Grandma’s No Knead Rye Bread

As it’s easter, I wanted to share my grandmothers recipe for her wonderful no knead rye bread. Her breads have always been dark and slightly sweet, making it the perfect open sandwhich bread. I love topping it with caviar, eggs, salt and pepper- served with a cup of earl grey tea. The only tea she had in the cuppoard and the reason I started liking it as a child, with sugar obviously.

In Norway, one of our biggest traditions when it comes to any holiday or weekend for that matter is our breakfast table. Long breakfasts on saturday, sundays or any big event. Our table would be filled with whole grain bread, crisp bread, pickled herring, smoked salmon, cheese and any kind of spreads to make an open sandwhich.

It’s easter and I am currently in Copenhagen enjoying the scenery, the people and their culture which tend to differ slightly from my own. This is one thing I love about Scandinavia and the Nordic region is the fact that we are different, even though we are the same kind of people. We have each of our quirks, which makes us us.

Denmark for example, loves to celebrate easter by having a big easter lunch with friends and family on long friday, decorating eggs and staying in doors. Us Norwegians on the other hand, we love to escape to the mountains to our beloved ‘hytte’ (cabin) where we would ski, light the fireplace and read crime novels and watch crime television with a warm cup of hot chocolate for the kids and wine for the adults.

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Grandma’s No Knead Rye Bread

Ingredients

300 g wheat flour

200g rye flour

1/4 teaspoon dry yeast

1 teaspoon salt

0,5 decilitre walnuts

1 teaspoon ground ginger

24 – 26 cm cast iron pot

1/2 teaspoon ground pepper

4 tablespoons syrup, dark

4 decilitre water

2 tablespoons olive oil

Instructions

1. Combine the dry ingredients and wet ingredients in two seperate bowls.
2. Add the wet ingredients into the dry bowl and quickly stir it together. The dough will be sticky, but firm.
3. Cover the bowl with plastic wrap and let sit for 12-18 hours.
4. Sprinkle a good amount of flour on a baking paper and transfer the dough upsidedown.
5. Gently wrap the dough in towards the middle. You want to keep as much of the air as possible while doing so.
6. Sprinkle the bread with a good amount of flour.
7. Cover the dough with your baking bowl to avoid it rising too much outwards. Let it sit for 1 1/2 hours.
8. Preheat your oven to 250 degrees celcius and place your pot there to make it good and warm while the bread is rising.
9. Take out your pot and cover the bottom with flour before you quickly turn your bread upside down and into the warm pot.
10. Quickly put the lid back on and place the pot into the oven and let bake for 30 minutes.
11. Remove the lid and bake for another 12 minutes to get a crispy surface.
12. Remove the pot from the oven and place the bread on a cooling rack.

Notes

Direction made easier

1. Make a dough
2. Let sit for 12-18 hours
3. Gently wrap the dough from the sides to the middle
4. Let rise for 1 1/2 hours
5. Preheat your pot in the oven on 250 degrees
6. Add the dough to the pot
7. Remove the lid
8. Let cool