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


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

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


  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 (not wax paper) 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.

68 Comments on "No Knead Rye Bread"

  1. Lois

    For the No Knead Rye Bread can you use half white and half rye only? Will it come out the same? I don’t eat wheat that often and I hate spending money on a flour I don’t use. I have made the white version quite a few times….just delicious!

  2. Lare

    Could I double this for a taller loaf?

  3. Pat

    Should the top be slashed? Mine keeps splitting open great recipe!

  4. Chuck

    Admittedly not much of a baker or cook, so its not clear to me if the overnight method substitutes for the 3 hr or 35 minute ”stand”?

  5. Gay

    Jenny you are the reason I’ve been making bread!😊 I love this rye bread and I’ve tweaked it a bit. I added 1T olive oil, 1 T molasses, and dried minced onions. I also sprinkled the onion flakes over the top of the bread before baking. Thanks so much for all your great recipies.😊

  6. Angela

    Jenny i Love making your breads. I just made the whole wheat for the first time and it turned out good. I’m going to try the rye but am concerned about the yeast. The wheat took 1 teaspoon and the rye takes1/4 teaspoon. Is that correct? I would think because of the heaviness of the flour they would both be the same?

    • JennyCanCook

      Thanks for asking. You have me questioning the whole wheat recipe as I’m not sure if I made a typo. I will make the whole wheat again both ways but it will be a few days until I can clarify.

      • Angela

        Thanks for answering. I had a friend make the whole wheat with 1/4 teaspoon and it didn’t turn out. She tried it twice.

      • Bud


        Thank you for your recipes and instruction. I recently retired and was looking for home made bread recipes now that i have the time. I had no idea who you were and your background. Your cooking and instruction abilities are fantastic. I made your makowiec poppy seed bread and it was outstanding. My wife was born in Poland and the last time we enjoyed makowiec was when my mother in law was still living. Keep up the wonderful work. You are truly are nice person.

    • Jenny Can Cook

      The Faster No Knead Whole Wheat Bread recipe is correct as written, using one teaspoon of yeast. I will make the rye bread soon to make sure it’s correct as well.

    • Jenny Can Cook

      I’m so glad you asked because I made an error and it should have been one teaspoon of yeast with this faster recipe. I have indicated the change in the recipe. Thanks again.

  7. Angela

    Did you use 1/4 teaspoon of yeast. I haven’t made the bread yet but I did make the whole wheat version. It called for a teaspoon of yeast. Seems odd to me.

  8. Pat

    Made this yesterday. I wanted sourdough rye, so put a splash of vinegar into the measuring cup then added the very hot water. It turned out great!

    Sourdough rye, so good, so easy.

    • MOLLY53

      Would you kindly estimate a quantity for your “splash” of vinegar? 1/4 cup perhaps?

  9. karin

    Hi Jen

    I been baking no knead bread and sourdough bread for years and see some of the comments and wonder if your reader understand that in order to preheat your oven and cast iron pot and lid it takes at least 1\2 hour to reach that temperature and another thing that I always use is filtered water. Yeast does not do well with tap water .

    I hope I am not over stepping my comments.

    Love your positive energy you give out with all your recipes and videos and bread baking gives that kind of energy to people when they have success

    Karin 👍😊😋🍞

    • Petra Jacobsen

      Iv’e made no knead breads and knead breads for over 20 years, always with well water

    • gigi53

      Just a response to Karin; My grandmother baked many things in her life including breads & cakes and not once did her yeast not work, at it’s best, with tap water

  10. Jim

    Hi jenn y having trouble each time I baked bread it’s great taste but each time the bread is heavy what do I do wrong

    • Jim

      What makes no knead bread heavy instead of light


    • Jeanne

      I have been making a LOT of no-knead bread of late, and I have used my dutch ovens, but I prefer my clay pots. I went to a lecture by the head baker at King Arthur Flour, read their recipes, took a class, and believe that the way to make your bread lighter is to aerate the flour-that is probably what our moms did when they used a sifter. You can just use your flour shovel and measure by dropping into the cup, fluffing the flour first and not compressing the flour in the cup. Makes a much lighter loaf. There is a video tutorial online from KAF if that would help (it did help me).
      I really like this particular recipe, BTW

      • John

        I always use a gram scale to weigh ingredients, then whisk the flour,yeast and salt. I have been using the 1/4 tsp yeast. This time I used the 1 tsp of yeast with the rye no knead. The increase in yeast yielded a higher dome.
        I am going to stick with the 1tsp of active dry yeast per loaf.

