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 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

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 (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.

145 Comments on "No Knead Rye Bread"

  1. Maija

    Thank you for such a fantastic and simple bread recipe! (and method!)
    I’ve made it many times now, and it turns out perfect every time.

    This last time I made it, I decided to experiment.
    I added some instant coffee and some cocoa to get a darker colour.
    It worked perfectly, without being able to taste them. Perhaps there was a tiny bit of flavour.. but it was unnoticeable.

    Next time I’ll add them again, plus some nuts and seeds. (on top of the fennel and anise I’ve added already.. not a caraway fan) Maybe another time I’ll add a bit of molasses.

    However, it’s perfect as written.

    Again, thank you!

  2. Bern

    For those who find this bread comes out too flat, I have a method that might work for you. I take an old, aluminum foil pie plate and fold the edge in a few places so that the walls are straight up. I place the parchment paper and dough in this pie plate, then put it all into the Dutch oven. After 30 minutes, I remove the pie plate along with the parchment paper and finish baking as described in Jenny’s directions. Loaf comes out taller instead of flat.

  3. Rae

    I’m so impressed with this bread recipe! I have made many, many loaves and have varied all ingredients quite a bit and still had good bread. For the rye bread, I was out of whole wheat flour, so I substituted 1/2 c. buckwheat flour and bumped regular flour to 1-1/2 cups, then added a tablespoon of Grandma’s molasses to the warm water (to make 1-1/2 cups liquid). Both added an nice rich flavor.
    P.S. I’ve had more problems associated with my choice of dutch oven (Visions vs Lodge Cast Iron) and oven temp. than I have with the ingredients. Cast iron is my favorite, but because it transfers heat so well, I had to lower the oven temp.

  4. Gerri

    If you were doing the overnight method would I still use 1 tsp of yeast

    Thank you

  5. M.A.P.

    I’ve made this four times now, and have the dough rising for the fifth.

    The first two times I followed the recipe as exactly as I could. Except that the instructions that came with my Lodge 4.5 quart Dutch oven said not to heat it with nothing inside. So I tried adding a little extra cooking time both with the lid and after taking it off.

    In both cases, I got a delicious rye bread, but the loaf was a bit too flat for sandwich size slices of the size I would prefer (much as in your photo at the top, actually). So the third time I made it in a regular bread pan, uncovered, at 400º, and got something that still tasted great to me, but had slices large enough for a sandwich.

    The fourth time I also used the bread pan, but this time sprinkled sesame seeds on the outside just before putting it in. Again, worked out great.

    My Dutch oven just allows that amount of dough to spread out too much. I could consider one of your alternative methods, such as binder clipping a second bread pan to the top of the first, or I could get a smaller Dutch oven, I suppose, but for now I’m satisfied doing it this way.

    • Jenny Can Cook

      I believe the Dutch oven instructions mean not to heat it empty on the stove top and does not apply to the oven. What brand is your Dutch oven?

      • M.A.P.

        The brand name is Lodge. The instructions just say “Do not heat an empty Dutch oven or covered casserole”. They don’t go into any more detail than that.

        • Rae

          I’ve been heating my Lodge Dutch Oven empty in the oven at 400-425*F for years without a problem. The Lodge website chat says to not pre-heat it empty ON TOP of the stove.

  6. Vicki Gutierrez

    I made this recipe the first time following the recipe pretty close. My only change was to use fennel in place of caraway because I love fennel in bread. The second time, I decided to experiment and used beer in place of the water. I don’t think it rose as much as it should have but it tastes really good. I will probably continue to experiment with this recipe just for fun. No matter what, homemade bread is always good. 🙂

  7. Barb

    Help! I cannot get the no knead rye
    bread to turn out. It does not cook through and I’ve tried it 4 different times. This last time I let it sit overnight for 13 hours. It rose a bit more than the previous 3 times, but still was not completely cooked. I’ve even used 32 min for the first baking. Still no luck. BTW I’ve made 4 other (different) no knead recipes and the braided raisin bread … they’ve all turned out perfectly.

    • Richard Bourdeau

      Been baking every known type of bread for over 60 years and never weighted the flour nor had any fail……bread baking is like making love. It comes from the
      soul and heart. It must be your oven that doesn’t have either.

    • Ratsika

      Have you tried using an instant read thermometer? Internal temp should be about 190F for white bread and up to 210F for wheat /rye/oatmeal etc.
      Let it bake for the first 30 min, then insert the thermometer and return to the oven until fully baked.

