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No Knead Rye Bread

An easy no-knead rye bread that's full of flavor!
No Knead Rye Bread
Yield 2 loaves


  • 5 cups bread flour
  • 2 cups rye flour
  • 1 tablespoon table salt
  • 1 to 2 tablespoons caraway
  • 2 3/4 cups warm water (110-115°F)
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 1/4 cup dark syrup or molasses
  • 1/4 cup shortening (soft)


  • Add bread flour, rye flour, salt, and caraway to a bowl; whisk to combine, and set aside..
  • Add warm water and yeast to a stand mixer bowl; let sit 5 minutes. Add the syrup, shortening and ½ the flour mixture. Using paddle attachment, beat 2 minutes on medium speed until smooth. Add the remaining flour mixture and beat again with a spoon until smooth, about 1 to 1½ minutes. Scrape down batter from sides of bowl. Cover; let rise in warm place until doubled, about 30 minutes.
  • Meanwhile, grease two 5x9-inch OR 4½x8 1/2-inch loaf pans.
  • Beat down raised batter in about 25 strokes using a wooden spoon or dough whisk. Note that this is a thick, somewhat sticky batter. Spread evenly in prepared pans. Tap pans on table to settle the batter. Let rise only until edges of batter comes to within 1-inch of tops of large pans or reaches tops of smaller pans, about 30 minutes.
  • Preheat oven to 375°F.
  • Brush tops with water for a chewy crust, optional. Bake 40 to 50 minutes or until well-browned on sides and tops. Remove from pans and cool on rack.