This No-Knead Rye Bread is easy and delicious. Simply combine the ingredients the day before and let time do its magic. And because this bread is baked in a hot dutch oven it develops the most delicious crust. Recipe yields 1 loaf or about 12 slices.
I’m growing quite the collections of no-knead bread recipes and I’m not mad about it. Have you noticed? Because, bread making is so fun and therapeutic.
Last week, lower Michigan was getting a winter storm and I picked the best day to bake bread. While it was heavily snowing, piling up on roads and the deck rails, my house was smelling like Subway. #bestsmellever
Keep in mind, making no-knead bread does take some planning, it’s extremely easy and it usually comes out looking like something from a bakery. Thanks to your dutch oven. In the past, I’ve made round boules… with this bread, I like a more oblong loaf and I even got creative and scored a design in the top.
Bread. My bff, soulmate and favorite carb of all. I love you.
To Make This No-Knead Rye Bread You Will Need:
- unbleached bread flour
- dark rye flour
- caraway seed
- kosher salt
- active dry yeast
- water
- olive oil
Into a mixing bowl, measure and add 2-1/4 cups bread flour, 3/4 cup dark rye flour, 2 teaspoons caraway seed, 1-1/4 teaspoon kosher salt and 1/2 teaspoon active dry yeast.
Whisk to combine.
Add 2 tablespoons olive oil to 1-1/4 cup water.
Make a well in the dry ingredients and pour in the olive oil and water.
With a wooden spoon, stir to combine.
Lastly, shape the dough into a ball.
Cover the bowl tightly with plastic wrap and place on your counter top for 18 to 24 hours.
24 hours later the dough will have risen and look bubbly. Flour your fingertips (the dough will be sticky!) and press the air out of the dough.
Using a rubber spatula, scrape the dough, tipping it as you go, out onto a generously (all purpose or bread flour is fine) floured surface. Keeping it in an oblong loaf shape.
Dust the top of the loaf with rye flour.
Cover the loaf and allow to rise, for the second time, for 1 hour.
When halfway through the second rise, place your oval dutch oven (with lid) onto the bottom rack of your oven. Preheat your oven (and pot) to 475° for the remaining 30 minutes of the second rise.
With a sharp paring knife, score the top of the bread. This is completely optional, I just like how it looks. 🙂
Sprinkle with caraway seed.
Carefully lift the loaf and gently place it into the hot pot. Be careful not to burn yourself.
Cover and bake for 30 minutes, rotating the pot half way through baking.
After the 3o minutes are up, uncover and bake for 10 to 12 more minutes.
Or until deeply golden brown. To ensure the bread is fully cooked, the internal temperature should be around 205-210°.
Allow the loaf to cool significantly before slicing.
Using a bread knife, slice 1/2 to 3/4 inch thick slices.
Delicious earthy bread with a thick chewy crust. And the caraway adds that special touch.
Nothing beats a warm-from-the-oven loaf, sliced thick and smeared with salted butter. Nothing. #favoritesnackever
Enjoy! And if you give this No-Knead Rye Bread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
No-Knead Rye Bread
This No-Knead Rye Bread is easy and delicious. Simply combine the ingredients the day before and let time do its magic. And because this bread is baked in a hot dutch oven it develops the most delicious crust. Recipe yields 1 loaf or about 12 slices.
Ingredients
- 2-1/4 cups unbleached bread flour
- 3/4 cup dark rye flour
- 1 tablespoon caraway seeds, plus more for sprinkling over top before baking
- 1-1/4 teaspoon kosher salt
- 1/2 teaspoon active dry yeast
- 1-1/4 cup water
- 2 tablespoon olive oil
Instructions
THE DAY BEFORE:
- In a large bowl combine, both flours, caraway seeds, salt and yeast. Whisk to combine.
- Measure the water and add the olive oil to it.
- With a wooden spoon, make a well in the flour and pour in the water and oil. Stir until the dough comes to gether. It should be tacky to the touch.
- Cover the bowl with plastic wrap and place on your counter for 18 to 24 hours.
THE DAY OF:
- Once that time has passed, use floured finger tips to press the air out of the dough. It will be sticky!
- Use a rubber spatula to scrape and roll the dough out of the bowl onto a (clean) generously (use all-pourpose or bread flour) floured surface. Dust the dop of the bread dough with a few spoonfuls of the dark rye flour. Cover with a clean kitchen or tea towel and let rise for 1 hour.
- When halfway through the second rise. Pace your oval dutch oven, with lid, onto the bottom rack of your (cold) oven. Preheat your oven (and pot) to 475° for the remaining 30 minutes of the second rise.
- Once the second is done, use a knife (or razor blade) to score the top. This is completely optional and only done for aesthetics.
- Sprinkle with a few pinches of caraway seed (optional).
- Use pot holders to remove the pot from your oven. Uncover the pot and carefully transfer the dough to the hot dutch oven. You should hear a subtle sizzle sound.
- Cover and bake for 30 mintues, rotating the pot 180° half way through baking.
- Uncover and continue to bake until deeply golden in color.