        The flour was 1/3 all purpose, 1/3 fresh ground rye, and 1/3 fresh ground mix of red and white winter wheat.

  11. DIANA

    I’ve tried making this rye bread 3 times. Every loaf is sticky in the middle. Even the knife gets the stickies on it. What can I do? I love rye bread. I’ve made the fruit and nut, the whole wheat and the regular. Each of them perfect. Any suggestions? I don’t want to keep wasting all these ingredients. 3 times thrown out. It fluff’s both times really well. This is the only one I’ve used the bread flour instead of AP. Would AP make a difference.

    • Jenny Can Cook

      I responded to this question where you asked it below…

    • suzanne

      I dont think you are adding enough flour. I came from a large family growing up making bread.Mom always said if it sticks to your hands or the table it doesnt have enough flour. I am german .I just made three loaves of rye bread yesterday.So good. Rye bread is a stiff dough usually. Keep tring recipes till you find one you like.But try more flour and knead it good.
      need more help let me know.

    • D. Lynn Carmichael (aka Danusia)

      Diana, I just made Jenny’s caraway rye loaf for the first time and it’s far exceeded my expectations, really delicious and made wonderful toast this morning.
      *However, I read all the comments Very Carefully before starting. I saw a few complaining about a sticky center …
      Imho, the no. 1 thing Not to do is cut into the loaf too soon. Bread continues to develop after it leaves the oven. Rye flour, especially dark rye, tends to yield a denser loaf, so it’s extra important not to slice into it warm — it’s going to be sticky at the core.
      I left my loaf on a rack for six hours before slicing. Also, when I pull the Dutch oven out at 30 mins., and remove the parchment — I stick the loaf back in the oven for those critical last 10 minutes, right on the oven rack ‘naked’, like they do in Europe, no cookware. This yields an overall doneness and uniform color. Haven’t had a failure yet, and I’m a relative novice at bread.
      An oven thermometer is always a good idea, just to know for sure that your oven runs true to standard so you can adjust for that (mine runs 5°F. over and heats up fast).
      A skinny food thermometer is a good idea for breads, especially if you run into problems. I hate marring the crust with the puncture (small), but it’s reassuring to know the bread is cooked at the core. My caraway rye loaf registered 200°F. at the center (should be at least 185°F., as another commentor mentioned) — so I knew it could not possibly be sticky and underbaked.
      Sure wish I knew how to bake bread like this when my late Dad was around. Caraway rye was his favorite.
      At the risk of sounding braggadocio, the loaf I baked yesterday was easily as good or better than the best artisan bakery caraway rye, no guff; I’m still in shock.
      Posting a photo on the blog area of Jenny’s site.
      Happy baking, Diana!

      • jane

        Thanks to everyone who offers their comments and how they meet any difficulty in bread baking. I love rye so that is what I am doing today. I really gained confidence that I could do it from the easy no knead recipes Jenny posts. My white crusty loaf was so good. Can’t wait to see how my rye turns out.

  12. Pam

    Hi Jenny,
    Have you tried this using your fastest rise (2tsp yeast)?
    I have made your cabbage rolls (best ever) and other bread recipes and have not been disappointed.


    • Pam

      Made this using 2-hour recipe with semolina flour instead of whole wheat.The result was wonderful. Bread was less dense and so tasty.