      Also, the recipe calls for 40 min of total baking time.

      Be Well.

    • Ratsika

      Have you tried using an instant read thermometer? Internal temp should be about 190F for white bread and up to 210F for wheat /rye/oatmeal etc.
      Let it bake for the first 30 min, then insert the thermometer and return to the oven until fully baked.

      Be Well.

  8. Kitty

    Where can I find Rye Flour. I have searched every store around me.

    • supriya

      its available in whole foods. I got it from there only

    • Sandy

      I got mine at amazon, along with the caraway seeds.

    • Erin

      Kitty, we have a World Class ShopRite with a huge organic section. I was able to find it there. However, they only had dark rye flour which makes for a darker slice. Still good, but I was expecting the light colored rye where I could see the caraway seeds.

      • M.A.P

        Both our local Shop Rite and Stop & Shop have rye flour. But as you note, it is not in the baking section, where one would logically look for it, but in the organic section. And it’s sold in smaller amounts. At our stores it’s sold in 20 oz. bags, where I’m used to getting 5 lb. bags of white or whole wheat flour.

    • Darlene

      Bulk Barn sells rye flour.

    • Bonnie

      Sprouts stores have rye flour.

  9. Jackie

    Bread comes out awesome…may never buy bread again!

  10. Susan Heckman

    serious baker?? no baking should be serious . lol

  11. Glor

    Delicious Rye bread but would love the crust to be crisp…..how can i achieve that. Crisp when taken out of the oven but softens as it cools.

  12. Brenda

    After reading all the negative comments and problems folks were having make me pause to try this recipe even though I had tried Jennys recipes before so I decided I’m just gonna go with it because I never had a failure when I have followed her recipes.This time was no exception. My bread came out beautifully! I baked it in my clay roaster this time. Baking requires patience and calm..folks need to just relax and take their time and read and re-read the recipe!

    • Elaine

      I was thinking of using my clay baker. Did you soak it first or use it without soaking?

  13. Alex

    No serious baker would ever make measurements using volume. The volume of flour is a useless measurement. You could take 2 cups of flour and compress it into a 1/4 cup block. Always provide recipes in mass units and always use a precise scale and then you’ll be taken more seriously.

    • S.the baker

      With no knead bread and overnight rising, one does not have to be a precise with weight versus volume. It is a more forgiving dough. Let the yeast do the work…

    • Karen

      Pretentious?

      • Bonnie

        Yes, I was thinking haughty. Most of us are not professional bakers and do not have scales- just measuring cups.

    • Safemike1

      By aerating the flour first, 1 cup is actually one cup. I used to weigh the flour, (125 grams) but I found after aerating it, the weight is just about where it needs to be.

    • Bryna

      Alex,
      Though it is might be better form to weigh one’s ingredients for greater precision, it is never better to bring someone down with a cutting remark such as yours.
      We are only on this planet for a short time.
      Enjoy your bread, enjoy your time and treat everyone with kindness.

      “🌈Be careful who you hate. It could be someone you love🌈”

    • Brenda

      Just read this comment because this is my first time baking rye bread but imagine my surprise to learn that all the many delicious loaves of white and mostly whole wheat I’ve made during quarantine were not serious!!

  14. Kim Taylor

    Jenny thank you for all of your recipes and videos (I love those). But on this rye bread recipe, it was so reassuring to me that you referenced your measurements of your loaf. I thought I hadn’t gotten enough rise or the dutch oven wasn’t hot enough (my oven heats up faster than yours). But I followed all the timings and sure enough it is delicious. A little yummy loaf. And I put the caraway seeds in just because my maiden name is Caraway! Love your work… don’t stop, hon.

  15. Anne

    Hi,

    For the no knead rye bread you corrected the recipe to 1 teaspoon yeast, instant or active dry (corrected from previous 1/4 tsp). Would you do the same correction for the no knead crusty rolls recipe?

    • Jenny Can Cook

      No, the crusty rolls recipe works very well as written and has for thousands of people. If you’ve had problems with it please let me know.

  16. wallace baisden

    the recipe says “rye bread” but yet isn’t it white bread. Come on white bread flour went out with Nixon

    • NHHiker

      I just mixed the dough together and it is rising. I’m excited because I love no-knead breads and your’s is the first one I found that includes whole wheat flour (the others just use white flour mixed with rye). Can you tell me why some no knead breads require the 2nd rising and some do not?

