Rye Bread!

No-knead Rye Bread

This recipe is adapted from https://www.jennycancook.com/.  I succeeded at making no-knead bread from a recipe adapted from this website, so when I fancied trying rye bread, this recipe came up and I was willing to have a go.  The prep time is five minutes, baking time is 40 minutes, and rising time about 3½ hours – or you can ferment it overnight in the fridge for a deeper flavor.  This quantity makes one round loaf, about 7” across and 3” high, so it’s great when you want to experiment – that is, you won’t get overwhelmed with bread to give away!


Note: All measurements are in grams, because precision and proportions count when you’re making bread. Use an electronic scale that gives weights in both grams and ounces.


120g (one cup) wholewheat flour
130g (one cup) bread flour or all-purpose flour
100g (one cup) rye flour
7g (one Tbsp) caraway seeds (optional)
4g (1¼ tsp) instant or active dry yeast
6g (just over one teaspoon) salt – I like to use coarse Kosher salt
354g (1½ cups) hot tap water (120 – 130° F)
15-20g (two Tbsp) extra flour (of any type) for shaping

Dutch over or Le Creuset enameled cast iron casserole with an oven-proof lid


Combine the flours, caraway seeds, yeast, and salt in a large mixing bowl.

Stir in the hot water until well combined. You can use a power mixer/beater if you wish.

Spray oil on a piece of plastic wrap, cover the bowl, and let stand at room temperature for three hours. You can put it in the fridge at this point if you want it to ferment overnight.

The dough should be puffy. Transfer it to a lightly floured surface and sprinkle with a little flour. Using a scraper, fold the dough over 10 – 12 times and shape into a rough ball. Only work the dough until it holds together; as the name suggests, no actual kneading is required.

Place in a parchment-paper lined bowl (not wax paper) and cover with a towel. Let stand on counter top for 35 minutes. If you plan to bake early the next morning, pop the bowl in the fridge overnight. Bring out in the morning, and allow to warm up for an hour in said bowl lined with parchment paper; it helps if the bowl is about the same diameter as the Dutch oven

When ready to bake, place a Dutch oven with lid in a cold oven and preheat to 450° F; this can take up to 30 minutes. When up to temperature, use oven gloves to lift the parchment paper and dough from the bowl and place gently into the hot Dutch oven. Leave the bread dough in the parchment paper when you put it in the pot! Cover and bake for 30 minutes.

After 30 minutes, remove the lid and tip out the loaf. Remove the parchment paper and return the bread to the Dutch oven. Bake, uncovered, for about 10 more minutes. It should sound hollow when tapped underneath.

Cool on a rack for at least 30 minutes; slice, slather with unsalted butter, and enjoy!

And here is the printable recipe:  No-knead Rye Bread.

1 comment

  1. DB Jones-Author -

    Thank you for the conversion of ingredients. I look forward to trying this some time. I love a good rye bread.

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