This recipe will make a large sized sandwich loaf that is as great tasting and a great change from the regular sandwich bread that we commonly eat. The crust is soft like a sandwich bread, not as crisp as traditional no-knead bread. It is so easy to make and with little time invested (unless you count the 12+ hours of rising). I believe anyone could make this no-knead dark rye bread with great results, even without a kitchen mixer or any other special equipment. I did use my WonderMill grain mill to make the rye flour but you can buy rye flour at some stores.
Dark Rye Sandwich Loaf No-Knead Bread Recipe
- 1 1/2 cups Rye flour (preferably fresh ground for better taste)
WonderMill Grain Mill
- 2 1/2 cups all-purpose flour or bread flour
- 1/2 teaspoon caraway seeds
- 3 tablespoons cocoa powder
- 1/4 cup molasses
- 1/2 teaspoon instant yeast
- 2 teaspoons salt
- 1 3/4 cups water
- Combine all the dry ingredients (wheat flour, white flour, caraway seeds, cocoa, yeast, salt) in the large bowl and stir with spoon for about 15 seconds.
- Combine water and molasses in a separate bowl and stir till molasses is dissolved into the water.
- Add water molasses mix to the dry ingredients bowl and stir for about 3 minutes until the flour is mostly stuck to the dough (it won’t look that good but that doesn’t matter).
- Cover the top of the bowl loosely with plastic wrap.
- Let sit on counter top for about 12 to 18 hours (I ussually do this for about 13 hours), the dough will look all bubbly on the top.
- Generously sprinkle flour the top of your clean counter top or a cutting board (don’t worry about using too much flour, it won’t hurt it).
- Slowly pour the dough from the bowl on to the floured surface, using the silicone spatula to help it peal off the sides of the bowl.
- Sprinkle a little flour on top of the dough and rub your hands together with flour.
- With you hands, gently stretch the dough out to a rectangle shape.
- Roll up the dough from one end to the other.
- Place the dough into a lightly greased bread pan (seem side down).
- Let dough rise till it is a bit above the top of the bread pan (about double in size or 1.5 to 2 hours).
- Pre-heat the oven to 350 degrees.
- Place bread in the oven for 40 minutes to 45 minutes.
- Remove from oven and let it cool on a cooling rack or your counter top.
Note: Rye flour and rye grains are not always available in the grocery stores, you may have to find a specialty kitchen store, organic store, or buy it online.
Dark rye bread is one of my favorite breads and I can eat a whole loaf my self, I think it is that good. It took me a while to get this recipe to work well with a no-knead bread method but it turned out awesome. I hope you enjoy it!