No-Time RYE Bread

No-Time RYE Bread

After making two successful batches of the white No-Time Bread (using the recipe from, I decided to try the same method using half rye flour and half bread flour.  The results were predictably chewier and with less rise, but acceptable with some ripe Camembert;  the crumb was even, and the crust was just right.  Here is my adapted recipe, with some added tips…


Key Steps for No-Time Rye Bread

  • Preheat the Dutch oven.  Just like with no-knead breads, this bread bakes in a preheated Dutch oven for a thin, crackly crust.  If you heat the pan while you heat the oven, it will be hot enough to give the dough a good oven spring — which results in a loftier loaf. Rye doesn’t rise as much as white, but still gives a good result.
  • Preheat the dough.  Place the kneaded dough in a large microwave-safe bowl, cover with a wet paper towel and a tea towel over that, and microwave on full power for 25 seconds to kick-start the instant yeast and get the dough rising.
  • Rest the dough between bursts of heat.  In between microwave bursts, let the dough rest in the microwave where it will continue to rise.  Follow the first 25 seconds of microwaving with five minutes of resting, and the second burst of microwave heat with 15 minutes of resting time.  For rye bread, consider a third bout of 25 seconds with another 15 minutes of rest.  This will still get your bread made, start to finish, in 90 minutes.

Baking and Eating No-Time Rye Bread

Make sure to grease both the rising bowl and the Dutch oven or Le Creuset casserole.  Once you’ve finished the final rise, don’t poke at the dough.  Use oven gloves to take the casserole out of the oven, invert the bowl over the casserole and nudge the dough until it falls into the casserole.  Make sure to score the top with a sharp knife.  Bake, covered, for 25 minutes, then uncover and bake for 12-15 more minutes.  Let the bread cool and firm up for at least 10 minutes before slicing and slathering with butter or serving with soup.

No-Time Rye Bread Recipe

This makes one loaf, about the size of a rustic boule.


14g (2 x ¼-ounce) packets active dry yeast
12g (1 Tbsp) any type of sugar
250g (generous 1½ cups) water
275g (1¾ cups) bread flour
275g (1¾ cups) rye flour – I used light/fine rye rather than whole rye flour
8g (1¼ tsp) kosher salt
8g (3/4 tsp) balsamic vinegar
OPTIONAL:   2 g each fennel, ground anise, caraway seeds, cardamom – any or all!


1.   Place the yeast, sugar, and water in the bowl of a heavy-duty stand mixer and stir to combine. (I don’t have a stand mixer, so I used an electric hand mixer.) Measure out the flour and salt in a separate bowl.

2.   Arrange a rack in the middle of the oven, remove any racks above it, and heat to 450°F. Place a Dutch oven (or Le Creuset enameled cast iron casserole with a lid, or equivalent) in the oven as it heats.

3.   Now that the yeast has had a few minutes to bubble up, add 3 cups of the flour, the salt, and the vinegar.  Beat on low speed for 30-40 seconds until everything is combined and forms a dough that is wet but not sloppy.  (If you have a stand mixer, add the remaining flour and beat with a dough hook for three minutes.)  Spread the remaining flour over your work surface, dump the dough on the counter, and knead vigorously for 5 minutes, or until the dough becomes extremely elastic.  The dough will no longer stick to your hands, but will stick slightly to the counter.

4.   Lightly grease a large microwave-safe bowl with vegetable oil – I use Pam spray.  Transfer the bread dough into the bowl and turn it to coat in the oil.  Cover the bowl with a very wet kitchen towel.  Cover the whole thing with a dry tea towel and put in the microwave.  Microwave on HIGH for 25 seconds.

5.   Let the dough rest in the microwave for five minutes.  Microwave on HIGH for 25 seconds more.  Remove from the microwave and let rest and rise for 15 minutes more.  With the heavier rye dough, microwave for another 25 seconds, and let rest for 15 minutes more.

6.   Shape the dough into a ball and plop it into the preheated Dutch oven – I just invert the bowl and let the bread fall into the casserole.  Quickly slash the top with a lame or sharp knife.  Cover and bake for 25 minutes.  Uncover and bake another 12-15 minutes until the crust is golden brown and the internal temperature hits 210°F.

7.   For smooth slicing, let the loaf cool at least 30 minutes before slicing and serving.

Leftover bread can be stored cut-side down at room temperature for up to 3 days.  It can also be tightly wrapped in plastic wrap and aluminum foil and frozen for up to 3 months.