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
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:
- Combine flours, seeds, yeast and salt in a large bowl.
- Stir in hot water until it’s well combined.
- Cover with plastic wrap and let stand at room temperature for 3 hours.
- 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.
- Place in a parchment-paper lined bowl (not wax paper) and cover with a towel. Let stand on counter top for 35 minutes.
- 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.
- 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.
My rye bread was kind of heavy and dense, is that normal?
I made this tonight using dark rye, whole wheat, and all-purpose flours. I brushed the top with a little water and topped with caraway seeds before baking. I also put a small pan of water in the oven during baking because I wanted to ensure a crispy crust. It came out soooo delicious! Thank you for the recipe; it’s a keeper! However, I want to buy white whole wheat flour and light rye flour for the next time I make it, and I nay try bread flour next tine instead of all purpose. I have bread flour in the house but I have used it before in bread and english muffins, but I prefer the taste & texture using all-purpose in recipes. This recipe may becgood with bread flour, so I will try next time.
Followed directions to a T and have new pkgs of yeast. My dough did not rise. Can’t figure out why??? My water temp was perfect so what could be the reason??Frustrating!
Made this loaf today. Subbed a local brown ale for water. Used Bob’s Red Mill dark rye flour, 1.5 cups, bread flour 1 cup, whole wheat .5 cup, 1 tab VWG. Baked in my Romertopf. Delicious bread and great with a hunk of gouda!
Thanks Jenny. 😋
Did you soak your Romertopf before heating it in the oven?
Try Bob’s Red Mill. They have everything including stuff that hasn’t been invented yet.
Great Rye…. I mixed 1 1/2 white bread flour with 1 1/2 Rye and remove 2Tblsp of water replacing them with 2 tblsp vinegar plus the caraway seeds…..It’s to die for…..a million thanks.
What does the vinegar do???
Adding a little vinegar to yeast bread recipes is because the yeast ‘works better’ under acidic conditions, i.e., converting the carbs (flour) to sugar, alcohol, and carbon dioxide to raise the bread. In wheat bread recipes this is done, too.
What is the purpose of the vinegar?
I looked it up online and got this:
Vinegar breaks down the proteins in bread dough, causing the gluten to tenderize. Over time, new – and, more importantly, stronger – gluten networks form. This results in bread with a perfect rise in a shorter amount of time.
Adding vinegar strengthens the gluten structure. This is especially helpful for short-kneaded and quickly-risen bread.
Thank you. I’ll try vinegar the next time.
Pickle juice works the same way and the flavor goes well with the rye. I highly recommend. I substituted a half cup of speltz for 1/4 cup of the bread flour and 1/4 cup of the whole wheat. Amazing!
Plus you don’t have to add any additional salt
This recipe looks great! Can you use whole wheat flour in place of the bread or all-purpose flour? Just wondering as I have a large bag of whole wheat flour I would like to use and do not have bread or all-purpose flours. Thanks so much!
I make bread and use white whole wheat flour 100 percent. I also use a couple T,s of high gluten flour. Not rocket science just bread if you get a rise it will come together every time enjoy
I sent pics so you can see.
I went 2c bread flour to 1c rye. Accidentally tripled the yeast (1 tbsp instead of 1 tsp); had some specks of unbloomed yeast but no other issues. Melted butter brush with Everything bagel seasoning in top before baking. The crust was gorgeous, the crumb nice and chewy. The excess yeast didn’t throw off the flavor one bit. Next attempt is going to be in loaf pans.
Wonderful loaf! I didn’t have any whole wheat flour so I used 1 1/2 cup of all purpose flour and 1 1/2 cup dark rye flour. I went for the long rise so used the cold water. I also replaced the caraway with fennel seeds because it’s what I have.
I got a compact but well structured loaf. Nice rise, Great crispy crust, great flavor. I cut off a hunk while it was still warm and had it with butter and a Baltic Porter.
For the rest of it, baked salmon, goat cheese, radishes and pickled beets will adorn it.
Thanks, Kate! I’m going to try the fennel seeds. Salmon, Goatcheese and your Baltic porter sound like a nice combo to try some day.
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!
Making this today. Thank you for this review. It helped.
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.
Thanks for the tip.. I have made Jenny’s other (rustic, no knead) bread.. similar method. I find that I get a beautiful rise on the loaf just before transferring it to the dutch oven.. then it partially deflates as I carefully transfer it. I was thinking that it would be very helpful in keeping that beautiful rise if there were some way to NOT disturb the loaf as it goes into the dutch oven.. you seem to have managed that!!
I will try your idea today.. !!
I know your problem so I use a spring (I’m not sure of the name) device which is circular with a diameter a couple of inches less than my Dutch oven and a couple of inches in height. I heat it up inside the Dutch oven and when I drop the dough in with the parchment it contains everything and gives the loaf some height.
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.
If you were doing the overnight method would I still use 1 tsp of yeast
Thank you
I used to the same amount of yeast (1tsp) even though I let it sit overnight and it was fine. You could probably use less if you’re gonna let it sit overnight but yeast is cheap, why chance it?
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.
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?
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.
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.
How long do you cook this in a loaf pan at 400 degrees?
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. 🙂
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.
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.
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.
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.
Where can I find Rye Flour. I have searched every store around me.
its available in whole foods. I got it from there only
I got mine at amazon, along with the caraway seeds.
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.
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.
Bulk Barn sells rye flour.
Sprouts stores have rye flour.
Bread comes out awesome…may never buy bread again!
serious baker?? no baking should be serious . lol
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.
Spray water 10min before baking is done
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!
I was thinking of using my clay baker. Did you soak it first or use it without soaking?
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.
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…
Pretentious?
Yes, I was thinking haughty. Most of us are not professional bakers and do not have scales- just measuring cups.
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.
Works for me. I just stir the flour and spoon it into the measuring cup. Always do this for baking unless the directions forbid it.
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🌈”
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!!
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.
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?
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.
the recipe says “rye bread” but yet isn’t it white bread. Come on white bread flour went out with Nixon
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!
Lighten up, It’s BREAD!
Is it your recipe? I still see white bread everywhere
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.
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!
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.
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.
If you followed the recipe there is nothing lost if you keep going. Please look at the FAQs for more info.
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!!
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.
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.
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.
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?
my dough didn’t rise either. but the bread came out fine
I’m having the same problem, no rise at all. My yeast is good and I followed the recipe exactly. It’s been sitting on the counter overnight, still no rise. I put it in the oven anyway in a bread loaf pan, hopefully it will at least cook into something we can use. It smells great.
Thanks so much! This recipe is spot on! We loved it.
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
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
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!
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. ❤️
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
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!
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!
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!
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?.
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
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.
Thanks Jim. I am doing 50/50 !
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! .
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. ❤️
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.
You certainly can illuminate your flours all you want. What one does with a flashlight is their own business.
LOL
I did it that way and it was good then I changed it to1 1/4 cup Rye, one + 1/4 cup wheat and 1 1/4 Cup spelt changed all ingredients to 1 /4th More and instead of water I have some sourdough starter that was not fed and just mixed it in there until it looked right. Expected a disaster in fact looked forward to a disaster. It actually turned out good so I will do that every time oh I did triple the seed because I love them. It’s so fun to experiment. Fear not just have a general idea how to do it. 😊
can I use a cup and half All purpose flour.
plus a cup and a half of rye flour.
and illuminate whole wheat flour.
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
I make the bread turn really good
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!
You can use; 2 cups of white flour and 1 cup of rye. You get a lovely bread from this.
Which rye flour should we use dark rye or light rye flour?
Could I double this for a taller loaf?
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.