completly natural. I havn't heard anything bad,

Re: No Knead Rye Recipe

Linda — Fri, 20 Feb 2009 06:26:17 -0000

I have ww sandwich bread recipe that I've used forever, but no matter how I stored it, it just wasn't good after a couple of days. I tried King Arthur's diastatic malt powder - 1/4 teaspoon - and it has made all the difference in the world. When I fed 7 people the bread never had a chance of going stale, but with just 2 of us now, using the malt powder saves a lot of waste. I haven't tried it in the nk breads - we tend to eat those faster - lol!! Why does using Corning Ware at 500 degrees make me nervous??

Re: No Knead Rye Recipe

Breadtopia — Mon, 09 Feb 2009 16:20:21 -0000

Hi Janet,

Please email them to me and I'll be happy to post them for you.

Some day I'll find software that will allow people to post directly, but until then it's kinda round about.

Thanks

Breadtopia Edit: See Janet's photo and comments on the no knead recipe variations page.

Re: No Knead Rye Recipe

Janet Kelly — Mon, 09 Feb 2009 14:22:57 -0000

Eric,
I have consistent good results with the no knead basic recipe, whether I use yeast or starter. Thanks to you I've also learned how to dry and reactivate my starter. I now play with the basic recipe a bit and would like to submit pictures of some of the successful variations. How do I go about this?

Re: No Knead Rye Recipe

Dorothy Chan — Sat, 07 Feb 2009 16:26:45 -0000

Re: Molasses in Rye Bread
I just made a loaf using 5-1/2 oz. of dark rye flour and 10 oz. of non-bleached A/P flour, 3/8 tsp of yeast, 1/4 cup of dark molasses diluted in enough hot water to make 1-1/2 cups and I wait for it to chill before adding to the flour. I also added 1 tbsp of caraway seeds. The method and other ingredients is exactly as the original N0-knead recipe. After the first 18 hour proof, I turned the dough out onto a floured surface and sprinkle flour on top and knead it about 10 times and fold dough under into a ball and place it on greased parchment paper to let it do the second proof. I baked mine in an old squarish Corningware casserole with lid. The bread turned out nicely browned with a good crust. Because I knead it a few times, the hole is not as big (I don't like big holes in my bread). The molasses made it a little sweet and it has all the flavours of a good rye bread because of the caraway seeds and it was still moist and chewy. I was very pleased.
Dorothy

Re: No Knead Rye Recipe

Breadtopia — Tue, 03 Feb 2009 14:06:18 -0000

Hi Mikee,

A bit late here in responding. I was hoping someone else who knows of other ways would answer. Egg wash might be the most effective way but I know some use just water or milk. And yes, it's applied before baking.

Re: No Knead Rye Recipe

Janet Kelly — Sun, 25 Jan 2009 12:29:04 -0000

Just discovered your web site last week, but discovered no knead bread just last year. If the recipe is followed, it's a no fail recipe. If people insist on "improving" it before they've mastered the recipe, they haven't given themselves an opportunity to understand the process. Today I made two loaves, using my own sourdough starter in one of them and instant yeast in the other. Both look identical but the diifference is taste is quite distinctive. Have you addressed what happens if the fermentation process is speeded up by adding more yeast or starter? The slow fermentation is what gives it the flavour. I am a home baker but also run a very successful scratch bakery. I am not one of the bakers in my business, but I experiment at home where I won't get under the feet of the workers who are busy pumping out hundreds of loaves every day while I work on my one perfect loaf on my days off. I then try to bring what I've learned to my bakers who do not always immediately embrace my opinions. I became a baker by default many years ago when my first baker left to start her own bakery and I was left to pick up the pieces. I learned the craft, passed it on and got back to running my business, but I'm still passionate about bread and always willing to swap experiences.

Re: No Knead Rye Recipe

MIKEE — Sat, 24 Jan 2009 19:59:22 -0000

I sometimes use an egg white or a beaten egg with a few drops of water. i brush it on before baking so seeds will stick and iit gives the loaf a glaze. my questions are, i assume i should apply the egg wash before baking. is this right? can you recomend anything other than egg for a glaze and help keeping the seeds to stay put. thanks mike

Re: No Knead Rye Recipe

Stefanie — Thu, 22 Jan 2009 07:52:10 -0000

I have made my own sour dough starter and used your recipe with pineapple juice. Since this was the first time I produced my own starter in this house, I guess it even works well if you don't have any life cultures floating in the air...
Thank You so much for posting this worry-free recipe!

Re: No Knead Rye Recipe

Breadtopia — Sun, 11 Jan 2009 15:53:38 -0000

Hi Ellen,

Over proofing is letting the dough rise too long so that the yeast consumes too much of the available nutrients and the dough starts to lose some of its rise or at least doesn't rise more when baked.

Oven spring is the rapid increase in the volume of a bread during the first few minutes of baking. I find I get the best oven spring when I place the proofed dough in a hot oven before the dough has reached its maximum rise. Before it has over proofed ;).

The wetter the dough, the more it has a tendency to flatten out. You can stiffen up the dough by adding more flour at the beginning of the recipe.

Re: No Knead Rye Recipe

Ellen — Sun, 11 Jan 2009 13:17:10 -0000

Hello.
Eric, I love your video's and your site. You helped me a lot.
If I may I have very basic questions.
What is "over proof" and its consequences?
What is "oven spring", its effect on cooked bread, and how to achieve the best one?
As a rule my bread is rising horizontally. I made the "Sicilian bread". It came out OK, but it was heavy, wide, looking like flat cylinder.
Any suggestion, how to improve my technique, please?
Thank you.

Re: No Knead Rye Recipe

kellymo — Fri, 09 Jan 2009 22:19:34 -0000

Have made the no-knead recipe a few dozen times by now, and used this recipe for my first rye variation last weekend. It was perfect - probably my favorite no-knead yet. Tomorrow's rye dough is hanging out on the countertop now - thanks!

Re: No Knead Rye Recipe

Breadtopia — Wed, 07 Jan 2009 20:40:57 -0000

Sure. A little molasses would probably be good.

Re: No Knead Rye Recipe

tony — Wed, 07 Jan 2009 16:38:51 -0000

can i add molasses to the rye nkb recipie???
thanks