No-Knead Rye Bread

This recipe is an adaptation of the whole grain rye bread from the book Healthy Bread in Five Minutes a Day. The authors use a no-knead method with a fairly wet dough. I highly recommend reading this book if you’re interested in trying out different artisan breads. 

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4 cups lukewarm water
2 tbsp yeast
1 tbsp salt
1 tsp sugar
3 cups BCF Dark Rye Flour
2 ½ cups BCF Partially Sifted Flour
2 ½ cups BCF Whole Wheat Flour

In a large bowl mix together the water, yeast, salt and sugar. Let the mixture sit for about 15 minutes or until the yeast becomes bubbly. Add in the flours and mix well. The dough will be quite wet. Allow the dough to rise in a warm spot for about 2 hours. Preheat the oven to 425°F. Split the dough in half and form each piece into a ball on a lightly floured surface. Allow the dough to sit for 20 minutes. Bake the bread for about 35 minutes. Allow to cool before slicing.