This recipe gives you delicious rye bread without any fuss. It’s pretty fool-proof and will become a staple in our house, that’s for sure. Make the dough tonight and you’ll have fresh bread for breakfast!
600g rye flour
400ml cold water
pinch of sea salt
Mix the flour, yeast and salt
Add the water and stir until combined, but don’t knead!
Cover the bowl with cling-film or a plastic bag and leave for 12-15 hours at room temperature. You can also prove it in the fridge, this requires a little longer time.
Cover a surface with flour and pour the dough out. Fold the dough from the outsides in a couple of times. Cover the dough and let it rest for 45 minutes.
Place your cast iron casserole in the oven and heat it to 250°C
Once the dough has rested, carefully take the hot casserole out of the oven and place the dough inside it. Put the lid on and bake for 40 minutes on the bottom shelf.
Remove the lid and bake for another 10 minutes.
The bread is done when the crust is nice and dark. Let it cool on a rack and enjoy!