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    Home » Recipes » A Quick No Knead Crusty Rye Bread

    A Quick No Knead Crusty Rye Bread

    Published: Feb 14, 2013 · Modified: Jan 25, 2022 by Linda Baker · This post may contain affiliate links

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    Using a Dutch oven as your 'oven' - This recipe for a quick no-knead crusty rye bread yields a beautifully crusty, dense, loaf of bread - with delicious rich rye flavor, in about 4 hours' time. Perfect for a Reuben sandwich, grilled patty melt, or just to toast up and eat with a pat of butter.

    A sliced loaf of quick no knead crusty rye bread.
    Dense and flavorful rye bread ready for whatever you want to put on it.

    How to make - A Quick No-Knead Crusty Rye Bread

    Why you should make this recipe

    Because it makes a delicious fresh dense crusty rye bread.

    My Inspiration

    You can scroll past this to the ingredients list and step by step if you don't care about the why

    I love myself a good Reuben sandwich. It’s after St. Patrick’s day, and I have some left-over corned beef but once again find myself unable to find a decent rye bread. Rye bread, corned beef, sauerkraut, and Swiss cheese along with some Thousand Island dressing, grilled to crusty perfection…that’s what you need to make a Reuben.

    So if you don’t have the rye, you don’t have the Reuben.

    Not being able to find good rye bread is the norm here.

    No Delis.

    So I thought I would just make some.

    My first thought was making it in my bread machine, but that wasn’t going to give me the crunchy crust I wanted, or the texture.

    So to the internet, I went. I found one that promised an artisan crust by being made in a Le Creuset Dutch oven  (about $350+) that had been heated before cooking.

    And while it turned out good, it was a little flat. Not quite the “rise” I was looking for.

    And it took 18 hours to make!

    I don’t have 18 hours to wait, or I don’t have 18 hours to plan ahead…so I kept looking. I found more recipes, using varying techniques, and finally combined them to come up with this, perfectly lovely, crusty, artisan loaf of rye bread.

    "You don't "need" much to make this Quick Crusty No-Knead Rye Bread"

    a quick no knead crusty rye bread
    A few ingredients to make a delicious crusty loaf of rye bread.

    The Ingredients List

    • Flour(s)- As I state in the recipe, you can use any type of flour you wish to, just know that each type will react differently and absorb the water differently. The key to the dough is to have a loose, shaggy dough. Shaggy dough means a "wet" dough.
    • Rye flour - To make it rye bread.
    • Active Dry Yeast- To ensure your yeast is good, you should always prove it. I like to use jarred yeast, which I keep in the refrigerator. But even with the date on it, one cannot be sure if it is alive or not. While this recipe uses no sugar in it, the best way to prove yeast is to mix a small amount of yeast along with a pinch of sugar in some warm water. Within a few minutes, you should see some vigorous bubble action. If you don't, your yeast is dead and must be replaced.
    • Salt
    • Caraway Seeds- caraway seeds are optional but I do like them in my rye.
    • Warm Water - You want it warm, not hot. About 100º which is only slightly warmer than your body temperature. So you could use a thermometer, or just put your finger in the water. If it feels slightly warm to you, it's good to go.

    Step by Step Instructions

    A quick no knead crusty rye bread getting mixed and rested.
    Mix and cover to let rise.

    Steps 1 and 2

    1. Mix the dry dough ingredients together in a large bowl, make a well in the center and add the warm water. You will have a very shaggy dough. Remember, you want wet and shaggy.
    2. Cover the bowl with plastic wrap and a tea towel, and allow to rise in a warm place for about 3 hours.
    A quick no knead crusty rye bread getting ready to be baked.
    The next steps.

    Steps 3, 4, and 5

    1. Once the dough has risen, it should have doubled in volumn, remove it from the bowl onto a well-floured board or counter top.
    2. Using your well-floured hands and fold it over a few times, then form a ball sealing the bottom seam as best you can.
    3. Cover with plastic wrap and let it rest while your "oven" is heating.
     Quick no knead crusty rye bread oven being heated.
    Place your "oven" in the oven set at 450ºF (232ºC) for 30 minutes.

    Steps 6, 7, and 8

    1. Heat your oven to 450ºF (232ºC) and place your Dutch oven, along with the top into it to heat for at least 30 minutes - it will be very very hot.
    2. Remove the pot (carefully) open it and drop your ball of dough, seam side down, into the center. Cover, return to the oven and cook for 30 minutes.
    3. Uncover and cook 10 to 15 minutes more, or until the internal temperature reaches 200ºF (93ºC) using an instant read thermometer, OR, you can use the old fashioned way of knocking on the crust. If it sounds hollow, it should be done.
    a quick no knead crusty rye bread
    A crusty loaf of Quick No Knead Rye Bread

    FAQ's

    What kind of flour should I use to make this crusty rye?

    My preferred flour for this recipe is bread flour mixed with rye. Bread flour is softer and has more protein, which gives a more chewy texture. All-purpose white and whole-wheat flours also work well. Whole wheat, of course, would give the bread an even firmer texture, and a denser loaf and requires more water. So watch the dough and add water if it seems dry.

    Remember, you want a shaggy dough, not the kind you would normally use to make bread which requires kneading.

    Can I make this bread gluten-free?

    In theory, yes. By using gluten-free flours you could make this gluten-free, however, this loaf is pretty dense when made with bread flour which is much softer, so if you use all gluten-free, I imagine it would be even more so.

    Most bread recipes use sugar to activate the yeast. I see there is no sugar used in this. How does that work?