- To ensure the bread is fully cooked, the internal temperature should be around 205-210°.
- Allow the loaf to cool significantly before slicing.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 256Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 851mgCarbohydrates: 47gFiber: 4gSugar: 0gProtein: 8g
All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
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THANK YOU in advance for your support!
Thank you for this recipe! Baked it as a round loaf in my medium Dutch oven and turned out perfectly.
I’m so glad, Jackie! Thank you for taking the time to make this recipe and leave a review!
can I bake this rye bread using unbleached all purpose flour??? NOT unbleached bread flour? please let me know.
I found it totally impossible to transfer into the Dutch oven — is there some nuance to “carefully”? Could I have done the second rise on parchment and just put the parchment into the Dutch oven?
Can I use parchment paper under the loaf to transfer bread into the dutch oven, & instead of greasing inside of dutch oven? Thank you. Can’t wait to try this. Would it affect the taste of bread if I omitted the caraway seeds? I just can’t stand them!
Hi, I use parchment paper with just about all my breads now. I is so much easier to get it into the dutch oven and if you are using a pizza stone it is easier to transfer it on to that also. I am not a baker, I bake a loaf every 2 weeks or so but I have never greased the inside of my dutch oven when I bake bread. I don’t think you have to.
I followed the instructions carefully. My loaf looks just like the pictures and the inside is delicious. However, my crust is so hard. Any suggestions for next time to have a chewier crust?
I’m so glad Maryann! Hmm, perhaps try misting the top periodically with water from a spray bottle? I’m curious to know if this helps solve the issue.
Spraying with water will make it even more crispy. In order to get a softer crust, you must add oil, eggs, milk, etc to the recipe. So, probably not possible with THIS recipe.
I was making a no-knead wheat bread from a recipe I have used for years when I realized that I had mixed rye flour in the white flour salt and yeast instead of wheat, so I did a search for an easy rye recipe that would incorporate what I had already used and be truly EASY. Your recipe did the trick. The only thing I had to add was the caraway seeds and olive oil. The bread turned out well. I cant wait to make the bread again using your recipe proportions.
Can’t wait to try this! I picked up some rye flour from a local CSA earlier this week. There’s no mention about the temperature of the water. Does it need to be warm?
Sorry for the delay Christine! Nope, maybe not ice cold though. 🙂
This is Jim Lahey’s recipe. Why don’t you state that?
Hi Maureen! I can guarantee this is not his recipe. In fact, I had to google him because I had no idea who Jim Lahey was. But I did do a little internet sleuthing and although I couldn’t find his exact recipe, I did find a few recipes from bloggers who adapted theirs from his. What i found was besides ingredients (it’s bread so common ones such as flour, yeast and water etc.) the recipes aren’t anything alike. I’ve been blogging for just over 10 years and if I ever adapt a recipe or am inspired by a recipe, I give credit. It’s a rule most of us food bloggers live by. Glad we could clear this up! Thanks for stopping by!
Hi, can I bake this on the pan in the oven instead?
Hi Kate! Unfortunately without testing it, I can’t say for sure.
Hi….please provide the weight of flour, either in grams or ounces. Thank you.
Exactly what I would like as well–grams. US cups are bigger than Canadian cups (1 US = 1.04 CDN) as grams are soooo much easier to work with. Leahy’s recipes are all in grams FWIW.
I just made this Rye Bread in a loaf pan with another loaf pan turned over and clipped to the top (Poor Man’s Dutch Oven) as taught to me by Steve Gamelin my favorite baker of NO Knead Bread on YouTube. Your recipe was FABULOUS. by the way, here’s an old bakery trick, add 2 Tablespoons of pickle juice from your favorite pickle brand. That adds a certain traditional taste…..Thanks.
I see you didn’t answer the question regarding using AP flour. Is this okay or do I need to get bread flour?
Thanks for your recipe looks great. Will be making this week.
Hi Ruthann! Bread flour has higher protein content than all-purpose flour, which is why it’s listed (and all-purpose is not suggested as a possible substitution) for this recipe. I have not tested this bread recipe with all-purpose flour so I cannot say if it will work or not. Enjoy!
If you want to use AP flour it’s ok. Just add 1T to 1.5T of wheat gluten to 2 1/4 cup (less the amount of AP flour you remove) of AP flour. Presto–bread flour.
SO: with 2 1/4 C AP flour (instead of bread flour), remove 1T (or 1.5T) of that AP flour and add 1T (or 1.5T) gluten.
End result will still be 2 1/4 C flour. You need the extra gluten to help the breads rise as rye flour doesn’t have as much gluten as wheat flour and therefore won’t rise as much as you might like.
Thank you so much for the recipe! I used fennel seeds instead of caraway seeds and it turned out amazing!
Hi Jo!
Is olive oil a must??
Hi Angela! Great question! I haven’t tested this recipe without it. However, because the olive oil adds moisture and flavor, I would say yes it is a must.
I don’t have a Douch oven pan, can I bake it in Corning wear dish pan ??? The you. I’m making right now . In proofing stage now.
That is a good question. Can it be baked even in a bread pan? Is it necessary to cover it in the oven?