This is the current house bread here. It’s a half-recipe of Carey Nershi’s No-Knead Sandwich Bread with a couple minor tweaks. The whole wheat and rye flours make for a fairly dense loaf that works well for sandwiches and toasts. There’s usually a sliced loaf in the freezer. When there are only a couple slices left, it’s time to make another loaf.
Given the rise times, it won’t be ready quickly. However, after the experience of a couple loafs, the active time is quite minimal and can be worked in somewhere during the week. I usually mix it on a weekend morning while making coffee.
- 216g Bread flour
- 109g Whole wheat flour
- 108g Dark rye flour
- 3g Active dry yeast
- 7g Salt
- 8g Caraway seeds
- 354g Water
- Mix dry ingredients in a large bowl.
- Add water and mix with hand into a shaggy dough ball.
- Cover and let rise for 5-6 hours at room temperature1.
- Butter a loaf pan.
- Turn dough out onto a floured work surface, it will be very wet.
- Add some flour to the top and pat down with hands.
- Using a dough scraper, fold the dough over onto itself a couple times.
- Roll into log shape that will fit into the loaf pan.
- Place in pan seam side down. Sprinkle top with a bit of flour.
- Cover and let rise for about an hour or so, until it has doubled in size.
- Preheat oven to 450º F.
- Slash top with a sharp knife and cook for 25-30 minutes (watch that the top doesn’t burn).
- Carefully turn out of pan immediately and let cook completely on wire rack before slicing.
1 After the initial rise, dough can be kept in the refrigerator for up to 2 weeks until ready to bake. If using refrigerated dough, expect the second rise to take a bit longer.
