No Knead Bread - Almond Date Rye Loaf

Artisan-style no-knead bread with rye flour, toasted almonds, and sweet dates. One of the best loaves you'll ever make.

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Prep Time
30 minutes
Total Time
24 hours
Servings
1 loaf (~12 slices)
Difficulty
beginner
#bread#no-knead#artisan#rye#almond#dates

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I never really planned to get into bread making. I just happened to find a Jim Lahey book at the library and discovered that I could make no knead bread in a dutch oven. I had immediate success by following his recipe and have been tweaking my no-knead process ever since. In the meantime, I’ve also been trying to make sourdough. Which starts with getting a good active sourdough starter. I had four or five failed attempts at making a starter, but finally have two now, one wheat and one white, which I’m calling Cain and Abel. I’ve watched what seems like hundreds of hours of videos and read a bunch of books on sourdough baking. And, I finally have an edible loaf with a good crust, a good ear and an ok crumb. It’s not overly sour and tastes great. Now that I have one I like, it’s time to tweak and simplify the process. The next time I bake a loaf, I’m going to have a shorter bulk fermentation period. There should be an even distribution of medium and small holes, not big holes like this. I also think I put too much rice flour on the top before I scored and baked it. I can also play with the oven temperature to find a temp that gets me an even darker crust. My sense is that sourdough baking is a simple thing that we’ve made too complex. There are so many steps in the process that are explained how to do, but I haven’t come across a resource that explains why each step is done. As I go about tweaking my recipe and process, I’m going to start removing steps to see what impact they have on the final product. My goal is to continue to hone this art and share what I’ve learned in the simplest way possible so you can get into sourdough bread making easier than I did. #bread #breadmaking #sourdoughbread #sourdough
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Aug 16, 2023

I never really planned to get into bread making. I just happened to find a Jim Lahey book at the library and discovered that I could make no knead bread in a dutch oven. I had immediate success by fol...

📹 Recipe Video

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Ingredients

Recipe yield: 1 loaf (~12 slices)

  • 375 g (13.2 oz) Bread Flour(3-1/8 cups)
  • 25 g (0.9 oz) Rye Flour(3 tbsp)
  • 3 g (0.1 oz) Instant Yeast(1 tsp)
  • 8 g (0.3 oz) Salt(1-1/2 tsp)
  • 300 g (10.6 oz) Water(1-1/4 cups, 73°F (23°C))
  • Almonds(handful, toasted)
  • Dates(handful, diced and dried)

Equipment Needed

  • •Large bowl
  • •Dutch oven with lid
  • •Parchment paper
  • •Wire rack

Instructions

16 steps
1

Toast almonds

Toast 1-2 handfuls of almonds in dry pan or oven until fragrant and lightly browned. Let cool.

Time:5-8 minutesTemp:350°F (175°C) (if oven)

Tips

  • •Watch closely - almonds burn easily
  • •Can use oven or stovetop
2

Prep dates

Dice 1-2 handfuls of dates. Blanch in hot water for 30 seconds, drain, and pat completely dry.

Tips

  • •Drying prevents dates from clumping
  • •Remove pits if not pitted
3

Mix dough

Combine 375g bread flour, 25g rye flour, 3g instant yeast, 8g salt, and 300g water (73°F (23°C)). Mix just until combined - don't overmix.

Tips

  • •Use lukewarm water for best yeast activation
  • •Shaggy dough is perfect
4

Fold in almonds and dates

Gently fold toasted almonds and dried dates into dough.

Tips

  • •Distribute evenly
  • •Don't overmix - just fold
5

First rest

Let dough sit covered at room temperature for 30 minutes.

Time:30 minutes
6

Stretch and fold #1

Perform stretch and fold: wet hands, grab edge of dough, stretch up, fold over. Rotate bowl, repeat 4 times.

Tips

  • •Wet hands prevent sticking
  • •Builds gluten structure
7

Second rest

Let sit covered for 30 minutes.

Time:30 minutes
8

Stretch and fold #2

Repeat stretch and fold process.

Tip

  • •Dough should feel stronger now
9

Bulk rise

Let rise at room temperature for 3 hours total (or until doubled with visible air pockets).

Time:~3 hours

Tips

  • •Time varies with room temp
  • •Look for doubling in size
10

Shape

Turn dough onto floured surface. Shape into ball by pulling edges to center.

Tips

  • •Use minimal flour
  • •Tension on surface is key
11

Final proof in bowl

Place shaped dough seam-side up in parchment-lined bowl. Let sit at room temp until doubled.

Time:1-2 hours

Tip

  • •Poke test: finger indent should slowly spring back
12

Preheat Dutch oven

Preheat Dutch oven with lid at 475°F (245°C) for 30 minutes.

Time:30 minutesTemp:475°F (245°C)
13

Score bread

Sprinkle dough with flour. Score top with scissors, knife, or lame (1/4 to 1/2 inch deep).

Tips

  • •Confident, swift cuts work best
  • •Pattern is decorative and functional
14

Bake covered

Carefully transfer dough (with parchment) into preheated Dutch oven. Cover and bake 25 minutes.

Time:25 minutesTemp:475°F (245°C)

Tips

  • •Use parchment to lift dough
  • •Be careful with hot pot
15

Bake uncovered

Remove lid and parchment paper. Continue baking 5-25 minutes until crust is deep dark brown.

Time:5-25 minutes

Tips

  • •Don't fear dark crust - that's flavor
  • •Watch for burning after 15 min
16

Cool completely

Remove bread, cool on wire rack for at least 1 hour before slicing. Resist temptation!

Time:1+ hours

Tips

  • •Bread is still cooking internally
  • •Hot bread is gummy when sliced

You've completed all 16 steps. Time to eat.

Important Notes

This was one of my favorite loaves to date. The combination of rye, almonds, and dates is incredible. Perfect with butter or for sandwiches.

Pro Tips

  • •Room temperature affects rise time - be patient
  • •Dutch oven traps steam for crispy crust
  • •Can substitute walnuts or pecans for almonds
  • •Try different dried fruits: figs, apricots, cranberries

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