    Basic bread contains flour, water, salt, and yeast. There is no sugar required. Sugar will make bread rise faster and taste sweet.

    Le Cruset is very expensive. Can I use a different kind of pot or Dutch oven?

    There are alternatives to Le Cruset. When making this Quick No-Knead Crusty Rye Bread, I used my Lodge enameled Dutch oven (<$100) ). This pot does all the work as Le Cruset but at more than half the cost.

    Just make sure to use a heavy, enameled Dutch oven so the bread comes out easily.

    What happens if I don't get my dough ball in the center of the Dutch oven?

    Try to drop the dough as close to the center of the pot as you can, but if you don't make it exactly in the center, don't panic. It will be o.k. I've even had drops that were more side drops than center drops, and the loaf turned out fine.

    Do not try to move the dough once you have dropped it. Not only is it too hot for you to be putting your hands inside that pot, but the dough will stick. So just leave it where it falls. Cover and stick in the oven to cook for 30 minutes, then remove the cover, again, very carefully, and bake for about 10 minutes more, or until a thermometer registers 200º, or, use the old-fashioned knock on the bread method. If it sounds hollow, it's done.

    Tips for success

    1. Remember, a wet, shaggy dough. Do not think of it as a regular bread dough.

    2. Make sure to preheat the Dutch oven in your hot oven for at least 30 minutes.

    3. Use extreme caution when working the hot Dutch oven.

    4. Your rise time may vary depending on the temperature.

    • The ideal temperature to rise dough is around 85º F. Since most of us don't keep our kitchens that warm, you may need to place the bowl under a light, near a furnace register.
    • If you have a proofing setting on your oven you can use that.
    • Cooler room temperature will only cause the dough to rise slower, so if that's the case, just let it sit for another hour or so until it has doubled in volume.

    5. Make sure your surface and your fingers are well floured. It is a very sticky dough.

    A loaf of No-Knead Crusty Rye Bread

    Don't feel like a Reuben? This dense bread is also great served with one of these hearty soups.

    Beef Vegetable Barley Soup

    Smokey Split Pea Soup

    Smokey Kielbasa Cabbage Soup

    LindySez:  Heating your enameled Dutch oven empty in a hot oven will, over time, discolor the inside enamel coating. While unsightly, it will not affect the pot's performance. With some elbow grease and Bar Keepers Friend, you can get it looking almost like new again.

    Disclosure Policy

    a quick no knead crusty rye bread

    A Quick No Knead Crusty Rye Bread

    LindySez
    This quick no-knead crusty rye bread recipe yields a beautiful crusty, dense, loaf of bread – with delicious rich rye flavor, in about 4 hours time. 
    4.12 from 26 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Additional Time 3 hrs
    Total Time 3 hrs 50 mins
    Course Breads – Biscuits & Muffins
    Cuisine American, German
    Servings 1 loaf

    Equipment

    • Enameled Dutch Oven with Lid
    • Large Mixing Bowl

    Ingredients
      

    • 3 ½ cups flour for the rye bread I used 2 cups all-purpose and 1 ½ cups rye, you could also use whole wheat and white, or all white, up to you
    • 2 teaspoons kosher salt
    • 1 teaspoon active dry yeast
    • 1 ½ cups warm about 100 degrees water, or more as needed
    • 2 teaspoons or more caraway seeds optional

    Instructions
     

    • In a large bowl stir together the flour, salt and yeast. Add the caraway seeds, if using. Make a well in the center then add the water into the well. Mix, incorporating the water into the flour until you have a very sticky shaggy dough (if the dough seems to dry, add a little more water). Cover with plastic wrap and allow to sit in a warm place for 3 hours.
    • Heat the oven to 450º F.
      Place your enamel Dutch oven and its cover (I used the oval oven, as long as it’s enamel, the bread will NOT stick) in the oven and heat for 30 minutes.
    • While the “oven” is heating in the oven; scrape the very sticky dough out onto a well-floured counter with your very well-floured fingers (did I mention the dough is sticky?, well it is). Fold over a few times then form into a ball, sealing the bottom into a seam as best you can. Cover with plastic while you wait for the pot to get hot. Once the pot AND its cover have been in for 30 minutes, CAREFULLY remove, open and drop your ball of dough into the center; cover and return to the oven. Cook for 30 minutes; uncover and cook 10 – 15 minutes more, or until the internal temperature reaches 200 degrees when read with an instant-read thermometer. Or you can use the old knock on the crust and see if it sounds hollow, not exactly the most scientific way, but works most of the time.
    • Again, carefully remove the bread from the hot hot pot, and transfer to a cooling rack to cool
    Keyword no-knead bread, quick bread, rye bread
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Mary L

      January 07, 2023 at 8:12 pm

      5 stars
      great recipe~ I was suspicious about the small amount of yeast, but no reason to worry. I also used 1 cup unbleached, 1 cup whole wheat and the 1-1/2c rye. Delicious! Crusty outside, chewy inside. Will make awesome sandwich bread. THANKS!

      Reply
      • Linda Baker

        January 08, 2023 at 9:17 am

        Thank you so much, glad you enjoyed the recipe. Cheers ~ Lindy

        Reply
    2. Connie

      November 26, 2022 at 1:08 pm

      5 stars
      Thanks so much for getting back to me - I actually woke up extra early so I was able to do it as directed - my best friend loves this bread and it was a surprise for her so I didn’t want to mess with it. Have a great day.

