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Deli Rye - no knead


2 cups Shipton Mill Organic Light Rye Flour (601)

1 ½ cups Shipton Mill Organic White Flour (701 or 704)

414 ml or 14 oz cool Water

½ tsp Instant Yeast

1 heaping tsp Salt

1 Tbsp Sugar

¼ cup Caraway Seeds

1 Tbsp extra-virgin Olive Oil


Pour 414 ml or 14 oz cool water into a medium mixing bowl.

Put the yeast into the water and stir with wooden spoon handle (less mess than with the spoon end).

Add Salt, Sugar, Caraway Seeds and Olive Oil and stir. Add the flour. Stir with the wooden spoon handle until mixture is combined.

Scrape the sides of the bowl with a spatula to form into a ball.

Cover the dough and set aside overnight 8 - 24 hours.

Degass, pull and stretch the dough by stirring the dough with the handle of a wooden spoon into a ball.

Scrape the sides of the bowl with a spatula.

Line a bread pan (9” x 5” or 8 ½” x 4 ½ “) with 17 cm or 7 ½ “ parchment paper and pour the dough into the bread pan.

I use a “poor man’s Dutch oven” (the bread pan is covered with an inverted bread pan clipped together).

Proof for 30 - 60 minutes. I use a DIY proofing box.

Preheat the oven to Gas Mark 6 (400 degrees F).

Bake 40 minutes in an uncovered bread pan or 35 minutes in a “poor man’s Dutch oven” with the top on and 3 - 15 minutes with the top off, depending on how you like your crust. I find 10 minutes is good. The crust of the loaf in an open bread pan will be harder.

If there is extra dough, grease ramekins with oil and fill with bread dough.