Rye bread from My Bread: The Revolutionary No-Work, No-Knead Method by Jim Lahey and Rick Flaste

  • rye flour
  • bread flour
  • active dry yeast

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KatieK1 on May 20, 2021

    This is a recipe I make all the time. I use 1/6 cp less than the 1 1/3 cp water because otherwise the dough is too wet. For the second rise I turn the dough into a parchment-lined bowl, and then when it's time to bake it I lift the parchment out of the bowl and place it in the Dutch oven and bake it for 40 minutes covered instead of 30, then 15 minutes or so uncovered. Without the parchment the dough has a tendency to stick to the bottom of the pot which is a serious bummer.

  • Lepa on March 18, 2020

    As another poster noted, this was a really mild and delicious rye!

  • stockholm28 on January 05, 2020

    This is a very mild rye bread. Just as good as the basic recipe.

  • gastronom on February 27, 2015

    Easy, crusty, tasty!

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