Almost No-Knead Seeded Rye Bread

Name: Almost No-Knead Seeded Rye Bread
Yield: Makes 1 large round loaf
Ingredients: 2 cups (10 ounces; 283 grams), all-purpose flour; 1 cup (5.5 ounces; 156 grams), rye flour; 2 tablespoons, caraway seeds; 1 1/2 teaspoons, salt; 1/4 teaspoon, instant or rapid-rise yeast; 3/4 cup plus 2 tablespoons, water, room temperature; 6 tablespoons, mild-flavored lager; 1 tablespoon, distilled white vinegar; , Vegetable oil spray

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Appears in Cook's Illustrated January/February 2008

Desserts or Baked Goods

Breads

A no-fuss recipe is revolutionizing home baking but trades flavor and reliability for ease. Could we improve the bread's bland taste and make it rise high every time?

SERVESMakes 1 large round loaf

TIME1¼ hours, plus 10 hours rising and 2 hours cooling

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WHY THIS RECIPE WORKS

For a no-knead bread recipe that would produce a loaf with a consistent shape, we strengthened the dough by lowering the hydration and giving it the bare minimum of kneading time (15 seconds). To give the bread more flavor than the standard...

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