No Knead Eastern European Potato Rye Bread

By Mybigbuns

This is a yummy light colored rye bread. European style but long lasting thanks to the addition of potatoes. This bread pairs well w/ Vermont Cheddar in a braid.

Ingredients

• 6 cups water
• 3 Tb honey or maple syrup
• 3 Tb coconut oil
• 2 cups mashed potato (I either microwave & mash fresh potatoes or use instant mashed potatoes w/ excellent results)
• 3 Tb caraway seeds + more for sprinkling
• 2 cups Rye flour
• 3 Tb salt
• 10 cups flour, bread, AP &/ or European style or a combination thereof.
• 1 cup clear flour
• 3 Tb rye enhancer or rye sour
• 3 Tb yeast
• Cornstarch wash (2 ts cornstarch in 1/2 cup water microwave stir to dissolve)

Details

Servings 8

Preparation

Step 1

Mix ingredients w/ Kitchenaid mixer. Put dough in loosely covered container & leave at room temp for 3-4 hours. Put in fridge & use within 7-14 days. W/ heavily floured hands remove grapefruit sized pieced & shape in loaf. Cover & let rise for 45-60 min. Slash, brush w/ wash & top w/ caraway seeds. Bake in steamed oven at 450 degrees for 30-35 min.