No-Knead Rye Bread Recipe

Imagine gathering around a warm, rustic kitchen with your loved ones, the aroma of freshly baked bread filling the air. There’s nothing quite like the simplicity and satisfaction of making bread at home, especially when it’s a recipe as foolproof and delightful as this No-Knead Rye Bread. With its deep brown crust and hearty, dense crumb, this bread is perfect for special gatherings or a cozy evening in. The magic lies in its simplicity—no kneading required—making it ideal for busy families and budding bakers alike.

Recipe Summary

• Prep Time: 10 minutes (plus overnight resting)
• Cook Time: 45 minutes
• Total Time: 55 minutes (plus overnight resting)
• Servings: 1 loaf
• Skill Level: Easy

Ingredients

• 2 cups rye flour
• 1 cup all-purpose flour
• 1/2 teaspoon instant yeast
• 1 1/2 teaspoons salt
• 1 1/2 cups warm water

Instructions

1. In a large bowl, combine the rye flour, all-purpose flour, instant yeast, and salt.
2. Add the warm water to the dry ingredients and mix until a shaggy dough forms. The dough will be sticky, which is perfect for this no-knead method.
3. Cover the bowl with plastic wrap or a towel and let it sit at room temperature for 12-18 hours. This long rest period allows the dough to develop its rich flavor and dense texture.
4. After the resting period, preheat your oven to 450°F (232°C). Place a Dutch oven into the oven to preheat as well.
5. Turn the dough out onto a well-floured surface and shape it into a round loaf. This will be a bit messy due to the sticky nature of the dough, but persevere!
6. Carefully remove the hot Dutch oven from the oven. Place the dough inside, cover with the lid, and return to the oven.
7. Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 15 minutes or until the crust is dark brown and sounds hollow when tapped.
8. Remove the loaf from the Dutch oven and allow it to cool on a wire rack before slicing.

Helpful Tips

• For a slightly lighter texture, you can replace some of the rye flour with more all-purpose flour.
• If you don’t have a Dutch oven, use a heavy oven-safe pot with a lid.

Storage Instructions

• Store leftover bread in a paper bag at room temperature for up to 3 days. For longer storage, freeze slices in an airtight container or plastic bag for up to 3 months.

Substitutions

• Substitute whole wheat flour for up to half the rye flour for added nutrition and a slightly different flavor profile.
• Use bread flour instead of all-purpose flour for a chewier texture.

Pairings

• This rye bread pairs wonderfully with a spread of soft cheese, smoked salmon, and a sprig of fresh dill as shown. It’s also fantastic with hearty soups or as a base for open-faced sandwiches.

At Zynahz, we believe that cooking should be an adventure that brings joy and creativity to your kitchen. We hope this No-Knead Rye Bread recipe inspires you to gather your loved ones and embark on this delicious journey. Don’t forget to share your baking successes with Zynahz and spread the love by sharing this recipe with your friends and family. For more culinary inspiration, follow us on social media and sign up for our newsletter. Happy baking!