      Thank you!

    • Henry Shade III

      Lighten up, It’s BREAD!

    • Fred R

      Is it your recipe? I still see white bread everywhere

  17. Carl Rodela

    loved your recipe, I’ve made it twice and have had wonderful, artisan loaves. How would you modify or use this recipe with a sourdough starter. I have one that’s a few months old, and have used it to make other breads.

    • Marie-Christine

      Sorry to add one more question Jenny….
      Could you give us one day an easy recipe for sourdough bread, if possible?
      I love your recipes, tried many of them, thank you so much for taking the time to share with us, humble desperate confined cooks!

    • Mike

      I made this today with my sour dough starter. I did the 3 hour ferment, but I’m sure it would also work with the overnight process. Just adjust your water amount by the amount of starter you use. I used 3/4 cup. Very nice flavor.

  18. L

    My dough did not rise, I put it under blankets at 6:44pm.
    It is now 8:01pm
    Looks the same to me.
    Hmm.. wondering if I should just give up.
    I have till 9:44pm before I take it out and put it in a bowl with parchment

    If I don’t see movement, I’ll throw it out.
    Anybody else having problems with their dough?
    I used whole wheat, bread flour and dark rye flour
    Didn’t change a thing
    Not feeling happy right now.

    • Jenny Can Cook

      If you followed the recipe there is nothing lost if you keep going. Please look at the FAQs for more info.

      • L

        Thanks Jenny, quick update, I read your FAQ… I followed through with the recipe, came out perfect!
        After the 30 min, I took it out of the pot and placed it on the rack for 10 min, I also covered with foil so it wouldn’t burn.
        It is delicious!
        I will definitely make this again!
        Thank you Jenny!!

    • WoofSweet

      For active dry yeast, if water below 90 degrees then the yeast will not activate; water over 100 degrees can kill the yeast. In either case, the bread will not rise. I use a thermometer to check water temp. If your room temperature is too chilly it could affect the rise.

      • Jenny Can Cook

        Water up to 130°F doesn’t kill today’s high quality yeast. My Red Star Active Dry Yeast packet reads: Blend yeast with dry ingredients. Add very warm liquids, 120°F – 130°F. Avoid liquid temperature above 140°F.

    • Kim Taylor

      You have to remember that the little yeasties multiply in doubles. So for the first two or more than two hours, you won’t see anything (they are busy microscopically). Then, about a 1/2 hour before the 3 hr. minimum, they hit their stride and you see the rising and bubbling. You can even let them go longer if you want more bubbles in your bread. It’s a math thing, I know, but nature never goofs up–just us! LOL.

    • Trista

      My dough did not raise too well. It’s now under the towel but I’m not expecting too much difference. Does anyone have any thoughts?

      • Supriya

        my dough didn’t rise either. but the bread came out fine

  19. Kathy Booth

    Thanks so much! This recipe is spot on! We loved it.

  20. Keith Michalak

    Have tried the rye bread twice. Neither time has the batter risen properly. The bread comes out flat and moist. It’s like a big rye pancake. I did dissolve one tablespoon of molasses in a hot water and then brought it up to one and a half cups. The molasses is supposed to just give it some color. Do you have any idea why I’m not getting a good rise. Appreciate your getting back to me. Keith

  21. Gilkar

    Gilkar
    March 15, 2020 at 10:39 am
    Discovered you on YouTube a while ago. After retirement, I was bored out of my skull so I decided to try your no-knead bread. Followed your instructions exactly and got a perfect loaf. My wife and I gobbled it up the same day. and spent the next day making more loaves. My wife doesn’t shoo me away from the kitchen anymore when I want to make this delicious bread.
    Today I decided to make rye bread but I did not consult your recipe. I thought it would be the same as the crusty white bread. Upon my wife’s urging, I checked my computer for your recipe and was surprised to find that three flours are needed. I decided to try to save it so I split the already mixed rye flour in two and added a cup and one half of bread flour to each with three-quarters cup of additional warm water. Now they are proofing and we are waiting to see if we made anything ediable or not. Will update after baking this evening.
    Gil

  22. Just Jim!

    Jenny ,I also have made cabbage rolls from my
    grandmothers recipe, and luv em!
    Made them for stags etc,for over 50 yrs.
    A little different than your nice recipe but a little more
    work and ingredients.
    Was a Fan of you since Wayne Newton era late 1980s.
    Wish you all the best and love watching your shows.
    Wish your hubby the best too.!

