Saturday, March 17, 2012

No Knead Overnight Rye Bread: St. Patrick's Day Leftovers

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Rye bread bold enough to build your best Reuben with
This dense, rich and moist bread is just what you need for all that leftover corned beef.  I know most everyone has been trying out making their own corned beef, which I think is fantastic.  The challenge with brining and cooking your own is that the meat used is measured in large quantities, usually no less than 3 pounds and often up to 5  pounds.  Around our house there is no way to avoid leftovers with that amount of meat in any meal.

This bread will let you make some killer good Reuben sandwiches and use up all those leftovers.  The best part is you did not have to plan a week in advance of St. Patrick's Day in order to make it happen.  You can get this bread ready tonight before you head out to any celebrations you have planned and then just finish it up tomorrow.  Slather on some Russian Dressing, swiss cheese, slabs of corned beef, sauerkraut  and toast it all, then eat!  I hope this recipe lets you enjoy your corned beef even more the second time around.

This has been submitted to YeastSpotting.

No Knead Overnight Rye Bread
Rich and moist rye bread that is easy to make and holds up great as a sandwich base.
  • 1 1/2 cups warm whey or water
  • 1 Tbs yeast
  • 1 Tbs brown sugar
  • 1/2 cup yogurt
  • 1/2 cup rice flour (I use brown rice flour)
  • 2 cups rye flour
  • 2 tsp salt
  • 2 Tbs cocoa powder
  • 2 Tbs molasses
  • 1/2 tsp caraway seed, roughly ground
  • 1 - 2 cups white bread flour

  1. Add the whey (or water), brown sugar and yeast to a large mixing bowl. Combine and then let the yeast proof. It is ready when the yeast is foamy, about 5 - 10 minutes.
  2. Add the yogurt, salt, cocoa powder, molasses, caraway seed, rice flour, rye flour and 1 cup of the white flour. Mix by hand or with your stand mixer and dough hook. Add more white flour as needed until you have a soft dough formed. It wont be sticky but will be a tender dough.
  3. Form the dough into a ball and then place it into a large bowl that has been lightly oiled. Cover with cling wrap and leave on the counter overnight, 12 - 18 hours.
  4. The next morning, on a lightly dusted work surface put the dough from the bowl and deflate it. Form it into a rectangle shape, then fold it into thirds. Press it seam side down into a well oiled loaf pan. Your pan will look pretty full but don't worry, this dough is not going to rise a great deal from here on out. Let this rest on your counter for about an hour or more, until the dough is about 1 inch over the lip of the pan.
  5. Pre-heat your oven to 350 (F). Once the dough has finished it's second rise bake it for 1 hour and then check for doneness. It should be between 190 - 200 (F) in the center when it is done. If it is not return it to the oven and let it cook in 10 minute intervals until it is completely baked.
  6. Remove the loaf to a wire rack to cool completely. Serve it in thick slices with a smear of butter, or thinner slices and build yourself an amazing sandwich. Enjoy!
Prep time: Cook time: Total time: Yield: 1 loaf

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