      Reply
      • LindySez

        November 27, 2022 at 9:21 am

        Thanks for letting me know...and so glad your friend loves the loaves 🙂

        Cheers

        Reply
    3. Connie

      November 25, 2022 at 12:47 pm

      5 stars
      Hello - first off - great bread everyone loves it. Iwas wondering can i make the dough the night before and leave on the counter to rise and then bake first thing in the morning or should i let it rise in the refrigerator overnight? Also what would be the rise time for both ways.

      Thanks so much.

      Reply
      • LindySez

        November 25, 2022 at 3:04 pm

        Because it's such a short "rise" time I've never actually done this but I would imagine, if you did want to hold it overnight, it would work best in the refrigerator as that would allow it to rise slowly. A slower rise might yield a slightly more "sour" dough. But for me, there's nothing wrong with that! Let me know what you do and how it works for you. Cheers ~ Lindy

        Reply
    4. michelle

      March 20, 2022 at 7:39 pm

      One additional question please. I have a Merten & Storck german enameled Dutch Oven... different steel than Le Creuset enameled cast iron. Does anyone know if I need to adjust my cooking times?

      Reply
      • LindySez

        March 21, 2022 at 9:27 am

        I really can't say. As the pot is made from a thinner metal it might cook faster, but the only way to know is to try it and check a few minutes earlier than I suggest. Let us know what your results are.
        Cheers ~ Lindy

        Reply
    5. michelle

      March 17, 2022 at 10:12 am

      More of a question, not a comment because I am a bread making novice for sure. I am in the process of making your recipe right now. 🙂 I have been researching Jewish/New York Rye in an attempt to successfully make one. there are some recipes that say pickle juice is the magic secret ingredient for true rye, but there a just as many that dont even mention pickle juice. what's your thoughts? or anyones thoughts really. I'm trying to figure out how to get/make that loaf of really dense chewy rye I miss from Philadelphia delis

      Reply
      • LindySez

        March 17, 2022 at 10:48 am

        Hi Michelle, This bread is very dense and has a good chew. As far as the pickle juice, some have commented they added some, it's more for a favor than a texture. So if you want to have a pickle juice tang to your loaf, then sure, add some juice.If not, leave the recipe as is. Either way it should give you the dense bread you crave. Cheers ~ Lindy

        Reply
    6. Connie

      March 07, 2022 at 8:17 am

      Hello - I made this rye bread over the weekend, it was my first ever rye bread - WOW - it was super easy and incredibly tasty. My company loved it and I have now passed the recipe to several of the guest that had it over the weekend.

      Reply
      • LindySez

        March 07, 2022 at 9:33 am

        Hello, so glad you liked it. Thank you so much for taking the time to check in with this positive feedback. It's always nice to know how a recipe has been received. Have a great day! Cheers ~ Lindy

        Reply
    7. Ed D.

      December 19, 2021 at 7:53 am

      5 stars
      outstanding rye bread. best I've ever eaten.

      at the suggestion of my wife, I substituted 1 cu of whole wheat flour for AP. It didn't work. The presence of the whole wheat flour diluted the intensity of the dark rye flour. It was good, but not nearly as good as just following the recipe.

      Reply
      • LindySez

        December 19, 2021 at 9:16 am

        Thanks for sharing your experience. Getting "healthier" isn't always "tastier" ...Cheers ~ Lindy

        Reply
    8. your mom

      November 26, 2021 at 2:17 pm

      5 stars
      FREAKIN perfect!!! So crusty on outside, soft inside. You are right, super messy dough. I might add touch more salt, but everything else... The directions and methods, spot on!!!!!!

      Reply
      • LindySez

        November 26, 2021 at 3:06 pm

        Hooray! That's what I like to hear... thank you for taking the time to provide feedback. Cheers ~ Lindy

        Reply
    9. Matt

      January 31, 2021 at 5:02 pm

      Smells fantastic--especially the combination of rye flour and caraway. It didn't rise as much as I had expected, so I am a bit worried it's going to be too dense. I used AP flour. I may try to experiment with wheat gluten depending on how it is when I eat it tomorrow.

      Reply
      • Matt

        February 01, 2021 at 2:41 pm

        Tasted fantastic. After speaking with friends, I get now that rye bread does not rise as much. I was expecting a bigger loaf, so what I am thinking of trying is doubling the recipe, letting the dough rise overnight, and then refrigerating half of it to bake later in the week. I will let you know how it goes. I'm hoping to get a little bit of the "sour" effect in the second loaf. I made the recipe exactly as stated, although I used coarse sea salt instead of Kosher salt and I was definitely very generous with the caraway seeds (I bought a HUGE container for $3.50, so I feel no need to conserve :).

        Reply
        • LindySez

          February 01, 2021 at 3:38 pm

          Matt, thanks for checking back in with the results. I love hearing what you do and how it works out. Cooking, it's always a lesson. Cheers ~ Lindy

          Reply
          • Matt

            February 02, 2021 at 12:09 pm

            Will using bread flour really make the loaf noticeably less dense? I was thinking of buying a bag of wheat gluten to make my own "on-demand" bread flour, but if the result is not going to be noticeably better, I may just save my money (I am trying to minimize storage space, so I'd rather not have to keep two large bags of flour--bread and AP).

            Reply
    10. Tim Breen

      December 19, 2020 at 7:44 am

      How is it possible everyone else got good results? Isn’t it a given that salt kills yeast, yet recipe says to add/mix flour, yeast, and salt all together, no? Also, doesn’t active yeast need to bloom w/ the water for a while before mixing w/ the dry? Guess what I got w/ this recipe? Goop for the trash can.

