A rustic rye boule

I tried a couple of weeks ago to make a rye loaf, but it was fit only for the hens. They loved it, but they're connoisseurs of good grains and flours, rather than bread. This one is a success, because 75% of the flour is white, giving the dough enough gluten to rise. I'm still on a mission to make a loaf which is mostly rye - and I'd also like to find some darker rye meal than the very pale flours available here. Suggestions warmly welcomed.


















I used the no-knead method for this loaf: it's my favourite way to bake, because of its elegant simplicity - you let time do all the work for you, and the result is a flavourful rustic boule. (You may remember the sensation this recipe caused when it went viral in 2007.)

400g flour altogether (100 of which was rye), about half a teaspoon of yeast, and a little less than a teaspoon of salt. Otherwise, no change from Jim Lahey's original no-knead method.


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