High Altitude Rye Sandwich Bread (No Knead)
A no knead, high altitude recipe for soft rye bread made with rye flour and caraway seeds, perfect for sandwiches or toast.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
- 3 cups (14.4 oz) bread flour or high protein flour, fluffed, spooned and leveled
- 1 cup (4 oz) rye flour, fluffed, spooned and leveled
- 1 ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 ½ tsp instant or rapid rise yeast (not the whole packet)
- 4 tsp caraway seeds
- 1 ¾ cups warm water, divided (between 110-115 degrees F)
- 2 tbsp "original" molasses or honey
- 2 tbsp olive oil
- softened butter, for greasing the pan
Instructions
Make the Dough and Let Rise
- In a bowl, combine the bread flour, rye flour, salt, yeast and caraway seeds.
- Stir the molasses/honey and olive oil into 1 1/2 cups of the warm water, then pour the liquid into the dry ingredients.
- Stir the dough until moistened and sticky, gradually adding the remaining 1/4 cup warm water, if needed.
- Cover the bowl tightly with plastic wrap and set in a warm place until doubled in size. Depending on your altitude, this may take anywhere from 45-90 minutes. At 5,280 feet, it took 60 minutes for me. The higher the altitude, the faster your dough will rise.
Shape the Bread and Let Rise
- Butter the inside of a small Pullman loaf pan (9x4x4 inches) with softened butter.
- Use a spatula to gently scrape down the dough from the sides of the bowl; this will cause it to deflate. Scrape the dough out onto a floured surface, then sprinkle the top of the dough with more flour, so it doesn't stick to your hands.
- Press the dough out into a rectangle, measuring 9x12 inches. Roll the dough up, so you have a 9-inch long log, then transfer it to the buttered pan, seam side down.
- Set the pan in a warm place to rest and rise a second time, about 30-45 minutes. When the dough has risen above the top edge of the pan by about 1-2 inches, it's ready to bake. Note that this bread has very little "oven spring", so it will not rise much more when it's baked.
Bake the Bread
- Preheat the oven to 375 F, and position a rack in the center of the oven.
- If you don't want the floury surface on top of the bread, brush off the excess flour with a pastry brush, then brush the top of the dough with about a tablespoon of melted butter.
- Bake the bread for about 40-45 minutes, until an instant read digital thermometer inserted into the center of the bread reads 195-200 F.
- Turn the bread out of the pan onto a cooling rack. Let cool for at least 30 minutes, before slicing.
- Enjoy the bread warm or toasted with butter, or used for sandwiches.
Notes
Store leftover slices of bread in an airtight container for up to 3 days, or in the freezer for up to 3-6 months.
The weights provided for the flour are based on the brands I used. This may vary depending on the brand. Personally, I prefer baking by volume, by first fluffing the flour in the canister or bag, lightly spooning it into the measuring cup, then sweeping the excess off the top to level it. Never use the measuring cup to scoop flour out of the bag, which will compact it into the cup, resulting in too much flour and a dense, heavy loaf.
Adapted from Alexandra Cooks
https://curlygirlkitchen.com/