No-Knead Rye Bread

This no-knead recipe is great for beginner bakers or anyone who wants to bake their own bread without committing lots of time. Simply mix, rise and bake. Bread made with purely rye flour is dense and heavy. Here we have used a mixture of rye, wholemeal and white flours to produce a lighter crumb, great for toasting or sandwiches. Caraway seeds are a traditional addition, but feel free to leave them out for a neutral tasting loaf.

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Prep time
101 minutes
Cook time
40 minutes
FREEZER FRIENDLY
Yes
SHELF LIFE
3 days

NUTRITION PER SERVING (Read more)

210kcal
Calories
7g
Protein
1g
Total Fat
46g
Carbs
7g
Fibre
1g
Sugars
39mg
Calcium
3%
 
2mg
Iron
10%
 
54mg
Magnesium
13%
 
182mg
Phosporus
15%
 
104mg
Potassium
2%
 
198mg
Sodium
9%
 
1mg
Zinc
12%
 
0mg
Copper
22%
 
0mg
Vitamin B1
25%
 
0mg
Vitamin B2
7%
 
2mg
Vitamin B3
13%
 
0mg
Vitamin B6
15%
 
43mcg
Vitamin B9
11%
 
0mcg
Vitamin A
0%
 
0mcg
Vitamin B12
0%
 
0mg
Vitamin C
0%
 
0mcg
Vitamin D
0%
 
0mg
Vitamin E
3%
 
0mcg
Vitamin K
0%
 
Calories: 210kcal; Protein: 7g; Total Fat: 1g; Carbs: 46g; Fibre: 7g; Sugars: 1g; Calcium: 39mg (3%); Iron: 2mg (10%); Magnesium: 54mg (13%); Phosporus: 182mg (15%); Potassium: 104mg (2%); Sodium: 198mg (9%); Zinc: 1mg (12%); Copper: 0mg (22%); Vitamin B1: 0mg (25%); Vitamin B2: 0mg (7%); Vitamin B3: 2mg (13%); Vitamin B6: 0mg (15%); Vitamin B9: 43mcg (11%); Vitamin A: 0mcg (0%); Vitamin B12: 0mcg (0%); Vitamin C: 0mg (0%); Vitamin D: 0mcg (0%); Vitamin E: 0mg (3%); Vitamin K: 0mcg (0%)
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Notes

Once sliced, the bread can be frozen. Place small pieces of baking parchment in between slices to prevent sticking. Allow to defrost before using or place straight into the toaster.
Warm water ensures your bread will rise, but yeast deactivates if put in water over 55°C.

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