    You are a pleasure to see , listen too and follow.
    I was a Fan of yours since Wayne Newton’s era 1980s.
    Wish you all the best!

    • Jenny Can Cook

      I need to correct you. I was a backup singer for Wayne Newton in 1972! That was almost FIFTY years ago! The fact that anyone even remembers that part of my career is such a surprise, so thank you. ❤️

      • Gilkar

        Discovered you on YouTube a while ago. After retirement, I was bored out of my skull so I decided to try your no-knead bread. Followed your instructions exactly and got a perfect loaf. My wife and I gobbled it up the same day. and spent the next day making more loaves. My wife doesn’t shoo me away from the kitchen anymore when I want to make this delicious bread.
        Today I decided to make rye bread but I did not consult your recipe. I thought it would be the same as the crusty white bread. Upon my wife’s urging, I checked my computer for your recipe and was surprised to find that three flours are needed. I decided to try to save it so I split the already mixed rye flour in two and added a cup and one half of bread flour to each with three-quarters cup of additional warm water. Now they are proofing and we are waiting to see if we made anything ediable or not. Will update after baking this evening.
        Gil

      • Lynn Robinson

        I also remember you from then. I also watched you when you had your television show. I thought you were great, and still are! I have been lucky to have been taught how to cook, sew, and clean. I made sure my son (51) and daughter (46) learned as well and am proud that they still do. I make all of the food we eat and grow as much as I can. My husband and I also can San Marzano tomatoes for “passata” to make anything requiring tomato, grow peppers and make hot chilli pepper jelly, three-berry jams, all main dishes, desserts, breads, etc. I grow all of our herbs for cooking and added lavender plants two years ago so I could harvest the flowers and make little lavender “pockets” for my family to put under their pillows. I also started doing potatoes two years ago. All of our “growing” is in pots, on a deck that is 12’x25’ and amazes me. And even though the deck is on the second level in the back of our house, I have had to constantly fought off squirrels (black, gray, and red ones), chipmunks, birds – including some crows as big as some dogs! One red squirrel stole not just my veggies, but my heart. I called him Freddie, and he came every day at regular times, morning, noon, and supper time. He would come and visit, and after he ate his nuts, he would follow me around the deck. He was very distinctive looking with really large toes. He came back three years in a row, but I’m pretty sure the new, young red squirrel that showed up this year must have been his son. Sorry to go on so long. Thanks for everything!

  23. Kim

    Discovered your videos on YouTube and your recipes are fantastic! And you are so entertaining and funny. Your No Knead Bread is the best recipe of all of the jillions of bread recipes on YouTube. People actually ask me to make them a loaf. I cannot wait to try the Rye version. Bravo, Jenny Jones!

  24. James Buchanan......or just Jim!

    Thanks Heather for your very kind words.
    And I accept you calling me sweet.
    I enjoy all the People on Jenny’s roll.
    It’s nice.!
    I’ll bake a loaf soft tomorrow!

  25. James Buchanan- Just Jim !

    Thank you Jenny, I just cut into my Rye loaf and practically fell off the chair with the successful results of my bread..
    1- 1/2 cups all purpose flour ;1-1/2 cups rye flour and Bingo ,Jennyy’s
    got my Vote.Took me a while to bake as my wife past away 2016.
    and i lost my heart until lately .She was a cake decorator by trade.
    The rise was good and the crumb texture same as store bought.
    Happy Baking All. ..You to Bob?.

    • Jenny Can Cook

      Oh, I’m so glad to hear the bread turned out. Baking seems to be good therapy for difficult times so I hope you continue to enjoy it and I’m hoping you can send a photo of your next success. It’s easy to use the email link at the top: YourPhotos@JennyCanCook.com

    • Heather

      Jim, you are so sweet and have such a great sense of humor, your comments made me smile. So sorry to hear about your wife. Glad you’ve seemed to find a hobby in baking.

    • John G

      Thanks Jim. I am doing 50/50 !

  26. James Buchanan......or just Jim!

    Bob,sorry about my spelling but I am just baking Jenny’s Rye Loaf that I illuminated the last time and will let you know how Light it is.
    This time I Eliminated the wheat flour to see…..check spelling??
    Be a bit easy on me Bob…I’ll be 88 April 8.
    Have a nice day ,it’s been fun….nice to have a little joke sometimes
    Wish All a nice Baking Day! .

