No-Knead Rye Bread

This wonderful loaf has a crisp crust and a light, airy crumb, yet it’s surprisingly easy to make. The dough takes just a few minutes to mix, but it needs time to ferment. You’ll have to wait at least 12 hours before the dough is ready to be shaped into a delicious, fragrant loaf — but the wait is well worth it 

Ingredients

• 3 cups all-purpose flour (375 g)

• 1 cup rye flour (125 g)

• 1 cup cold water (240 ml)

• 1 cup beer (240 ml)

• 2 tsp salt

• 1/2 tsp dry yeast

Steps

1. Add the flour, salt, and yeast to a bowl

2. Add the water and beer and mix until combined. The dough will be sticky

3. Cover the bowl with plastic wrap and leave at room temperature for at least 12 hours. The dough will increase in size but remain quite loose, similar to oatmeal

4. Transfer the dough to a generously floured surface

5. With wet hands, shape the dough by folding it toward the centre several times

6. Sprinkle a sheet of parchment paper with flour and place the dough on it, seam side down

7. Place the parchment with the dough in a bowl and cover with a towel

8. After 1 1/2 hours, preheat the oven to 230°C (450°F) and place a covered Dutch oven inside for 30 minutes to heat

9. Carefully remove the Dutch oven and transfer the dough, together with the parchment paper, into it. Be careful — the Dutch oven will be extremely hot!

10. Cover with the lid and return to the oven for 30 minutes

11. Remove the lid and bake for another 20 minutes