Description
This No Knead Rye Bread is a rustic, hearty loaf with a crisp crust and tender crumb. Perfect for beginners, it requires no kneading and minimal hands-on time. With the earthy depth of rye flour and the simplicity of a slow-rise method, it’s a reliable favorite for everyday slicing, toasting, or pairing with your favorite spreads and soups.
Ingredients
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2 cups all-purpose flour
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1 cup rye flour
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1 1/4 teaspoons salt
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1/2 teaspoon instant yeast
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1 1/3 cups lukewarm water
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Optional: 1 tablespoon molasses or honey (for added flavor)
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Optional: seeds (caraway, sunflower, or flax)
Instructions
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In a large mixing bowl, stir together the all-purpose flour, rye flour, salt, and yeast.
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Add the water and optional molasses or honey, stirring until a shaggy dough forms.
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Cover the bowl with plastic wrap or a clean towel and let the dough rest at room temperature for 12 to 18 hours.
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After the rise, turn the dough onto a well-floured surface. With floured hands, shape it gently into a round loaf.
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Let it rest for 30 to 45 minutes on parchment paper while you preheat your oven to 450°F (230°C) with a Dutch oven inside.
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Once preheated, carefully place the dough (with parchment) into the hot Dutch oven.
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Cover and bake for 30 minutes. Then remove the lid and bake for another 10 to 15 minutes until the crust is deep golden brown.
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Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing.
Notes
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For added texture, roll the shaped dough in seeds before baking.
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If you don’t have a Dutch oven, bake on a tray and place a water-filled pan in the oven for steam.
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This bread pairs wonderfully with savory toppings like hummus, turkey bacon, or chicken ham.
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Store in a paper bag for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 45 minutes