      Reply
      • LindySez

        December 19, 2020 at 10:08 am

        Gee Tim, I'm sorry it didn't work for you...not sure why as you can see many others have made it, myself included, with great results. The dough is very loose and sticky, so maybe you didn't finish it? Again, sorry. Not sure what happened. Cheers ~ Lindy

        Reply
    11. Jeanne

      December 06, 2020 at 8:57 am

      I would like to make rye bread in my Dutch oven and have a question. Can you let the dough rise for 12 or more hours? Fortunately, I have the time for that. Thank you!

      Reply
      • LindySez

        December 06, 2020 at 9:31 am

        To be honest, I haven't tried it for that long, but when I was researching the recipe many did rise for 12 hours. My understanding is the longer rise time resulted in a more sour dough. Good luck and if you try it, let me know how it turned out. Cheers ~ Lindy

        Reply
    12. Ed

      December 16, 2019 at 3:40 am

      The recipe turns out excellently nearly each time. It's the best rye bread I've ever had. Dense interior, crusty outside. Definitely use caraway seeds. I use just over two tablespoons. And one of the big surprises to me was that it never, ever sticks to the oven.

      Whatever you do, don't use too much salt. I used slightly more than a full two teaspoons of fine salt and it was too much. Instead, I use a slightly short of 2 teaspoons. You don't need kosher salt.

      Reply
    13. Louise Kronkow

      November 05, 2019 at 2:58 pm

      Can you use Gluten Free Flour in this recipe?

      Reply
      • LindySez

        November 05, 2019 at 3:11 pm

        I would assume so. It's more method than ingredient and gluten-free flour has come a long way in mimicking flour with gluten. Try it. Let me know 🙂

        Reply
    14. Michelle

      August 18, 2019 at 2:10 pm

      Love this bread! Followed the recipe the 1st time and we loved it, then I started my usual wondering how it would taste like this train of thought. So the next time I did the flour the way you said for rye, but instead of all water, I used 1c water & 1/2 c sauerkraut juice, and added about 1/2 c kraut. The rest is all the same. Oh my, we ate the whole loaf in 2 days! Thanks for the awesome recipe!!

      Reply
      • LindySez

        August 19, 2019 at 9:44 am

        Wow, kraut juice and added kraut would be interesting to try. I'll have to do that sometime. Thanks for sharing. Cheers ~ Lindy

        Reply
    15. wallace baisden

      June 15, 2018 at 9:48 am

      is it rye bread or white bread? it ain't rye bread if it has all-purpose flour in it!

      Reply
      • LindySez

        June 15, 2018 at 9:57 am

        Wallace, I totally disagree with you. Look at most any rye bread recipe and you will find that they use more white flour than rye flour in them. 100% rye flour would create a very dense loaf and I think overload the flavor. But you can make yours 100% rye flour if you choose. That's the joy of cooking. Make it your way. Cheers and thanks for commenting.

        Reply
    16. Suzanne

      April 23, 2018 at 8:12 am

      WOW!! My first attempt at no-knead rye and it is excellent! Hubby says the search is done as this recipe is perfect! I followed ingredient list. Used Corningwear casserole/Dutch oven with glass lid. I lightly oiled the inside and used a parchment strip to lift dough in and out of casserole dish. A few technique adaptations:
      ~ After dough was mixed and in a ball, I drizzled 1 tbsp oil into the bowl. I lifted the ball edges with a silicone spatula so oil would go under then swirled the bowl around so dough ball was covered in oil. This is a trick my mom used so it's easier to get out of the bowl.
      ~ My oven runs a little hot so I lowered the second temp by 25*F (I have an oven thermometer. I also used a digital thermometer to check loaf was 205*F internally)
      ~ I used fresh ground caraway as hubby doesn't like seeds
      Next time I shall:
      ~ add extra tsp ground caraway
      ~ add 1 tbsp vinegar to proofed yeast/water before mixing
      ~ add 1 tsp baking soda to dry ingredients
      (Vinegar and baking soda for extra lift and taste.)
      Thank you, again, for posting this! I grew up eating authentic steam-oven WINNPEG RYE BREAD in Winnipeg, Manitoba from the originating bakery. This crust is closest I've ever had! Will try a glaze in the future. I have several types of arthritis and can no longer knead dough so this is ideal! I look forward to passing this recipe on!

      Suzann in Kelowna, BC, Canada

      Reply
      • LindySez

        April 23, 2018 at 10:43 am

        WOW Suzann, thanks for writing up such a great review and highlighting your changes. Glad it worked! When you do it again, with your proposed changes, I look forward to hearing how it all turned out. Please check back. Cheers ~ Lindy

        Reply
    17. Dawn

      March 18, 2018 at 2:45 pm

      Hello

      Made this today. I have had a bit of trouble with some of the previous loaves I have made--didn't rise right, did not like the taste. This loaf is PERFECT! Perfect in everyway. I followed instructions exactly--checked temperature of water, sifted flour and weighed, proof'd in the oven for exactly the right time. I did add three teaspoons of caraway seed and put some on top. The taste is amazing. The texture is perfect for Rye bread, and the crust was crusty. Sent photos to my kids with each step. Then I enjoyed it with an asian salad, topped with kebalsha. WOW! A five star meal. Thank you for the detailed instructions on a wonderful recipe. So Easy.

