No Knead Dilled Rye Bread

By Mybigbuns

A dilly great rye bread. Excellent for sandwiches (think Reuben) toast & buttered with a meal, especially sauerbraten!

Ingredients

• 8 cups water
• 5 1/2 cups rye flour
• 5 cups white whole wheat flour
• 5 cups AP flour
• 4 Tb coconut oil
• 3 Tb yeast
• 2 Tb salt
• 1/2 cup vital wheat gluten
• 4 Tb sugar
• 4 Tb fresh dill(1 Tb dry dill)
• Cornstarch wash

Preparation

Step 1

Mix ingredients in Kitchenaid mixer. Put dough in lightly covered container & leave at room temperature for 3-4 hours. Refrigerate the dough for 7-14 days. On baking day w/ heavily floured hands remove grapefruit sized piece of grapefruit & shape into loaves. Cover loaves & let rise for 45-60 min. Slash loaves brush w/ cornstarch wash & top w/ dried dill or seeds. Bake in steamed oven at 450 degrees for 30 min.