Almost No-Knead Rye Bread

While Marbled Rye is a favorite, it is labor intensive. This simple-to-made Almost No-Knead Rye Bread was very good in our Reuben sandwiches. 

Almost No-Knead Rye Bread

2 cups (1o oz.) bread flour

1 cup (5.5 oz.) rye flour

1 1/2 teaspoons table salt

1/4 teaspoon instant yeast

3/4 cup + 2 tablespoons water, room temperature

6 tablespoons mild-flavored beer

1 tablespoon distilled white vinegar

1. Mix the flours, salt, and yeast together in a large bowl.
2. Add the water, beer and the vinegar. Using a rubber spatula, fold the mixture to combine ingredients, scraping up the dry flour from the bottom of the bowl.
3. Cover the bowl with plastic wrap and allow it to sit at room temperature for at least 8 hours or up to 18 hours.
4. Lay an 18x12-inch sheet of parchment paper on the counter and spray it with the vegetable oil spray.
5. Transfer the dough to a lightly floured work surface and knead the dough 10 to 15 times. Shape the dough into a ball by pulling the edges of the dough into the middle.
6. Transfer the dough, seam side down, to the center of the oiled parchment paper and spray the surface of the dough with the vegetable oil spray. Pick up the dough by lifting the parchment paper overhang and lower it into a heavy-bottomed Dutch oven. Let any excess parchment paper hang out over the edge of the pot. Cover the pot loosely with plastic wrap and allow the dough to rise at room temperature until it has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
7. Adjust an oven rack to the middle position. Remove the plastic wrap from the pot. Lightly flour the top of the dough and using a sharp knife or a razor blade, make one 6” long, ½” deep slit along the top of the dough.
8. Cover the pot and place it in the oven. Heat the oven to 425°. Bake the bread for 30 minutes. Note: Bread is placed into a cold oven; set the timer for 30 minutes at that point —do not wait until the oven preheats.
9. Remove the lid from the pot and continue to bake the bread until the loaf is a deep brown and registers 210° on an instant-read thermometer inserted into the bread, about 20 to 30 minutes longer.
10. Using the parchment paper overhang, carefully remove the bread from the pot. Transfer the loaf to a wire rack and allow it to cool completely, about 2 hours.