No-knead rye bread just got even better with this Dutch oven method! This hearty, flavorful loaf combines bread, rye, and whole-wheat flours with a touch of molasses and caraway for a classic taste.

All it takes is a little mixing, a few hours of rise time, and your Dutch oven to create a rustic loaf with a crackling crust. No need to knead. Just simple, hands-off baking that’s as easy as it is satisfying.

There’s nothing like the smell of fresh-baked bread filling the house, and this rye loaf brings it to a whole new level! I love slicing it up for savory toast topped with smoked salmon and cream cheese for breakfast. And I’ll be saving a few slices for dinner tonight with a warm bowl of soup.

Spreading butter on a slice of rye artisan bread.

Here is Why This No-Knead Bread Recipe Works

Hands-off and hassle-free: No kneading, no fuss! Just mix, let it rise, and your Dutch oven does the heavy lifting. No knead bread at its best.

Rustic, bakery-style crust: That Dutch oven traps steam, giving you the perfect crisp, crusty top that’s hard to beat.

Rich, classic flavor: Rye flour, whole wheat, and caraway seeds bring an earthy, nostalgic taste that’ll transport you to an old-school bakery.

Big, beautiful rise: This loaf bakes up tall and airy, with a texture that’s as soft inside as it is golden on the outside.

Ingredients used to make no knead rye bread recipe.

The Ingredients

Pantry: Bread flour, rye flour, whole-wheat flour, molasses
Pantry Seasonings: Caraway seeds, salt
Baking Essentials: Instant yeast

To use active dry yeast instead of instant yeast, dissolve the active dry yeast in the warm water and let it sit for 5–10 minutes until foamy, then proceed with the recipe as usual.

Mixing dry ingredients on the left and combining the wet ingredients on the right. — Combine the dry ingredients then stir in the wet ingredients.

Mixing the shaggy dough on the left and letting the rye dough proof on the right. — The dough will look shaggy and rough after mixing it then let it proof.

Variations

Dill Rye Bread: Add 1 tablespoon of chopped fresh dill along with the caraway seeds for a subtle, herbaceous twist.

Seeded Rye Bread: Mix in 2 tablespoons each of sunflower seeds and pumpkin seeds for extra crunch and nuttiness.

Honey Oat Rye Bread: Replace the molasses with 3 tablespoons of honey and fold in 1/4 cup of rolled oats for a slightly sweet, wholesome loaf.

If you like this recipe, you will want to check out our no knead rosemary bread and cranberry walnut bread.

Using a bench scraper to fold the dough and placing the dough in a bowl with parchment paper.

Placing the loaf in a Dutch oven on the left and the finished baked rye bread on the right.

Tips for Success

Use warm water, not hot water. Aim for a temperature between 115°F and 125°F to help the yeast activate without killing it.
Adjust rise time for your kitchen. Warmer kitchens may need less than 3 hours, while cooler ones may need more time to proof.
Preheat the Dutch oven. This creates an environment for steam to burst over the loaf right away, giving your bread a lofty rise and crisp crust.
Score the dough before baking. A quick slash on top allows the bread to expand without cracking in unexpected places.
Check doneness with a thump test. Tap the bottom of the loaf. If it sounds hollow, you’re good to go. For extra accuracy, aim for an internal temperature of 205°F.
Serve it with a bread dip like garlic butter sauce or some herbed olive oil.
Rye flour has lower gluten content than wheat flour, making it denser and more compact. Combining it with bread flour can help give it a lighter loaf.
Rye flour can go rancid more quickly than other flours. Store it in an airtight container in a cool, dry place or refrigerate for longer shelf life.

Slices of a simple rye bread recipe next to a dish of caraway seeds.

Storage

Room Temperature: Wrap the bread in a clean kitchen towel or place it in a bread bag to keep the crust crisp. Store at room temperature for up to 3 days.

Freezing: For longer storage, slice the bread and wrap each slice in plastic wrap. Place the slices in a freezer-safe bag, and freeze for up to 3 months.

Reheating: To enjoy from frozen, thaw slices at room temperature, then reheat in a 350°F oven for 5-7 minutes or in a toaster for a warm, crisp result.

Slices of Dutch oven rye bread on a plate next to butter.

