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No Knead Rye Bread

No Knead Rye Bread

No Knead Rye Bread

You’ll need a 3 to 6-quart Dutch oven with an oven-proof knob and some parchment paper (Reynolds brand is best). Always aerate your flour before measuring. (For the overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 8 hours or longer) My loaf usually measures 7 inches across and 3 inches tall. - Jenny Jones

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 4 hours, 20 minutes

Makes: One loaf

No Knead Rye Bread

Ingredients:

  • 1 cup whole wheat flour
  • 1 cup bread flour or all-purpose flour
  • 1 cup rye flour
  • 1 Tablespoon caraway seeds (optional)
  • 1/4 teaspoon yeast (instant or active dry)
  • 1 1/8 teaspoons salt

  • 1 1/2 cups hot tap water (120 - 130° F)
  • about 2 Tablespoons extra flour for shaping

Instructions:

  1. Combine flours, seeds, yeast and salt in a large bowl.
  2. Stir in hot water until it’s well combined.
  3. Cover with plastic wrap and let stand at room temperature for 3 hours.
  4. Dough will become puffy. Transfer it to a lightly floured surface and sprinkle with a little flour. Using a scraper, fold dough over 10 - 12 times & shape into a rough ball.
  5. Place in a parchment-paper lined bowl and cover with a towel. Let stand on counter top for 35 minutes.
  6. Meantime place Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450°. When oven reaches 450° carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes.
  7. After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake about 10 more minutes.

No Dutch Oven? Problems with this recipe? Click here.

27 Comments on "No Knead Rye Bread"

  1. Evelyn Jepson

    going to try this, but have to get caraway seeds, perhaps at the Bulk barn in our area.

  2. Wayne

    Hi. I’m excited to try this recipe. Im curious about the rise time. Do you think there will be any difference in quality if I did a longer rise, say 12hours? I’ve made a few no kneads using the Sullivan Street method (12 to 18 hour rise time). Thanks for posting the recipe.

  3. Joan

    Followed directions exactly. Bread came out “gummy” — can’t figure out what went wrong. Was in the preheated oven as directed. Removed parchment and was in oven 10 additional minutes uncovered. My French oven was a little larger, but would that make a difference? Have done all your other breads with no trouble. I want to try this bread again but almost afraid to. Hate to throw another loaf in the garbage. Any suggestions???

    • Steve M

      The best bet to avoid this is to use an instant read thermometer and check to see if your bread is 195f or above. This is the easiest way to make sure it is done

    • Jenny

      You may have just sliced it too soon, while it was still cooking inside. It’s really best to let bread cool awhile before slicing.

      • Gail

        I MADE THE RYE BREAD TODAY FOR THE FIRST TIME. IT LOOKED BEAUTIFUL, AND SMELLED WONDERFUL, BUT IT WASN’T COMPLETELY COOKED INSIDE. I BAKED IT 35 MINUTES WITH LID ON, REMOVED LID AND BAKED 5 MINUTES LONGER UNCOVERED. IT COOLED AT LEAST 2 HOURS BEFORE IT WAS CUT. I WAS SO DISAPPOINTED AND DON’T KNOW HOW TO CORRECT THIS PROBLEM. IT DID HAVE A WONDERFUL FLAVOR. WE CUT SEVERAL SLICES AND TOASTED THEM IN THE FORMAN GRILL TO TRY TO GET THE STICKINESS OUT OF IT. MOSTLY IT WORKED!

        • Jenny

          All I can think of is to check your oven temperature. It takes my oven 35 minutes to reach 450. Also, you should cook it for 30 minutes covered, and another 10 minutes uncovered. You may not have cooked it long enough (or hot enough).

  4. Joe

    Hello Jenny. I grew up in Chicago around Gage Park in the early 50’s and have good memories of our landlady Mrs.Kropp cutting and buttering up a slice of bakery rye bread that had a ‘Union’ paper stamp on it …my mom would give me a glass of milk too take down stairs …this rye bread brings back good memories ..Thanks… with a big T… Joe

  5. Paul E.

    Could I use the rye bread recipe for rolls.

    Thanks so much,I,m new at baking.

  6. siavash

    Is it possible to use dough enhancer to rise the dough further?

    thank you

    • Jenny

      I don’t know so you may have to try. Please report back if you do.

  7. Suzanne

    When you remove the lid after 30 minutes of baking does the parchment paper that is under the loaf come out easily or is there a trick to doing it?

    • Jenny

      It should come out very easily. If yours is sticking, it’s probably inferior parchment. I use Reynolds brand and it never sticks.

      • Suzanne

        . Thanks. The brand I used is called If You Care which is an unbleached chlorine free product. It released perfectly.

  8. Siavash

    I love the whole idea. though on question!
    Is it possible to use dough enhancer to rise the dough furthur?
    Jenny thaaaaaaaaaaaaaaaaaank you.

    • Jenny

      I have never used it so I don’t know. You might be able to look online for info on this.

  9. AdkMtnGirl

    What are the nutritional facts on this great bread?

    • Jenny

      I don’t keep track, sorry. This is just my home cooking that I am sharing.

  10. Kim

    Jenny,
    You are amazing!!! My kids are actually eating my meals now!!! Your food is mom approved & kid friendly!! I cannot thank you enough!!

  11. Gerry

    Hi Jenny I have had real success with your no knead bead recipes. I’m in my late 70s and retired but I am now a full time breadmaker. and loving it. I have been asked to supply others. Glad I found you.

    Best wishes from the UK

  12. uschi

    Jenny
    Thank you for taking the time to put out all those recipes.
    love to watch your YouTube shows.
    uschi

  13. Joey

    Wonderful! Like all your recipes, no alterations needed. Follow the directions for a delicious bread. On a side note, thank you for all your efforts. Your videos and print have enriched our little family in Wickenburg , AZ. And your ‘healthy’ approach makes me feel ok about baking and cooking. Simple, tasty , nutritious and fun to make. Gotta go and try the meatloaf recipe.

  14. Gale

    Add 1 T. each grated orange peel and sugar instead of carroway seeds for a yummy breakfast toast bread.

  15. bamdi

    I love the idea of no knead for this recipe. Will be making it soon for a German dinner. Do you have a recipe for no knead dark German rye as well?

    • Jenny

      No I do not.

    • BigBearJon

      I substituted dark pumpernickel flour for the wheat flour and it came out wonderful. Just thought I would share it.
      PS-the rising time took a half hour longer to get the height I wanted.

      Jon

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