      Reply
      • LindySez

        March 19, 2018 at 1:31 am

        Thank you for your kind words. So glad it turned out well for you. Cheers Lindy

        Reply
    18. David Baird

      January 28, 2018 at 6:35 pm

      Finally had the chance to do the rye bread and everyone enjoyed the result. I did a 50/50 pumpernickel and dark rye flour with my all purpose in the quantity per recipe. I did add 2 tablespoons Vital wheat gluten, substituted 1/4th cup dill pickle juice from the 1 1/2 water. I did need to add 3 tablespoons of water due to low humidity here. Everything else as per recipe. The loaf bounced beautifully and finished up looking like your picture. I will do this recipe again and the only change I'll make is substitute 1/2 cup pickle juice for a bit more tang. Otherwise very pleased with the result.

      Reply
      • LindySez

        January 29, 2018 at 8:55 am

        Glad you finally had a chance to make the bread...and that the result was good. I'm going to try it with the pickle juice.

        Reply
    19. David Baird

      December 14, 2017 at 4:42 pm

      Plan on giving this a try this weekend. Have been making a New York Deli rye that hasn't turned out as well as I'd like, not enough bounce. I have a large Dutch Oven and will double the ingredients. To try and get a similar flavor I plan on substituting some water with pickle juice and some flour with Vital Wheat Gluten as my rye flour will be Pumpernickel.

      Reply
      • LindySez

        December 14, 2017 at 5:38 pm

        Let me know how it turns out. The pickle juice is an interesting touch. Cheers

        Reply
    20. Mary P. Brown

      August 07, 2016 at 3:29 pm

      Unfortunately two fails - one a cannonball the other flat - though the flat one was tasty 🙂 I don't know what went wrong. I have been making NK sourdough bread for years. This was my first time using rye flour...... I don't know, but I will give it another go. 🙂

      Reply
      • LindySez

        August 07, 2016 at 4:20 pm

        I am so sorry to hear this...rye flour shouldn't make that much difference, except for in flavor...I'm thinking perhaps your yeast was dead? Did you proof it? Anyway...I do hope you try again as there have been many successes including my own when making this recipe. Let me know if you get the result you want. Cheers ~ Lindy

        Reply
        • Mary Lou

          August 22, 2016 at 8:07 am

          Some of the comments are overlapping and cannot be read. Please check. I have made this style of bread with great success. I am now trying the rye version!

          Reply
          • LindySez

            August 22, 2016 at 9:25 am

            Hi Mary Lou, thanks for writing. I know this, it happened when we converted to responsive design and while I can cook, I can't figure out how to fix this issue. Hope the bread turned out well! Cheers ~ Lindy

            Reply
    21. Gramma Di

      June 28, 2016 at 7:08 am

      I love this recipe VERY much and made it often but I would like to be able to print it but it doesn't seem possible. Any way that could be an option? Sometimes our interest connection is out and I can't access the recipe. Hope you can help.
      Thanks in advance

      Reply
      • LindySez

        June 28, 2016 at 9:34 am

        Hey Gramma Di, thanks for the kind words. You should be able to print the recipe by hitting the print icon at the bottom of the recipe post, or now also at the top. It's an icon that is light green and looks like it has a raindrop on it? Hope that helps. Cheers and enjoy the bread. ~ Lindy

        Reply
    22. Virginia Burgess

      April 03, 2016 at 7:25 am

      What a fabulous recipe!! Have made many times... feel like a pro (but it is sooo easy!) Thank you so much for this.
      Wholemeal flour used... loved the taste! Used a pottery dish with aluminium foil as a lid... worked perfectly! 🙂

      Reply
      • LindySez

        April 03, 2016 at 9:24 am

        Virginia, thank you so much for taking the time to not only comment, but share how you cooked the bread. It's nice for everyone to know there are options if they don't have the exact right equipment. I'm so glad it worked! Cheers ~ Lindy

        Reply
    23. Poryb

      January 14, 2016 at 6:26 pm

      I am waiting on the pot to heat in the oven, but I timed it so I could put the dough directly in after shaping it past the first rise. Am I supposed to let it rise a second time for 30 minutes?

      Reply
      • LindySez

        January 14, 2016 at 6:32 pm

        Hi Poryb, I happen to be on-line so I can answer you right away...the pot needs about 30 minutes to fully heat, the dough should be ready at about the same time, so I think you are good to go. Once the pot has heated, toss the ball in and close it up...it should finish in the pot...cheers - Lindy

        Reply
        • Poryb

          January 14, 2016 at 6:55 pm

          Wow! Such service! I think I wasn't clear, though. The first rise is 3 hours. After 2.5 hours I put the empty pot in the oven. Because I thought I could put the dough directly in the pot after shaping. But, it seems from your comment and the original recipe that the dough is meant to rise 30 minutes after shaping. Is this correct? As it is, I've decided to let it rise 30 minutes, just in case. But, I still want to hear your thoughts. Thanks, Lindy!

          Reply
          • LindySez

            February 02, 2016 at 3:34 pm

            Yes, you were right. You want to wait until the dough has been shaped, then stick the pot in the oven, so I guess in saying that, it would have a "second" rise. Just not as long as the first rise. OK? Is that as clear as mud?...how did it turn out since it seems you did it the right way...

            Reply
    24. Gramma Di

      January 10, 2016 at 1:49 pm

      My daughter has been experimenting with lots of different breads and passed this recipe on to me..........SO glad she did. We love, love, love this bread. I am making my second one as I write and can't wait to eat some. This time I doubled the caraway seeds because I love them so much. Hope it wasn't a mistake. Thank you!

