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!
How large is your loaf pan? Is that 9×5?
Yes, it is a 9×5 loaf pan.
This bread is so wonderful! I’ve made it twice. The first time I let the regular (not active dry) yeast proof in the molasses and warmed water and it rose better. I was very happy with the height after just 13 hours and then 2 hours. I just made the loaf again with active dry yeast mixed in dry with the flours and let it rest for 16 hours, then 2 and it’s wonderful still but the loaf isn’t tall enough. I’ll proof the yeast every time I made this fantastic bread. I’ve never tasted a better rye. Thanks for sharing!
I’m wondering why there is less water in the rye bread, compared to the other recipes? I am making this bread today. The dough mixture is a lot thicker than the other no-knead breads from this website. I am concerned that the dough may be two heavy to get a good rise.
This recipe requires less water or the inside crumb will gooey and no good. This is partially due to the cocoa and molasses. The dough will be thick but it will come out just fine.
Wow! Made this yesterday and just had a slice with a bit of butter (something I rarely eat at all). My goodness, this is lovely, especially for so little effort! I doubled the caraway (the strength of mine might be fading), used 1/4 cup dutched cocoa, added 4 tablespoons vital wheat gluten, and barely shaped the loaf at all. I had let the dough sit for 18 hours, then followed with a rise of 1.75 hours. I wet my hands with water to smooth the top for the rise, and slashed the top in a crosshatch after the rise.
I didn’t have a true loaf pan, so I faked one by making a foil sling that rested on a frame of rods of balled up foil in a rectangle in a glass casserole pan. I baked from a cold oven to 325 degrees F, for an hour. Worked perfectly!
So delicious! Next time I’ll toast the caraway and grind it to distribute the flavor better.
Thank you for figuring this one out!
Forgot to mention that I proofed the yeast before adding it, also.
Can I make this in a bread machine?
Absolute scrumptious!! I evened out the rye and bread flours at 2 cups each and added about 1/3 cup gluten flour. I also thought it looked ‘dry’ and added enough wather to make a ‘wet’ dough (eyeballed it). I couldn’t believe how good it tasted & it will become a household staple.
I should have added that I trebled the amount of yeast and proofed it.
I just found your recipe and am so excited to see how it turns out.
I have a question for you though, with some breads if you are going to make another loaf start right after you finish off the one from that day, would the flavor richen if I left the remnants of the last loaf on the side of the bowl? Would it change the rise and time in which you leave it set. Things that make me go??????
Hi Kelley, I have not tried leaving the remnants in with the next batch. If you do it, please let us know if it changes anything.
Hi, After making a variety of different rye breads – both knead and no knead, I began searching for an online recipe (of no knead) that would give me a darker and denser rye bread than the ones I had been turning out. I followed this recipe as written (except only had Dark Cocoa powder on hand) and it turned out very close to what I was looking for. I did add just a tad more water based on past no knead recipes. I will not do that next time I fix this after reading admin’s comments. I also used a quick read thermometer to make sure the baked loaf reached 190. I did use the 1/2 t of instant yeast in the recipe. I have 2 concerns that might make the loaf I turned out better. First, I’m fairly sure it didn’t rise as much as the pic here on the site. And I did follow all the directions here and the risen loaf before baking did rise up just a bit above the top of the pan (1.75 minutes for the rise). I also let the original dough sit for the 13 hours as recommended. Yet I’m sure the final product did not rise quite enough. Also I found the baked bread to be just a tad doughy. Maybe it’s because I added just a little more water to the original recipe. Maybe using the dark cocoa influenced this too. Any p0inters are appreciated. Overall, though, I loved this recipe and the final result (except for the slight tweaking it needs)! One other question: can a tad more yeast (1/4 t) be added for a better rise? And can other yeasts besides instant be subbed and if so what would be the measurement for, say, active yeast? thanx for sharing!
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One question- the ingredients list calls for rye flour, Howe’s the instructions quote using wheat flour and white flour— confusing