This bread is a variant of my all-time favorite and so simple muesli bread recipe. I love rye bread for things like sandwiches, toast and dipping in sauce amongst other things but pesky seeds in my bread, which are all too often found in store bought rye breads, are not my cup of tea. So I decided to try making my own seedless, rustic rye loaf. With barely any kneading and letting the dough rest for 2 hours and up to a day in the fridge it is such a simple process that making your own artisan bread needn’t take any extra effort or time out of your day. 24 hours after mixing together the flour, water, salt and yeast Anna and I were enjoying slices of crusty, warm rye bread straight out of the oven (well, after the loaf had cooled just enough to cut) with butter melting into the nooks and crannies for our lunch. This is a no fuss bread that can be ready in as little as 4 1/2 hours or can be left to sit for days in the fridge to slowly ferment and develop a mild sourdough taste. This loaf is at its best right after baking and still warm from the oven but the next day I tore up thick slices of it into pieces and generously covered them in a homemade tomato sauce with Roma beans, which I have to say was equally delicious in its own right. However you want to slice it, you won’t regret the time spent making your own loaf of this bread.
Seedless Rye Bread
- 2 cups Rye Flour
- 1 1/4 cups Bread Flour
- 1 1/2 cups of warm Water (about 110°F)
- 1 Tbs or about 1 packet of Yeast
- 1/2 Tbs Salt
Mix warm water, yeast and salt in a large bowl. Add the flour and stir with a large spoon until a sticky ball forms. Remove the dough from the bowl, oil the bowl and return the dough to the oiled bowl (or you can use a second bowl). Cover with a towel and let sit in a warm spot to rise for one and up to two hours. Cover the bowl with plastic wrap or a lid and let rise in the fridge for 1-2 hours or overnight. Lightly flour a clean surface. Turn the dough out onto the floured surface and knead a few times until it feels smooth. Form into a ball and place on a baking sheet lined with parchment paper and sprinkle the top with a dusting of flour. Roll up two dish towels and place them around the ball so that when it rises it doesn’t spread out too flat. Cover with a clean towel and let rise for at least half an hour. Put a metal baking dish in the oven with about an inch or two of water in it and preheat the oven to 450°F. When the oven is preheated remove the towels and cut two 1/2″ deep slashes in the top of the bread and carefully place in the oven (there will be steam). Bake for 30 minutes or until browned on top and sounds hollow when tapped. Transfer the loaf from the baking sheet to a baking rack and bake for 5 more minutes to brown the bottom of the loaf (I remove the pan of water at this time too, but be careful it’s very hot!). Let the loaf cool on a wire rack for about half an hour before cutting (if you can!). Enjoy warm or you can store the bread for up to 4-5 days and it is equally delicious toasted.