This is the easiest rye bread recipe you'll ever make.


It's perfect for those days when you want to get up and bake, but don't want to spend hours in the kitchen. The slow fermentation makes it an ideal candidate for a no-knead loaf. Just combine everything in a bowl and let it sit overnight—that's it!

You can add any seeds that you like to this recipe. You can sweeten it with various syrups of honey. You can make it with a yeasted preferment or a sourdough starter. The possibilities are endless!

The finished product is sturdy enough to be sliced thin and topped with your favorite toppings, so go wild!

There's something you need to know about this loaf, and it's not just the fact that it tastes like heaven.

This loaf will fully ferment in 10 – 12 hours at around 24C (75F). If your kitchen is cooler or warmer, then you may need to adjust the water temperature slightly to make up for it. Or you can use less or more yeast.

I would suggest making it on a day when you are at home all day, so that you can monitor it. Then you will be able to adjust accordingly.

It will fit perfectly in a 900g (2lb) loaf tin.



For the dough 

450g (1lb) white rye flour

5g (0.17oz) caraway seeds

70g (2.45oz) raisins

120g (4.25oz) sunflower seeds

8g (0.28oz) salt

0.3g (0.01oz) instant dry yeast 0.36g (0.012oz) active dry yeast or 0.9g (0.03oz) fresh yeast

30g (1oz) malt syrup or any syrup you like. You can also leave it out.

400g (14.1oz) water

If you're using active dry yeast, let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.



The first step to making this bread is to combine the water, yeast, salt, seeds, raisins, and syrup in a large bowl. Stir well to dissolve the salt completely. Add the flour and mix until there is no dry flour left. The desired dough temperature should be 24C (75F).

Place the dough in a non-stick paper lined bread tin. Cover and ferment for 10 – 12 hours. Bake at 180C (356F) fan off for 1 hour. Leave to cool down completely before cutting into it or else it will be gummy! Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

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