How To Bake No-Knead Sourdough Rye Bread

March 18, 2012 · 11 comments

I’ve baked bread for a while but always was intimidated to try sourdough, until now.

In fact, once I got the starter chugging along, it was ridiculously easy, so I thought I’d share the joy.

To get the best flavor, and to accommodate the “no knead” part of the equation, the dough needs to rise about 12 or so hours. This means you need to think about this as a day-long gig (or better still, overnight) but as you’ll see in the videos, the actual hands-on part amounts to only about 15 minutes. Truly, and that includes clean up. Think of it as a really terrific babysitting job, where the baby slept the whole time and you only needed to let the dog in and out a couple of times, and they paid really well.

Here’s the list of ingredients I used this time:

  • 1 cup (5 oz.) organic rye flour
  • 2 1/2 cups (11 oz.) organic unbleached white flour
  • 1 1/2 tsp. sea salt
  • 1 tbsp. caraway seeds
  • 1 1/2 cups lukewarm water (use spring, well, bottled or Brita-filtered water: yeastie beasties don’t care for chlorine)
  • 1/4 cup well-fed and active sourdough starter

I realize that the whole “sourdough starter” piece of this will probably be foreign to some, so if enough of you are interested, let me know in the Comments section here, and this week I’ll tape and post a video on where to find some starter starter (hint: I’ll figure out how to mail you some) how to start it, and how to keep one alive and healthy for when the urge strikes.

If you try it, share! We’d love to hear how it went for you.

{ 10 comments… read them below or add one }

Kathy P. March 27, 2012 at 3:40 pm

Kath & Rick, very fun! Loved watching the videos and ‘spending time’ with you. Can’t wait to make this new bread for us.

Also, is that a induction cook top, and if so, how do you like it? We are so tempted to try one.



rickandkathy March 28, 2012 at 7:37 am

Hey Kath! We’ll be doing more videos down the road. Turns out they’re far less intimidating and way more fun than I had anticipated. And no, it isn’t an induction cook top. We weren’t sure how that technology would fair at this altitude, so we just went with the glass cook top.


Debra March 27, 2012 at 3:39 pm

Congrats on your first videos! Did you take them with your new camera???


rickandkathy March 28, 2012 at 7:40 am

Thanks, Debra! No, that was with our old camera, but it was the catalyst that prompted the purchase of the new one! The video function was tricky (note the lighting in the first one) with the D90, and the D5100 both allows for manual exposure setting and automatic focusing in video mode, which will make it a whole bunch easier (read: fun) and result in a better quality product. Can’t wait!!


Colleen March 19, 2012 at 4:19 pm

That was a real treat! You know what, it wouldn’t matter what you were making…it was the fact that you were you! It was like sitting in your kitchen with you! I so enjoyed that! I tried Colcannon with corned beef this year. Colcannon was just ok the first day, but leftovers were delicious the second day! That was my St. Paddy’s Day “first” this year. Fun!


rickandkathy March 20, 2012 at 8:58 am

Colleen, it’s great to see you here! In fact, the next time we record one (soon… they’re kind of addictive), I’ll think of the camera as though I’m talking directly to you! Drop by for a visit :).


Sue March 19, 2012 at 8:23 am

Chez Kathy! Julia would be so proud…….gotta get an accent going. 🙂
Can’t wait to try it.
Love the gueeetar intro.


rickandkathy March 20, 2012 at 8:57 am

Sue, I’m just tickled that you don’t ALREADY think I have an accent, eh? When are you coming out for a bread tasting tour? I’m sure we can find some decent wine to pair with it…


Mom March 18, 2012 at 7:07 pm

I remember your early bread making days when the children were little so I’m not surprised that you are again having so much pleasure & success. I have fond memories of you standing at Granny Lever’s elbow watching her pound the heck out of her dought. You are amazing & I loved your video – you’re a natural.



rickandkathy March 20, 2012 at 8:56 am

Mom, thanks for your kind words and remembering my history as a baker. I loved standing at Granny’s elbow when she gave that dough what for!


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