    • Jenny Can Cook

      Well, I got a chuckle out of it. And I got a big smile that an 87-year old man is baking bread! And he’s from Hamilton, not far from my own home town of London. ?? Sorry I take so long with questions but I believe you can use half rye and half white flour for a softer rye loaf. Please let me know how it turns out. ❤️

  27. James Buchanan

    can I use a cup and half All purpose flour.
    plus a cup and a half of rye flour.
    and illuminate whole wheat flour.

    Hamilton Ontario
    canada.

    • Bob Loblaw

      You certainly can illuminate your flours all you want. What one does with a flashlight is their own business.

  28. James Buchanan

    can I use a cup and half All purpose flour.
    plus a cup and a half of rye flour.
    and illuminate whole wheat flour.

  29. Bob

    When the recipe for no knead rye bread calls for rye flour which rye flour do you use dark rye flour or light rye flour
    I like a jewishrye

  30. Helene Tsogas

    I make the bread turn really good

  31. 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!

    • Kari

      You can use; 2 cups of white flour and 1 cup of rye. You get a lovely bread from this.

      • Bob

        Which rye flour should we use dark rye or light rye flour?

  32. Lare

    Could I double this for a taller loaf?

    • d4v1d

      It might not get twice as high, only somewhat higher. A smaller dutch oven and a lower cooking temp are likely to give you more altitude. The upward push comes from the expanding steam and gases released in cooking.

      For a 3 cup recipe like above, I sometimes use a ‘breadpan dutch oven,’ with one breadpan inverted over the other to create a steam-trapping top. Cook at 400 for 35, then 10 or more uncovered.

      In my somewhat too big dutch oven, I use a four-cup flour mix, in which I increase the above by 1/3. I put the bread in at 450 but as soon as I close the door, I lower the setting to 425 – this requires a few extra minutes, but I get better lift by not setting the crust too quickly.

  33. Pat

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

  34. 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”?

  35. 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.?

  36. 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

        Jenny

        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.

      • Bob

        Jenny, I made your rye bread recipe using 1/4 tsp yeast. Well, it turned out quite dense and tough. Anyway, I’m proofing the second loaf with the correct amount of yeast as I write this.
        I spent about 21 years in the commercial baking industry, and I have used wet, fresh yeast as well as commercial dry yeast. While reading your original recipe at the time, it seemed to me that 1/4 tsp yeast was a little light, especially because it did not utilize a brew or any yeast food other than the starches found in the flour. Anyway, your recipe was faithfully followed.
        You must know that my neighbors chickens absolutely loved it! I tried to eat it, but my beak is nowhere near as sharp as a Barred Rock or Road Island Red!
        So now I’m out 27 cents for yeast, 12 cents for bread flour, and 9 cents for rye flour! That’s 48 cents, and I didn’t even mention the cost of salt or electricity, AND I’ve got 25 chickens that follow me all over my yard. I hope you’re happy!

    • 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.

  37. 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.

  38. 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?

  39. 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

    Cheers
    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

  40. 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

      Jim

    • 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.

      • Carola

        Jenny mentions to aerate your flour at the comments above the recipe. She also explains the method in the FAQs.

  41. 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

      Hi
      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.
      Suzanne

    • 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.

  42. 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.

    Thanks
    Pam

    • 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.

  43. 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.

  44. 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.
    Peter

    • 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.
        Petet

        • 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. https://www.jennycancook.com/flour-basics/

        • 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.

  45. Evelyn Jepson

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

  46. 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.

  47. 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).

        • d4v1d

          This is a common problem, partially related to the characteristics of your oven. I use a much longer finishing step – 10 to 15 uncovered. Then I turn off the oven, remove the bread from the pan, and put it straight onto the rack as the oven cools. This is especially important if your crust doesn’t split on top which allows steam to escape during cooking – a few extra minutes at lower temps can help extra moisture still inside the bread escape.

          And even a slightly gummy interior still makes great toast!

    • 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.

  48. 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

  49. Paul E.

    Could I use the rye bread recipe for rolls.

    Thanks so much,I,m new at baking.

  50. 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.

  51. 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.

  52. 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.

  53. 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.

  54. 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!!

  55. 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

  56. uschi

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

  57. 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.

  58. Gale

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

  59. 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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