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No Knead Bread – Almond Date Rye Loaf

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No Knead Bread – Almond Date Rye Loaf

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I’ve been experimenting with adding different types of flour (wheat/rye) and I love dates and nuts. This was one of my favorite loaves I’ve made to date.  It was moist, sweet, and crunchy.

No Knead Bread – Almond Date Rye Loaf

I’ve been experimenting with adding different types of flour (wheat/rye) and I love dates and nuts. This was one of my favorite loaves I’ve made to date.  It was moist, sweet, and crunchy.
Print Recipe
Prep Time 4 hours
Cook Time 1 hour
Ingredients Method Video

Ingredients
  

  • 375 g Bread Flour
  • 375 g bread flour
  • 25 g rye flour
  • 3 g instant yeast
  • 8 g salt
  • 300 g water 73F degrees
  • 1-2 handful toasted almonds
  • 1-2 handful diced and blanched dates

Method
 

  1. Toast almonds
  2. Dice and blanch dates (pat them dry)
  3. Combine everything except almonds and dates
  4. Fold in almonds and dates
  5. Let sit for 30m
  6. Stretch and fold
  7. Sit for 30m
  8. Stretch and fold
  9. 3 hrs bulk rise total or when you see air pockets and it has doubled
  10. Remove from bowl onto floured surface
  11. Shape into ball
  12. Place in parchment paper lined bowl
  13. Let sit at room temp until doubled in size
  14. Preheat dutch oven at 475 for 30m
  15. Sprinkle with a little flour
  16. Score bread with scissors or knife or lame
  17. Bake covered for 25 mins
  18. Remove cover and parchment paper
  19. Bake for additional 5-25 mins, until crust is dark
  20. Remove, rest on wire rack for at least 1 hr
  21. Slice

Video

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Jonny

Backyahd Pitmaster

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