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?
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...