No-Knead Rye Bread

Step 1

In a large bowl, whisk together the bread flour, rye flour, whole-wheat flour, caraway seeds, salt, and the yeast.

Step 2

Combine the molasses with the warm water and add to the flour mixture.  Stir with a spoon until well combined.

Step 3

Scrape the dough into another large bowl that has been coated with oil spray.  Cover the bowl with either a damp light cloth or a sheet of plastic wrap and set in a warm, draft-free area for 3 hours.

Step 4

Coat a large piece of parchment paper with cooking spray and set it aside.

Step 5

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.

Step 6

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.

Step 7

Cover the bowl and return it to the draft-free area and let rise for 30 minutes.

Step 8

While the dough is rising, place a 4 to 6-quart Dutch oven into the oven and set the oven temperature at 450°F.

Step 9

Remove the heated Dutch oven and remove the lid.

Step 10

Using a sharp knife, scissors or a taser blade, score the bread dough on the top with a slash, (see Notes).

Step 11

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.

Step 12

Bake the bread for 30 minutes, then remove the lid and continue to bake the bread an additional 8-10 minutes until golden brown.

Step 13

Transfer the bread to a wire rack and cool completely before slicing.