When most people think of rye bread they think of the flavor of carraway seed that often is added. Some people don’t care for that flavor and think they don’t like rye. If you think you don’t like rye bread, try this easy to make no-knead recipe. Rye has a wonderfully subtle nutty flavor. Serve this and see if your guests can guess the secret ingredient(s).
2 C warm water 100-110 degrees
1 C strong coffee (for a really special bread use Cuban or Turkish coffee made with cardamom)
1/4 C sorghum (or maple) syrup
2 T cocoa powder, unsweetened
2 T salt 3 C Sunrise Pumpernickel Rye Flour
2 C Sunrise TR Heritage Whole Wheat Flour
2 C Sunrise TR Heritage Flour, Bolted or Refined
1 1/2 T fresh yeast
Combine the 3 flours and yeast in a large bowl that has a cover.
In a large measuring cup mix the first 5 ingredients.
Add this mixture to the flour and mix well in an electric mixer with a dough hook or by hand. This dough needs to be worked a bit.
Mix or knead until you see that gluten is starting to hold the mixture together and it can be stretched without breaking apart.
Let it rest for about an hour or until it has doubled in size.
Punch it down, cover bowl, and place in refrigerator. It can stay in the refrigerator for up to a week. As it stays there the flavor changes and it has almost a sourdough taste.
This is enough dough for three or four loaves depending on the size pan you use.
When you are ready to bake, take dough out of refrigerator and weigh out 1 – 1 1/2 pounds. Let rise for a couple of hours or until it has reached the top of the pan.
Brush the top with an egg wash.
Bake at 350 degrees for about 30 minutes.
You can bake the same day you make the dough if you punch it down and let it rise before you bake it.