arrow-right cart chevron-down chevron-left chevron-right chevron-up close menu minus play plus search share user email pinterest facebook instagram snapchat tumblr twitter vimeo youtube subscribe dogecoin dwolla forbrugsforeningen litecoin amazon_payments american_express bitcoin cirrus discover fancy interac jcb master paypal stripe visa diners_club dankort maestro trash

Recipes

No-Knead Dark Rye Loaf

No-Knead Dark Rye Loaf

Recipes

No-Knead Dark Rye Loaf

January 15, 2018


No-Knead Dark Rye Loaf

You may remember our good friend Lisa Halliwell, who has expertly developed several recipes specifically for use with our freshly milled flours. Lisa, a registered dietician, and blogger at Home Grown Life, has done it once again with something special for our Rye lovers, with this insanely beautiful No-Knead Dark Rye Loaf. This loaf features both our Flourist Whole Grain Spelt Flour, and of course our Flourist Whole Grain Rye Flour.

No-Knead Dark Rye Loaf
3 cups (441g) Flourist Whole Grain Spelt Flour
1½ cups (186g) Flourist Whole Grain Rye Flour
⅓ cup (33g) cocoa powder
2 tsp salt
½ tsp instant yeast
2 tbsp caraway seeds and more to sprinkle on top
2½ cups water

Mix all ingredients together in a large bowl. The dough should be fairly wet. Cover with plastic wrap and set at room temperature in a draft-free space overnight for 12-20 hours.

After 12-20 hours, the dough should be about double in size and have bubbles at the surface. Grease a loaf pan and scrape the dough into it. Sprinkle the top of the dough with extra caraway seeds. Cover the pan with plastic wrap or a dishtowel and set aside.

Now, preheat the oven to 400°F. Once the oven is ready, uncover the loaf pan and cook for 60 minutes. Let the loaf cool in the pan for 20-30 minutes before removing it to cool completely on a wire rack.

0 comments


Leave a comment

Please note, comments must be approved before they are published

Related Products