Easiest Ever No-Knead Rye Bread Recipe

Home 9 Bread With Preferment 9 Easiest Ever No-Knead Rye Bread Recipe

Rye bread may sound like a daunting project.

I will show you just how easy it can be. It is truly one of the simplest breads to make of all. The treacle in the dough gives it a dark colour and a deep rich sweetness. Toasted seeds popping between your teeth as you eat it. This bread will stay fresh for a long time so you can easily let it sit for a while.

It is also quite customisable as you can use different sweet syrups instead of the black treacle. You can also use any seeds or nuts you like.

I also have other rye bread recipes on my website and youtube channel. Sourdough rye bread, a rye bread pan loaf, rye crackers, and beer bread. In the future I will make more rye recipes too.

Watch the video down below for detailed instructions.

Ingredients

For the pre-ferment –

250g (8.8oz) rye flour

250g (8.8oz) water at around 20C (68F)

0.5g (0.02oz) dry yeast or 1.5g (0.06oz) fresh yeast

 

For the main dough –

250g (8.8oz) white rye flour

120g (4.2oz) toasted seeds *optional

1 tablespoon (0.5oz) black treacle

5g (0.2oz) dry yeast or 15g (0.6oz) fresh yeast

10g (0.3oz) sea salt

175g (6.2oz) water at 27C (80F)

To learn more about dough temperature control click here.

Method

  1. The day before baking mix all the pre-ferment ingredients. Cover and leave for around 12h. You want the preferment to be full of bubbles. Place the mix in a glass jar for a better view. If your kitchen is quite warm, then use cooler water to prevent it from over fermenting. To learn more about dough temperature control check the Learning page.
  2. The following day mix the water, yeast, black treacle, salt, seeds, pre-ferment and the remaining flour. I would advise mixing all but the flour first to disperse the ingredients evenly before adding the remaining flour as the flour will make the dough sticky and hard to mix.
  3. Shape and place in bread basket or a cloth-lined cake tin dusted generously with flour.
  4. Final proof for around 2h (you will see it puffing up and cracking on the surface). If it has not cracked, then you will know to leave it to ferment for longer.
  5. Halfway through proofing pre-heat your oven and cast-iron pot or thick bottom tray to 200C (390F) without fan or 180C (350F) with fan. 
  6. Scoring and bake covered (if you have a lid) for 30min.
  7. Remove lid and continue baking for another 30min. If you are not sure if your bread is fully baked, you can stick your temperature probe into the centre of your loaf. If it reads 94C (200F) or more it means it is fully baked. This works with every bread. Not that I encourage it! You will in time learn to tell the readiness of bread by feel. My oven is quite weak, so yours might bake your bread more quickly. Keep an eye on it.

Let it cool down for up to a whole day and enjoy.

Watch the video here

Understanding the principles of bread making will let you be in complete control every time you make bread. It will reduce the failure rate and turn you into an even more confident home baker.

I highly recommend you check out the Learning page where I have detailed, easy to understand explanations on each step of the bread baking process and the principles behind it. You can find all the equipment I use and recommend in the Shop (UK) & Shop (US) pages.

Show/Hide Comments (12 comments)
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12 Comments

  1. Gary

    Got this earmarked for baking this weekend.

    Reply
    • ChainBaker

      Awesome! Let me know how it turns out 🙂

      Reply
  2. litz mercado

    I am baking this recipe at the moment and waiting for the 2 hours to proof the dough. I have a question. For the main dough, don’t you need to bloom the yeast? Or use lukewarm water? Am wondering if my dough will rise enough or it might be dense….

    Reply
    • ChainBaker

      Apologies for the late reply. There is no need to bloom the yeast for any bread. Yeast is active enough without all that. The temperatures given in the recipe should work just fine too. Let me know how it turns out. Cheers.

      Reply
      • litz mercado

        Thanks!!! the bread turned out well. Am actually doing this recipe the second time today : )

        Reply
        • ChainBaker

          Awesome! I’m so glad you enjoyed it :))

          Reply
      • litz mercado

        Turned out beautiful. Thanks!!

        Reply
  3. Maxim

    Does this recipe’s hydration account for seeds? If I want to remove seeds, do I need to recalculate water amount to match flour weight instead of weight + seeds weight?

    Reply
    • ChainBaker

      If you remove the seeds, then reduce the amount of water in the main dough to 150g.

      Reply
      • Maxim

        Thanks!

        Reply
  4. Keith

    It should have occurred to me to reduce the amount of water when omitting the seeds, but it didn’t, and the loaf spread out a bit more than I was expecting when baked in a dutch oven. Still tasty though.

    I’m thinking of trying a second loaf and adding 1-2 tablespoons (10-20 g) of caraway seeds instead of the mixed seeds shown in the video. Would you still recommend going with 150 g of water in that recipe, as you suggested to Maxim above?

    Reply
    • ChainBaker

      Yes, I’d say it would be best to reduce the water. The caraway seeds won’t absorb much of it.

      Reply

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