      Reply
      • LindySez

        January 10, 2016 at 4:29 pm

        Thank you so much for stopping by and letting me know you loved the bread...I say caraway away to your own taste and delish...sometimes I add more too.

        Cheers

        Reply
    25. Sharon

      January 05, 2016 at 1:54 pm

      You use only part rye flour? how would it turn out if you used all rye flour? Might the flavor be too intense?

      Reply
      • LindySez

        January 05, 2016 at 4:16 pm

        Hi Sharon, and thanks for the question...I think it's a good ratio of rye flavor, but I suppose if you wanted it more so you could increase the amount of rye flour. My rye and all-purpose have about the same texture, but I'm not sure if the loaf would be denser using more of the rye flour. If you do this, let me know how it turns out! Cheers ~ Lindy

        Reply
        • JL

          January 14, 2017 at 12:12 pm

          Cooking is chemistry, whether one realizes it or not. One has to understand what is going on.
          Rye flour has NO gluten to make it rise. It is my understanding that if you want a brick instead of a loaf of bread, you'd only use rye flour.
          I use King Arthur Flour Bread flour--has a higher protein content as my secondary flour to supply the gluten. The quality of the flour product depends upon the quality of the seed, where it's grown, etc. Used quality flours affects how the bread rises, as well as tastes.
          These are informative books my kitchen has:
          1) The Baking Book--by Lloyd Moxon; Culinary Arts Institute
          2) Cookwise--by Shirley O. Corriher
          30 How Cooking Works--by Sylvia Rosenthal and Fran Shinagel
          4) The Bread Bible--by Rose Levy Beranbaum
          Hope the above gets everyone on the path to enlightenment.

          Reply
          • LindySez

            January 17, 2017 at 1:27 pm

            I agree about the flour, I did some experiments with the flour(s) and found some rather surprising results, bread flour does make the bread a bit softer, but it's still a dense bread, so if one is looking for "light and fluffy" this is not it. But Rye flour does contain gluten (Rye is one of the three gluten grains. It contains a protein called secalin, which is a form of gluten.) Cheers

            Reply
    26. vodik

      December 06, 2015 at 7:33 pm

      Thank you for the recipe. Made rye bread, everybody loved it.
      Have tow questions.
      1. I wonder what is approximate diameter of your fully cooked loaf.
      Mine was about 6.5 inches.
      2. Did you ever try to increase proportionally amount of ingredients.

      Thanks.

      Reply
      • LindySez

        December 07, 2015 at 9:17 am

        Hi Vodik, funny, I never measured my loaf, but I would say that is about right, somewhere around 7 inches is what I think.I'll pay more attention next time 🙂 I have never increased the ingredients to make a bigger loaf. Since there is always room in the Dutch oven I don't think (that's a think) space would be a problem, but cooking time would have to be adjusted. Let me know if you try it, and how it turns out. Cheers ~ Lindy

        Reply
        • Laurie

          April 26, 2022 at 7:27 am

          I use to get rye bread breadsticks from a German bakery which is no longer here. They were the best. Crusty on the outside chewy on the inside with salt on top. I been looking for a recipe to make some but hadn’t found a recipe that sounded right till this crusty chewy bread do you think this could be made into breadsticks? Laurie

          Reply
          • LindySez

            April 26, 2022 at 12:07 pm

            Hi Laurie, I don't think this recipe would work for those so well as it's very unstructured and loose. I would recommend something more like this to replicate what you are trying to get https://cooking.nytimes.com/recipes/1013637-rye-caraway-breadsticks. Hope that helps. Cheers ~Lindy

            Reply
    27. angela clark

      December 04, 2015 at 1:31 pm

      What size Dutch oven you have to use?

      Reply
      • LindySez

        December 04, 2015 at 1:37 pm

        Angela - The one I usually use is 10 inches across the top, but I've used a larger one and slightly smaller one as well. I also have used an oblong pot. As long as the bread does not touch the sides once you place it inside the pot, I think you would be good to go. Cheers ~ Lindy

        Reply
    28. Nicole

      November 15, 2015 at 4:07 pm

      This is great! Tried it today. Super crunchy on the outside, soft on the inside. Next time I'll add more caraway.

      Reply
      • LindySez

        November 16, 2015 at 6:26 am

        So glad you stopped by Nicole. I like extra caraway sometimes too. It's so easy to add your own personal touches. Cheers - Lindy

        Reply
    29. Moxi

      July 11, 2015 at 7:12 am

      Great recipe - This is basically the same recipe I've been using for years. My German Hubby loves his rye bread! I use regular old Fleischmann's ADY, and a 10" Lodge cast iron dutch oven (no feet, for conventional ovens). One quick tip that I haven't seen mentioned, is that after kneading into a ball, I place the dough on a sheet of parchment paper and set it in a large Pyrexmixing bowl (9" dia) for the second rise. I just trim off any overhanging paper (corners) and cover the bowl. The bowl helps keep the round shape, and the parchment makes it easier and safer to transfer the loaf to and from the hot Dutch oven. Just be sure the brand of parchment can stand the higher oven temps.

