1 follow directions below
A Recipe for
Easy No Knead Rye Bread
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
Correct Behavior Food for thought is no substitute for the real thing. |
| Walt Kelly |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
This Recipe for Easy No Knead Rye Bread is one of thousands in the Recipes-to-go Bread Cookbook.
All happiness depends on a leisurely breakfast. |
| John Gunther |
If you enjoy this Easy No Knead Rye Bread Recipe - you should enjoy the recipe collections you can find on the websites below:
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
This is a recipe for Easy No Knead Rye Bread from the recipe cookbook of Recipes-to-go (Bread)
He who eats alone chokes alone. |
| Proverb |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
Never eat more than you can lift. |
| Miss Piggy |
Using solid shortening generously grease two 8x4 inch loaf pans or
one 9 inch round cake pan. Combine in large mixing bowl:
2 c unbleached or white flour
1/4 c sugar
1 Tb salt
2 pk active dry yeast Heat together until very warm, 120 - 130
f:
1 c water
1 c milk
1/4 c cooking oil Add liquids to flour mixture, with 1 egg
******************** Blend at low speed until moistened; beat 3
minutes at medium speed. By hand [unless you have a KitchenAid <g>]
stir in 2 cups rye flour and 1/2 to 1 cup additional white flour, to
form a stiff batter. Batter will follow spoon. Cover batter; let rise
in warm place (80 to 85 F) for 30 minutes (batter should not double
in size); stir down. Spoon batter into greased pans. Cover; let rise
again for 15 minutes (batter should not double in size.) Preheat oven
to 375 F (350 F for glass or dark surfaced non-stick.) Bake at 375 F:
8x4 inch pans for 30 to 40 minutes and 9 inch round pan for 45 to 50
minutes until loaf sounds hollow when tapped. Remove from pan
immediately. Cool on rack. Brush top of loaf with melted butter, if
desired. High altitude (5200 feet): Increase temperature 25 degrees
F; reduce time by 5 minutes.
Variations: Caraway rye: add 2 tbs caraway seed to dry flour mixture.
Light pumpernickel: eliminate sugar and decrease water to 3/4 cup;
add 1/4 cup molasses and 2 tbs caraway seed to dry flour mixture.
Serves: 8
Easy No Knead Rye Bread Recipe brought to you by Recipes To-Go