Forgive me if this has been covered in that huge NYT thread with 396 posts, but I wasn't going to re-read every one of them. Asking for forgiveness is easier than asking for permission.
Anyway, yesterday I had a taste for rye bread, but didn't have time to make the loaf described in my previous rye bread post. So, I decided to go the NYT route (which I've never made NYT Rye before) and bake it in the evening when I got home. Because of the very low gluten content in rye flour, I added an extra 1/8 t of yeast to compensate for it, and it looks like it was the perfect adjustment. Here's the recipe I used:
No-Knead Rye Bread
3/4 C Dark rye flour (Light rye will also work fine)
2-1/4 C All purpose flour (I use unbleached)
1-1/2 t Kosher salt (other salts are fine)
3/8 t Instant Yeast (that's 1/4 t plus half of that again)
1-1/2 T Caraway seeds (Optional, although I don't know why you'd leave it out)
1-1/2 C Water
Mix and bake as any other NYT bread recipe.
Alternate Recipe by weight:
4 oz Dark (or Light) Rye flour
12 oz Unbleached all-purpose flour
3/8 Teaspoon Instant Yeast
1-1/2 Teaspoon Salt
1-1/2T Caraway seeds (Optional)
13 oz. Lukewarm water
Not only did this bread come out delicious, it was also very high in profile with a soft crumb and chewy crust. I just had a ham sammich with mayo on this bread and it was exquisite. I just can't say enough about how good this bread came out, and without the added work of making regular rye bread. Hassle free and delicious.