A rustic no knead rye bread, lightly sweetened with molasses, is a simple and hearty recipe perfect to satisfy the appetites of the horse-lords of Rohan in Tolkien’s Middle Earth.
A Feast in Rohan – Inspired by the lord of the rings
Let us travel to Middle Earth, crossing the Fords of Isen at the Gap of Rohan, for a feast with the Rohirrim. A feast in the great Northern kingdom of men is imbued with the courage and nobility of its people and their deep connection to the land. Gather in the Golden Hall of Meduseld, seat of the King in the city of Edoras, to sing songs of great battles and heroic deeds while feasting.
To create recipes worthy of the horse-lords, we take inspiration from the ancient cultures that influenced Tolkien’s vision of Rohan to the geographical region of Rohan itself.
A rustic, no knead bread
The vast grasslands and plains of Rohan are ideal for farming and the growing of grain crops. It is likely that grains and bread feature prominently in the cuisine of Rohan. Soft and slightly chewy, with aromatic caraway, this rustic no knead rye bread is as simple to make as it is delicious. Whether served alongside a hearty stew or slathered in butter, this hearty rye bread is the perfect addition to the banquet tables in Edoras.
Ingredient notes
Dark rye flour: I like using dark rye flour, but you could certainly use a light rye flour instead.
Bread flour: Bread flour has a higher gluten content which makes it ideal for baking bread. However, using all-purpose flour instead won’t change the end product too much.
Yeast: I use traditional active dry yeast in this recipe.
Caraway seeds: Rye bread gets its signature flavour from the addition of aromatic caraway seeds. They do have a strong flavour so you can omit them if you prefer.
Molasses: A little molasses adds a touch of sweetness and helps to give this rye bread a slightly darker colour and can be substituted with honey if desired.
How to make no knead rye bread
No-knead bread is super simple to make but it does have a long rise time. The long rising time allows for the gluten development that would normally be made through traditional kneading. Therefore, you will need to plan ahead to allow for that extra time.
Make the bread dough
In a mixing bowl combine the bread flour, rye flour, caraway seeds, salt, and yeast. Stir together until well mixed. Add the molasses to the warm water and stir until dissolved. Add the molasses water to the dry ingredients and stir together. It will be a soft and sticky dough. Cover with cling film and a tea towel. Set in a warm place for at least 8 hours but as long as 12 hours if desired.
Sprinkle a liberal amount of flour on the counter. Use a spatula to scrape the dough out of the mixing bowl onto the counter. The dough will be very sticky. Sprinkle the dough generously with flour. Use your hands to fold the dough over by picking up one edge and pulling it into the centre. Repeat several times until you have a rough ball shape.
Flip the dough over and shape into a ball, tucking the edges under if necessary. Place a piece of parchment paper into a clean mixing bowl. Place the dough in the bowl on top of the parchment. Gently brush the top of the dough with oil. Cover with a tea towel and let rise for 1 hour.
Bake the bread
Preheat the oven to 450°F. Half an hour after shaping the dough place a dutch oven or clay baking dish with lid in the oven to preheat. You want the dutch oven to be as hot as the oven itself. To bake the bread, remove the lid from the dutch oven. Carefully pick the bread dough up by the parchment paper and lower it into the dutch oven.
Use a sharp knife to score a slash across the top of the dough. Lightly dust the top with flour. Replace the lid of the dutch oven and place into the oven. Bake for 30 minutes. Remove the lid and continue to cook for another 10 to 15 minutes until the bread is browned and fully cooked. The bread will sound hollow when tapped on the bottom.
Serve the No Knead Rye Bread
Transfer the bread to a rack to cool. This bread is quite soft and it is easier to cut after cooling. Enjoy!
