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 seconds of kneading does the trick. To give our bread more flavor than standard no-knead recipes, we add vinegar for acidic tang and lager beer for extra yeastiness. We also replace some of the all-purpose flour with rye flour and add 2 tablespoons of caraway seeds to the loaf. We bake the bread in a covered pot to create steam, producing a springy interior, and then finish baking it uncovered for a beautifully browned crust.
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