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A Quick No Knead Crusty Rye Bread

a quick no knead crusty rye bread

Ingredients

  • 3 1/2 cups flour (for the rye bread I used 2 cups all-purpose and 1 1/2 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 1/2 cups warm (about 100 degrees) water, or more as needed
  • 2 teaspoons or more caraway seeds (optional)

Method

    Step 1

  • 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.
  • Step 2

  • 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.
  • Step 3

  • 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.
  • Step 4

  • Again, carefully remove the bread from the hot hot pot, and transfer to a cooling rack to cool

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 Quick No-Knead Crusty Rye Bread

LindySez: If you don’t have an enameled Dutch oven, a well-seasoned cast-iron Dutch oven will work as well.  Don’t use any pot that does not have thick sides as it will hold the heat well.



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

A printable recipe card is available at the bottom of this post. 

 

A quick no knead crusty rye bread

 

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.  First thought was the 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 $249.00) that had been heated before cooking.

Hmmmm…good idea.  I made it, and it turned out good, a little flat, not quite the “rise” I wanted AND it took 18 hours of sitting time.  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.

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

 

a quick no knead crusty rye bread

 

The Ingredients List

Not much to the ingredients list. Flour(s), salt, yeast, caraway seeds, and warm water.

 

a quick no knead crusty rye bread

 

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.

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 proof 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.

If alive, proceed.

If dead, buy new.

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.

My preferred flour for this recipe is bread flour mixed with the 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 then all-purpose white does and requires more water. So watch the dough and add water if it seems dry.

Remember, a wet, shaggy dough.

 

a quick no knead crusty rye bread

 

Once your dough is ready, cover it with plastic wrap, put a towel over the top, and place it in a warm, draft-free location to rise for about 3 hours.

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, or, as I do, use the proofing setting on your oven. 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.

 

a quick no knead crusty rye bread

 

After the dough has risen 3 hours, (or as needed) it should have doubled in size. Turn the dough out onto a well-floured surface and make certain you get lots of flour on your fingers. Turn the dough a few times, and then form into a ball, sealing the bottom as best you can. Cover with plastic wrap, throw the towel over and let the dough rest on the counter while your “oven” heats up in the oven.

 

a quick no knead crusty rye bread

 

When making this Quick No-Knead Crusty Rye Bread, I used my Mario Batali enameled Dutch oven (about $99.00). This pot does all the work as Le Cruset, but at half the cost. That’s just smart shopping.

And cooking.

After all, my bread doesn’t care if it’s being cooked in a ‘name brand’ pot.

But do remember after 30 minutes in a 450º oven that pan is HOT! Use extreme caution when removing the pot from the oven, removing the top, AND dropping the dough into the pot.

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 then 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.

Allow the bread to cool on a wire rack. Slice and enjoy!

 

a quick 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.

Yield: 1 loaf

A Quick No Knead Crusty Rye Bread

a quick no knead crusty rye bread

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. 

Prep Time 15 minutes
Cook Time 35 minutes
Additional Time 3 hours
Total Time 3 hours 50 minutes

Ingredients

  • 3 1/2 cups flour (for the rye bread I used 2 cups all-purpose and 1 1/2 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 1/2 cups warm (about 100 degrees) water, or more as needed
  • 2 teaspoons or more caraway seeds (optional)

Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Again, carefully remove the bread from the hot hot pot, and transfer to a cooling rack to cool

Notes

LindySez: If you don’t have an enameled Dutch oven, a well-seasoned cast-iron Dutch oven will work as well.  Don’t use any pot that does not have thick sides as it will hold the heat well.

Quick No-Knead Crusty Rye Bread. So simple to make, no kneading and you don't have to wait 18 hours

86 Responses

  1. 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.

  2. 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?

  3. 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!

    1. 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

    1. 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

    2. 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.

      1. 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

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

    1. 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

  5. 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?

    1. 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.

  6. 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

    1. 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

      1. 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

  7. 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.

    1. 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

      1. 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.

        1. 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.

  8. 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!

    1. 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.

  9. 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!

    1. 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!

  10. 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.

  11. 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.

    1. 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

  12. 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.

    1. 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

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

    1. 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

  14. 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.

    1. 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

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

    1. 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

      1. 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.

        1. 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

  16. 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!

    1. 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

  17. 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?

    1. 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

      1. 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!

        1. 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…

  18. 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! 🙂

    1. 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

  19. 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

    1. 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

  20. 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. 🙂

    1. 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

      1. 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!

        1. 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

  21. 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.

  22. 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.

  23. 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.

  24. 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

    1. 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

    1. 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.

  25. 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!!

    1. 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 🙂

  26. 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.

  27. 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!

    1. 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

  28. 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.

    1. 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

  29. 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.

    1. 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 :).

        1. 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).

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