No-Knead Beer Rye Bread
No-knead rye bread, infused with beer and caraway seeds, offers exceptional flavor and texture.
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Instructions
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Preheat the oven to 500°F with a 4-6 quart Dutch oven and its lid inside.
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Combine all dough ingredients in a large bowl and stir until a soft, shaggy dough forms.
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Cover the bowl tightly and let the dough rise at room temperature for 12 to 18 hours.
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Flour hands and parchment paper; scrape the dough onto the paper. Fold the dough over itself about 4 times, adding flour if needed, to form a taut round or oval loaf.
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Position the loaf seam-side down on the parchment, sprinkle with flour, cover with a kitchen towel, and let it rise for 2 hours, scoring it halfway through.
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Carefully remove the hot Dutch oven from the oven and reduce the oven temperature to 425°F.
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Using the parchment, lift the loaf into the hot Dutch oven, cover, and bake for 30 minutes.
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Remove the lid and bake for about 20 minutes longer, until the crust is golden brown and the internal temperature reaches at least 200°F.
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Transfer the bread to a rack and cool completely before slicing.