Easy No Knead Light Rye Bread

 

What if I told you that you could have a lovely, deliciously rustic and flavourful loaf of homemade yeast bread sitting on your table in less than 2 hours! Would you believe me??

 

What if I told you that you wouldn't have to knead it at all . . .  that an electric whisk would do all the work for you!  Then, would you believe me???

 

Well, you better start believing because it is absolutely true!  Not only is this loaf, light and delicious . . . but it is also quick and easy . . .

  

Filled with the goodness of whole grains and the natural sweetness of honey  . . .   

 

With a beautiful light crumb . . .  and wonderful flavours . . .  honey, whole wheat, rye  . . .  and no kneading involved at all.

 

Just look at that beautiful texture  . . .  and soft crust . . .

 

This has to be one of the easiest loaves of bread you could ever bake and you don't need a bread machine and you won't have to break your back making it.  You just simply pop all of the ingredients in the bowl and let an electric mixer do all the work for you . . .  I used my Kenwood electric hand mixer, not the stand mixer.

 

Scrape it into your prepared bread tin and top with some sunflower seeds and let it rise . . . about 40 to 50 minutes is all it takes, and then a 45 minute back in the oven . . .  Presto chango, you have yourself a lovely loaf of bread.

 

Its wonderful on its own, or spread with softened butter, maybe a dab of honey, or lightly toasted  and buttered . . .

 

However you might choose to enjoy this bread, one fact is positively true and that is that you are going to ENJOY it!

 

Both in the preparation of it, and in the eating of it.

  

You can't go wrong!  This is a winner/winner on all levels!

Yield: 16Author: Marie Rayner

*Easy No-Knead Rye Bread*

prep time: 1 hourcook time: 45 minstotal time: 1 hours and 45 mins

This is simple and easy, just as it says. The fact that it is also delicious makes it a winner/winner!

ingredients:

2 1/4 tsp quick rise yeast

175ml very warm milk (3/4 cup)

2 - 3 TBS liquid honey

(It all depends on your personal preference of sweetness)

2 TBS sunflower oil

1 large free range egg

1 tsp salt

280g strong plain flour (2 cups)

70g each strong whole wheat and dark rye flours

125g plain yogurt (1/2 cup)

2 TBS sunflower seeds

instructions:

Butter an 8" by 4 1/2" bread tin and line it with baking parchment.  Set aside.

Measure
 the yeast, warm milk and honey into a bowl.  Let sit for 5 to 7
minutes. Add the oil, egg, 140g  (1 cup) of the white flour. and 70g each (/2 cup each) of the
strong whole wheat and dark rye flours. Beat on low with an electric
whisk to blend. Increase speed to high and beat for one minute.  Scrape
bowl and beat for a further minute.  Add the remaining flour (140g/1 cup)and the
yogurt.  Beat until well combined. Spoon into the prepared bread tin.
Cover with greased paper or plastic cling film.  Set in a warm place to
rise until the dough reaches the edge of the pan, about 40 to 50 
minutes.

Preheat the oven to 190*C/375*F/ gas
mark 5.  Bake the bread in the preheated oven for about 45 minutes,
until golden brown, well risen and the bread sounds hollow on the
underside when thumped.  Remove from the pan and allow to cool on a wire
 rack.

Note - You can use all whole wheat instead of a mix of whole wheat and rye flours.

Created using The Recipes Generator

 

So . . .  what are you waiting for??? Get baking!    (And I thought I was lousy at baking bread.  I'm quite proud of this!)  Happy weekend and Bon Appetit! 

Note - I have adapted this recipe from a recipe I found in one of the magazine inserts for Robin Hood Flour from 2007, 25th Anniversary Baking Event, Baking is Back. The original recipe used Nutri Flour Blend, which is not available here in the UK.  I adapted it to use a combination of three wholesome flavours, which worked very well in its place.

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