No-knead Rye Sourdough Bread THM-E

No-knead Sourdough Bread is so easy to make. You mix it together with a large spatula or spoon and the gluten is than developed by the stretch and fold method. This makes a wonderful loaf of bread. I love the taste of rye and the addition of caraway seeds give it that Old World Rye taste.

No-Knead Rye Sourdough Bread THM-E

  • 1 1/4 cups active sourdough starter
  • 1 1/4 cups water
  • 1 cup rye flour
  • 2 cups white whole wheat flour
  • 3 tablespoons vital wheat gluten
  • 1 teaspoon salt
  • 1-1 1/2 teaspoons ground caraway seed

In a large mixing bowl, stir all ingredients together until combined. You will have a rough, sticky dough. Cover and allow it to rise for 1 hour. Remove lid and gently pick up one side of the dough, fold it in thirds. Take the opposite side and fold in. Repeat with the opposite side of the dough. Cover and allow to rise for another hour. Repeat 3 more times for a total of 4 folding times. Cover and place in the refrigerator for 12 hours. Remove dough from the refrigerator. Fold dough in 3rds, pinching the dough together to seal the edges. Turn dough and fold in 3rds, pinching to seal edges. Line the bottom of the clay baker with parchment paper or foil. Place loaf seam side down in a clay baker. Cover. Allow loaf to warm to room temperature for 2 hours. Preheat oven to 450 degrees F. Remove the lid from the baker and fill with water. Allow the water to soak the lid for 10 minutes. Slash the loaf with a sharp knife. Empty the water from the lid and place it on the clay baker. Place the covered baker into the hot oven. Set the timer for 35 minutes. Reduce oven temperature to 400 degrees. Remove the lid and bake for an additional 18-19 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slices.

2 slices of bread are considered an E category and 1 slice an S-helper under THM guidelines

This dough was just stirred together with a large spatula. It looks like a rough shaggy mass. After the stretch and folds this turns into a silky elastic dough.
See how the dough is getting smoother and more elasticity! This is after the first set of stretch and folds.
Here is a video showing how you develop the gluten using the stretch and fold method.

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No-knead Rye Sourdough Bread

Course Side Dish
Cuisine American
Servings 12
Author Glenda Groff

Ingredients

  • 1 1/4 cups active sourdough starter
  • 1 1/4 cups water
  • 1 cup rye flour
  • 2 cups white whole wheat flour
  • 3 tablespoons vital wheat gluten
  • 1 teaspoon salt
  • 1-1 1/2 teaspoons ground caraway seed

Instructions

  1. In a large mixing bowl, stir all ingredients together until combined. You will have a rough, sticky dough. Cover and allow it to rise for 1 hour. Remove lid and gently pick up one side of the dough, fold it in thirds. Take the opposite side and fold in thirds. Repeat with the opposite side of dough. Cover and allow to rise for another hour. Repeat 3 more times for a total of 4 folding times. Cover and place in the refrigerator for 12 hours. Remove dough from the refrigerator. Fold dough in 3rds, pinching the dough together to seal the edges. Turn dough and fold in 3rds, pinching to seal edges. Line the bottom of the clay baker with parchment paper or foil. Place loaf seam side down in a clay baker. Cover. Allow loaf to warm to room temperature for 2 hours. Preheat oven to 450 degrees F. Remove the lid from the baker and fill with water. Allow the water to soak the lid for 10 minutes. Slash the loaf with a sharp knife. Empty the water from the lid and place it on the clay baker. Place the covered baker into the hot oven. Set the timer for 35 minutes. Reduce oven temperature to 400 degrees. Remove the lid and bake for an additional 18-19 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slices.

  2. 2 slices of bread are considered an E category and 1 slice an S-helper under THM guidelines

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. I do send small jars of mature sourdough starter at your request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of free sourdough starter with the purchase of a cookbook.   Buy It Now.


This is a picture of the texture of the Rye Bread.
No-knead Rye Sourdough Bread and No-knead Whole Wheat Sourdough Bread

www.pinterest.com/pin/349451252335406010/

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