NO-KNEAD RYE BREAD

NO-KNEAD RYE BREAD

3 cups (360 grams) Bread flour

½ cup (60 grams) rye flour

½ cup (60 grams) whole-wheat flour

1 tablespoon caraway seeds

1 teaspoon salt

1 teaspoon instant yeast

3 tablespoons molasses

1-¾ cups warm water 115°F to 12 5°F

In a large mixing bowl, whisk together the bread flour, rye flour, whole-wheat flour, caraway seeds, salt, and the yeast.  Combine the molasses with the warm water and add to the flour mixture.  Stir with a spoon until well combined.  Scrape the dough into another large bowl that has been coated with oil spray.  Cover the bowl with a sheet of plastic wrap and set in a warm area for 3 hours.  Coat a large piece of parchment paper with cooking spray and set it aside.  Tip the dough onto a lightly floured surface and using a bench scraper or oiled hands, fold the dough over several times and shape into a large mound.  Lift the mound of dough and place it on the center of the parchment paper, seam side down. Using the parchment paper as a sling, transfer the dough and set it, and the parchment paper into a large bowl to retain its shape while rising.  Cover the bowl and let rise for 30 minutes.  While the dough is rising, place a 4 to 6-quart Dutch oven into the oven and set the oven temperature at 450°F. 

Remove the heated Dutch oven and remove the lid.  Using a sharp knife, scissors or a taser blade, score the bread dough on the top with a slash.  Lift the dough, together with the parchment paper, and carefully set it into the hot Dutch oven.  Cover with the lid and return to the oven.  Bake the bread for 30 minutes, then remove the lid and continue to bake the bread an additional 8-10 minutes until golden brown.  Transfer the bread to a wire rack and cool completely before slicing.