No Knead Whole PLant Based German Caraway Seed- Rye Mix Bread

Описание: Patience is the only difficulty to make this whole plant based, no-knead German Caraway Seed - Rye Mix Bread. It is a delicious artisan bread baked in a dutch oven and I can use the caraway seed from my garden. It is a mixture of bread flour and rye flour. Using rye flour only would make the bread too dense as rye flour does not contain gluten. Here is the recipe:
Mix the dry ingredients thoroughly in a bowl:
2 cups bread flour
1 cup Rye flour
1 1/2 tsp sea salt
1/2 tsp instant dry yeast (also called bread-machine yeast)
2 tbsp caraway seeds
Add 12 oz room temperature water and 2 tbsp honey or date syrup and mix until you have a homogeneous dough consistency. I find that mixing this heavy dough with the stick end of a wooden cooking spoon is the easiest. Add another 1 oz of water and mix in again.
Now cover the bowl with plastic foil, stored at room temperature in a dark, dry spot, and let the dough proof for 8-24 hours, the longer the better (that is where the patience thing kicks in).
After the proofing time, your dough should be twice as much and you should see some blistering on the surface (if not, your yeast might have been beyond expiration date and not active anymore).
Pour some flour on your work surface and take the dough out of the bowl. Sprinkle flour on the palms of your hands and start flattening the dough a bit. Take a Schlesinger (scraper) and fold the dough in several times from all sides. Then form to a loaf and put it into a with parchment paper lined and lightly floured dutch oven without lid. Sprinkle a small amount of flour on top and again, let it proof for another 1.5 hours. Then heat the oven to 450 F.
Close the dutch oven with a lid and bake the bread for about 25-30 minutes depending on your oven (I baked mine for 30 minutes). Test with a wooden stick if bread is done. Then bake the bread again but without lid for 3-4 minutes to get a crunchy outside. Take bread out and let cool. Do NOT cut until it has cooled off a bit. Also, do not store warm bread air-tight because it will get soggy. When it is cooled off, you can store it air-tight.
Bon Appetite!
Below is today's sermon of my church, the Foothills Church in Gilroy:
   • Flee, Follow, Fight -- The Foothills Churc...