Almost No-Knead Seeded Rye Bread
A no-fuss recipe is revolutionizing home baking but trades flavor and reliability for ease. Could we improve the bread's bland taste and make it rise high every time?
SERVESMakes 1 large round loaf
WHY THIS RECIPE WORKS
To avoid lengthy and tiresome kneading, we let our bread dough sit for 8 to 18 hours, during which a process called autolysis develops gluten—the protein that gives baked breads their bubbly, chewy crumb structure. After that, just 15 secon...