      Reply
      • LindySez

        July 13, 2015 at 7:29 am

        Thanks for stopping by Moxi...I like the parchment paper idea, it's always kind of intimidating dropping the ball of dough into the hot pot, so I will try it next time I make this recipe. Cheers ~ Lindy

        Reply
    30. Galen

      May 18, 2015 at 11:25 am

      Let me start off by saying that I do not have a heavy cast iron enameled Dutch oven to cook in but rather a thin walled steel enameled pot so I was up against the odds. However what I did have was a pizza stone that was fairly thick so I pre-heated the thin walled pot resting on top of the pizza stone. In the end it came out fabulous. The pizza stone (just a large unglazed tile from the local landscaping supply store) radiated the heat and kept the temp high. Using the recipe as directed, it came out fairly great. Nice crust and the texture was less chewy which is better with a 'wetter than usual' dough. This may be due to the 3 hr rise time rather than the 12 - 18 hr no kneed recipes where gluten has more time to develop but you will not miss it. Thanks for sharing this recipe. Here in Spain cast iron is not easy nor cheap to come by. On a side note, I plopped my dough into the pot very clumsily and it fell awkwardly lop sided, not at all like I wanted it to. Still came out beautiful and rustic. If people complain about a dense or tough loaf, you may wish to replace your yeast as when some of it dies, it impedes the ability to create CO2 if not enough survived to keep going.

      Reply
      • LindySez

        May 18, 2015 at 11:36 am

        I'm so glad it worked, and yes, even if you don't get the dough in exactly right, which is hard when the pot is so hot, it does work itself out. I know how difficult and expensive pots can be, especially in Spain and Italy. I love some of the cookware you have that is hard to come by here in the states. Thanks for writing. Cheers ~ Lindy

        Reply
    31. Katherine

      April 23, 2015 at 10:42 am

      Hmmm... results were interesting!
      Didn't rise much in the oven, and it took an extra 15 min to bake. The result was surprisingly light though. I'm tempted to try your 3 hr proof method right now so I can do a side-by-side comparison.

      Reply
    32. Katherine

      April 23, 2015 at 9:38 am

      Fascinating! I've never been able to get a bread to rise with ADY and no sugar. I stumbled upon your recipe because I was checking to see if one needs to make any other adjustments to the basic no-knead recipe for rye bread (I've been making it with red fife wheat so far). I used instant yeast just let mine ferment overnight and it rose beautifully, but noticed that it really didn't rise the second proof. I'ts in the oven now so I'm now REALLY curious to see how it turns out!

      Reply
      • LindySez

        April 23, 2015 at 9:46 am

        Let me know how it turns out! I made it a several times, and find variances but nothing dramatic. Fermenting overnight will give it a bit more sour flavor from what I've read, but it should still be good. Cheers!

        Reply
    33. Corene

      February 15, 2015 at 7:26 pm

      I've attempted this recipe twice now and followed it down to the letter, including measuring the temperature of the water. My dough never really rises and the loaves, while tasty, are very very dense. I am not sure what I am doing wrong. What constitutes "shaggy" dough? Also, you say the dough is sticky, but mine really isn't. It's actually kind of dry. But, if I add more water, it is not "shaggy." Could you perhaps post a photo of what the dough is suppose to look like before and after it proofs? Thanks!

      Reply
      • LindySez

        February 16, 2015 at 10:43 am

        Hi Corene, I'm so sorry your bread isn't working for you. I don't know exactly what the problem might be, but it could be the flour. I use King Arthur flour which is very soft, a harder flour might absorb more of the water? My dough was very wet, shaggy meaning that it looked almost not dough like at all, but more like drop biscuit dough (I guess it's hard to explain in words). I've been meaning to make a video of this recipe, so I guess it's high time I get it done.

        Reply
    34. Scott

      November 24, 2014 at 6:19 pm

      Made my first loaf today. It was pretty good but a bit dense. Maybe I didn't heat the pot enough? Without sugar, what activates the yeast? Mine didn't rise much but I let it sit in a giant bowl and it just sort of spread out.

      Reply
      • LindySez

        November 27, 2014 at 9:07 am

        Hi Scott. Sorry your first effort wasn't exactly right. I think heating the pot properly is a key element to making the dough rise, it's pretty wet, so I think the "steam" it creates in the pot is what gives it that lift. And you are right, normally you would put yeast and sugar together but in this recipe, that I researched well, it doesn't have any. I hope you try again! Cheers

        Reply
        • Katherine

          April 22, 2015 at 10:58 am

          Lindy,
          I think some of your readers may be having trouble with this bread because I noticed you listed active dry yeast as opposed to instant yeast, which is what is typically used in no-knead doughs because instant yeast doesn't require that sugar starter. Also, the hot water may actually be killing the yeast.
          Hope that helps.

          Reply
          • LindySez

            April 22, 2015 at 12:17 pm

            Hi Katherine, Well, I do use an active dry yeast in the bread dough, Fleishmann's Active Dry Yeast to be specific and their recommendation is for the water to be at between 100 and 110º F... I did review other no knead recipes for other types of breads and found that they did not use sugar either. I think that flour, humidity, elevation, may be more of the influence for the failures...or they might just be adding too much flour to compensate for the shaggy wet dough. It's hard to tell when one is not in the kitchen with them right? Thanks for your interest and comments.

            Reply
    35. Dina

      November 23, 2014 at 11:15 am

      Thank you for posting this recipe! I will try. Do you think subsituting room temperature kefir for some of the water would result in an acceptable loaf. thank you

      Reply
      • LindySez

        November 23, 2014 at 12:07 pm

        Dina, to be honest, I'm not sure. Not sure why you would want to do that either...but if you do do it, please report back on how it turned out. I'm very curious to find out. Cheers ~ Lindy

        Reply
      • Tena

        February 01, 2018 at 8:37 am

        Can I use spelt in place of the white flour? I'm doing Trim Healthy Mama.

