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No Knead Rye Bread Recipe

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★★★★★

4.5 from 73 reviews

This No Knead Rye Bread recipe combines whole wheat, bread, and rye flours with caraway seeds for a flavorful, rustic loaf that requires minimal effort. Utilizing a slow fermentation and baking in a hot Dutch oven produces a beautifully crusty exterior and moist, tender crumb without the need for kneading.

Ingredients

Scale

Dry 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 instant or active dry yeast
  • 1 1/8 teaspoons salt

Wet Ingredients

  • 1 1/2 cups hot tap water (120 – 130° F)

For Shaping

  • About 2 tablespoons extra flour

Instructions

  1. Combine Dry Ingredients: In a large bowl, mix together the whole wheat flour, bread or all-purpose flour, rye flour, caraway seeds (if using), yeast, and salt until well combined.
  2. Add Hot Water: Stir in the hot tap water (120-130°F) until the dough comes together into a rough, wet mixture.
  3. First Rise: Cover the bowl with plastic wrap and let the dough stand at room temperature for 3 hours. During this time, the dough will become puffy and well-fermented.
  4. Shape the Dough: Transfer the dough to a lightly floured surface. Sprinkle some extra flour on top. Using a dough scraper or your hands, fold the dough over itself 10 to 12 times to build structure, then shape it into a rough ball.
  5. Second Rise: Place the shaped dough on a piece of parchment paper inside a bowl lined with parchment (not wax paper) and cover with a towel. Let it rest on the countertop for 35 minutes to rise slightly.
  6. Preheat Dutch Oven: Place a Dutch oven with its lid inside a cold oven and preheat the oven to 450°F (230°C). This usually takes around 35 minutes; heating the pot ensures a crisp crust.
  7. Transfer Dough to Hot Dutch Oven: Once the oven reaches temperature, carefully remove the hot Dutch oven using oven mitts. Lift the parchment paper with the dough and gently place both into the Dutch oven. Cover with the lid.
  8. Bake Covered: Bake the bread covered for 30 minutes. This traps steam to help the bread rise and develop a crisp crust.
  9. Bake Uncovered: Remove the lid and the parchment paper, then return the bread to the oven uncovered. Bake for an additional 10 minutes to brown and crisp the crust.
  10. Cool: Remove the bread from the oven, transfer to a wire rack, and let cool completely before slicing to ensure the crumb sets properly.

Notes

  • Using hot tap water (120-130°F) activates the yeast and kickstarts fermentation without cooking it.
  • Caraway seeds are optional but add a traditional rye bread flavor.
  • Do not skip the resting times as they develop flavor and texture despite the no-knead method.
  • Make sure to use parchment paper suitable for baking; wax paper may melt in the oven.
  • A Dutch oven mimics a steam-injected professional oven for better crust development.
  • Allow the bread to cool fully before slicing to prevent a gummy texture.

Keywords: no knead rye bread, easy rye bread, homemade rye bread, rustic bread, slow fermentation bread, Dutch oven bread, caraway rye bread

Find it online: https://miarosetti.com/no-knead-rye-bread-recipe/