  13. RockinRobin

    Followed recipe, the bread tastes wonderful. I used just regular rye flour. It did not rise a lot; loaf apx 8″ x 9″ and maybe 2.5 inches at it’s widest area. The loaf was larger during the proof so it did deflate some once I put in in the Dutch oven. This is a better recipe than the rye recipe I have been using. I think next time I may let it rest longer than the 3 hours and rise more than 35 minutes.. Like I said though the taste is great. And I just ordered some dark rye flour and rye berries to try next time. Thanks for such an easy tastey recipe

    • Bunny

      The darker your rye flour, the less your bread will rise. Rye flour comes in light, medium and dark The dark is for when your want a dense loaf, and is made up of the whole grain. To improve rise, you may want to add a bit of diastatic malt, which not only helps the dough rise, but also helps stop the “dry crumblies.” Just use about 1/2 to 1 teaspoon for every 3 cups of flour. Yes, that tiny amount really does make a difference. If you want to continue to experiment with rye bread, you may want to invest in a banneton. It looks like a basket, but it is for helping you to rise and shape your bread at the same time. Unlined bannetons can give you a pretty pattern, but lined banneton baskets help keep the bread from sticking to the basket. Of course a piece of linen cloth from Joanne Fabrics will work too, and give you versatility.

    • Dianna

      I used Hodgson Mill’s Vital Wheat Gluten and added it to my Caraway Rye bread and it rose beautifully. I didn’t use Jenny’s recipe but will use her recipe next time I make Rye bread. The recipe I use called for molasses, cocoa, and espresso or instant coffee and will add those to Jenny’s recipe next time.

  14. Peter

    Hi Jenny
    I have just ordered a Enamal Cast Iron Dutch Oven. I looked at the companies do and Don’ts on their Web site.
    It said do not pre heat Dutch oven , so I called the company and spoke with customer service representative about this statement. I was told to add a cup
    or 2 of water in the Dutch oven and then pre heat the Dutch oven and empty the water.
    Please comment – I value your opinion.
    Thank you.

    • Jenny

      What brand is it? It think they mean not to preheat it on a stove top. As long as it’s rated to 450 degrees F, you can preheat it dry in the oven.

      • Peter

        Hi Jeenny

        Thank you for responding to my inquiry.
        The is brand is Lodge.
        You may want to view their Web site, under enamel cast iron Dutch oven. You will see 2 statements about pre heating which seems to be a bit confusing so I called the number listed.
        All of your breads look so amazing. I can hardly wait to receive the Dutch oven and attempt making the No Nead bread.
        Oh, one other question- do you sift your flower before using it?
        Look forward to receiving your replies.

        • Jenny

          Other people have used a Lodge dutch oven with no problems and it is rated up to 500 degrees. And you never sift flour before measuring (unless the recipe specifies it), but always aerate it before measuring.

        • Wisprof

          I use a Lodge Dutch oven, not enamaled, never aerate the flour, never preheat with water, never use parchment paper. I don’t note much difference between bread flour and regular flour. I always let the dough rise for 18 hours to assure that the yeast has done its job. I make 6 cup loaves. The Dutch oven loaf always fills the 4 quart oven when baked. I store the loaf, as we eat it, in the Dutch oven which seems to allow the loaf to keep its crust better than by putting it in a plastic bag. Sometimes I substitute a cup of wheat or rye flour for variety. The recipe is pretty forgiving. Mostly I bake for the grandchildren who love it. I don’t need the carbs.

  15. Evelyn Jepson

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

  16. 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.

  17. 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


        • 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).

    • DIANA

      I have made this bread twice and both times bread was not cooked insidr was sticky and even stuck on the knife after being in the fridge. I am perplexed on what to do

      • Jenny Can Cook

        I make this bread often with consistent results so can you please walk me through your process. Please be specific about each ingredient, type and size of pan, how long you preheat, etc. and I will try to help.

  18. 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

  19. Paul E.

    Could I use the rye bread recipe for rolls.

    Thanks so much,I,m new at baking.

  20. 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.

  21. 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.

        • Jenny

          Why were you asking?

          • Joycelyn

            My goodness, what a rude response you gave. The posters question was not referring to the parchment sticking if you read her question correctly, the poster from what I gathered upon first reading, was asking if the parchment released easily as it seems she had assumed the parchment needed to be removed before the final 10 minutes of baking.

  22. 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.

  23. 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.

  24. Kim

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

  25. 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

  26. uschi

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

  27. 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.

  28. Gale

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

  29. 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.


Leave a Comment

My FAQs answer many question. I am not always able to answer questions.