        Reply
        • LindySez

          February 01, 2018 at 8:47 am

          While I'm not a flour expert, I did a little research and yes, you could use spelt in place of white flour, but you may need to adjust the liquid to flour ratio as spelt absorbs water differently. Let me know how it turns out. Cheers ~ Lindy

          Reply
    36. Scott

      October 29, 2014 at 9:52 am

      I've heard that in order to get a "crusty" bread, the secret is to pour a small amount of water in the bottom of the oven at some point to create steam. Is this what the covered pot does?

      Reply
      • LindySez

        October 30, 2014 at 6:05 am

        Hi Scott...I've read that too. I think that with the dough being a little more 'wet' to start and the hot environment from the hot heavy pot, which probably creates steam, it works the same. All I can really say is, it works and this bread makes a nice crusty top.

        Reply
    37. Mary Ann

      September 13, 2014 at 10:23 am

      Hi Lindy,

      Do you have to slash the top of the loaf before your put it in the oven?

      Mary Ann

      Reply
      • LindySez

        September 13, 2014 at 11:38 am

        Nope, just plop and drop. It does the rest on its own. Cheers ~ Lindy

        Reply
      • Jo

        January 01, 2022 at 9:39 am

        I love the simplicity of this recipe and found I needed to make some simple adaptions -
        I upped the temp to 475 and made a x slash on the top before baking.
        Then lessened the time to 20 + 12 minutes.
        Seemed to be my sweet spot for a lovely loaf.

        Reply
    38. Ed

      March 16, 2014 at 9:49 am

      I tried the rye and it came out very dense. I prefer a rye with a chewy crust and very light inside. Any ideas?

      Reply
      • LindySez

        March 16, 2014 at 11:04 am

        Hi Ed, I'm sorry your's didn't turn out so well, mine was very crusty and light, not dense at all. All I can think is the pot wasn't hot enough before you put the dough in, or the dough wasn't shaggy enough, maybe added a bit too much flour trying to make it look like regular bread dough? It's a fairly loose dough. Other than that, I'm not sure. I hope you try it again. If you do, let me know how it works out for you. Cheers ~ Lindy

        Reply
      • Kelly

        August 30, 2022 at 1:46 pm

        5 stars
        Thank you for this! I'm not entirely sure why this worked without really changing the ingredients, but I got a fantastic rise at 3 hours! I did let time get away from me, so it rose for an additional hour and a half, but it didn't flatten. Both loaves turned out so good and I'm stoked that I can now make more bread with wholesome ingredients for less money :)))

        Reply
    39. Elle

      February 06, 2014 at 11:30 am

      Is there anything you can't do Linda? You impress the heck out of me.

      Reply
      • LindySez

        February 06, 2014 at 12:09 pm

        I don't make homemade pasta…yet...

        Reply
    40. Jessica

      February 04, 2014 at 3:50 pm

      Looks yummy! Thanks for sharing!

      Reply
    41. Cher

      February 04, 2014 at 3:48 pm

      I love bread and am always looking for a great bread recipe! Thank you so much for sharing, Linda!

      Reply
    42. Joanne

      February 02, 2014 at 2:37 am

      What would be the alternative if you don't have an enameled Dutch Oven?

      Thank you,
      Joanne

      Reply
      • LindySez

        February 02, 2014 at 8:40 am

        Hi Joanne, If you don't have an enameled Dutch oven, I think a well seasoned cast iron Dutch oven would work. It needs to be very thick to hold the heat so no thin sided pot would work unfortunately. ~ Cheers

        Reply
      • Donna

        March 18, 2016 at 1:01 pm

        Hi, just made it with an old smaller version crockpot insert. It is only 6" diameter on the bottom and just the right size for a loaf of bread. If I can I will post a pix of it. Came out great on my first attempt. Followed the instructions with no deviations.

        Reply
        • LindySez

          March 18, 2016 at 6:31 pm

          Wow! Just the insert with a glass lid? That is so cool, and goes to show, unless one thinks out of the box, one will never know if it works or not. thanks so much for sharing. Cheers ~ Lindy

          Reply
    43. Emily

      January 26, 2014 at 10:44 am

      I have made this three times now as rye bread. It's simple, foolproof, largely hands-off, and tastes great. Will try in the future as white bread!

      Reply
      • LindySez

        January 26, 2014 at 12:54 pm

        Thanks for stopping by Emily. I know, huh? And with what they charge in the grocery stores for good crusty bread, it's a bargain to boot! Cheers ~ Lindy

        Reply
    44. Jon

      August 10, 2013 at 8:11 am

      Yep! A winner loaf I made...Last Saturday. This is only my third attempt ever at making a rye bread (or any bread) The 1st 2 attempts using other recipes/methods was a bust. First loaf was more of a cannonball, Second loaf was more like pita. And then this loaf? Voila! It worked ! and it did not make it thru last Sunday's breakfast. So guess what I am doing right now?

      Reply
      • LindySez

        August 10, 2013 at 8:49 am

        Thanks for the comment Jon and so glad it worked out. Yep, fresh warm bread from the oven is just heavenly! Cheers ~ Lindy

        Reply
    45. Judy Miranda

      February 15, 2013 at 10:12 am

      Your crusty bread recipe looks yummy. But, any chance your can use a darker font on your site? The gray is hard to read. Maybe a shade darker. Thanks.

      Reply
      • LindySez

        February 15, 2013 at 10:17 am

        Hi Judy, I'll check with my designer.

        Reply
      • LindySez

        February 15, 2013 at 6:37 pm

        Judy...done...hope it helps...

        Reply

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    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

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