Homemade Rye Boule

With this easy Dutch oven rye bread, you get the best of everything. Minimal effort, maximum flavor, and that bakery-style crust that makes homemade bread so satisfying.

Plus, it’s an easy, hands-off recipe that fills your kitchen with the warm, earthy aroma of fresh bread. So mix up this rustic loaf, and let it work its magic.

More Recipes You Will Love

Dutch Oven Bread: Make this artisan-style, Quick Dutch Oven Bread in only 2-hours!
Sprouted Rye Bread: Our sprouted rye bread is soft, fine textured with a distinctive rye flavor and a sprinkling of caraway seeds.
Sourdough Banana Bread: Banana bread made with sourdough discard is ultra-tender and moist. This foolproof recipe has the best flavor and texture of any banana bread ever.

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Several slices of rye bread on a cutting board.

No-Knead Rye Bread

An easy, artisan-style rye bread with a crunchy crust. A touch of molasses and a measure of caraway seeds adds to the flavor depth. Baking in a Dutch oven gives this bread a crunchy top and a moist crumb.

4.59 from 60 votes

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Prep Time: 20

Cook Time: 40

Additional Time: 3

Total Time: 4

Servings: loaf

Calories: 159kcal

Author: Pat Nyswonger

Ingredients

3 cups (360 grams) Bread flour
½ cup (60 grams) rye flour
½ cup (60 grams) whole-wheat flour
1 tablespoon caraway seeds
1 teaspoon salt
1 teaspoon instant yeast
3 tablespoons molasses
1-¾ cups warm water 115°F to 125°F

Instructions

In a large mixing bowl, whisk together the bread flour, rye flour, whole-wheat flour, caraway seeds, salt, and the yeast.
Combine the molasses with the warm water and add to the flour mixture. Stir with a spoon until well combined.
Scrape the dough into another large bowl that has been coated with oil spray. Cover the bowl with either a damp light cloth or a sheet of plastic wrap and set in a warm, draft-free area for 3 hours.
Coat a large piece of parchment paper with cooking spray and set it aside.
Tip the dough onto a lightly floured surface and using a bench scraper or oiled hands, fold the dough over several times and shape into a large mound.
Lift the mound of dough and place it on the center of the parchment paper, seam side down. Using the parchment paper as a sling, transfer the dough and set it, and the parchment paper into a large bowl to retain its shape while rising.
Cover the bowl and return it to the draft-free area and let rise for 30 minutes.
While the dough is rising, place a 4 to 6-quart Dutch oven into the oven and set the oven temperature at 450°F.
Remove the heated Dutch oven and remove the lid.
Using a sharp knife, scissors or a taser blade, score the bread dough on the top with a slash, (see Notes).
Lift the dough, together with the parchment paper, and carefully set it into the hot Dutch oven. Cover with the lid and return to the oven.
Bake the bread for 30 minutes, then remove the lid and continue to bake the bread an additional 8-10 minutes until golden brown.
Transfer the bread to a wire rack and cool completely before slicing.

Notes

We use bread flour for this recipe as it has more gluten than all-purpose flour. The higher gluten compensates for the low gluten in the whole wheat and rye flours.
All-purpose flour may be substituted for the bread flour, but the water should be reduced by 2 to 4 tablespoons.
1-1/4 teaspoons active dry yeast can be subbed for the instant yeast. If you use active dry yeast, dissolve it in water first.
Caraway seeds are optional but they add great flavor that compliments the rye.
For extra flavor, grind an additional tablespoon of the caraway seeds in a spice mill and incorporate with the flours.
Scoring the bread dough on the top is not mandatory but doing so will allow the bread to expand and give it more height. It also adds a nice decorative touch to the finished loaf.
Bread baked in a Dutch oven works because it holds the steam in and helps the bread rise better. This produces a lofty loaf with a crackling crust. Don’t leave the lid on for the entire bake time. Remove the lid after the first 35 minutes so the crust does not get too thick.
To determine that the bread is cooked completely, tilt the bread on its side and thump the bottom. It should sound hollow. You can further check the temperature with an instant-read thermometer when done it will register 205°F when inserted into the bread.

Nutrition

4.59 from 60 votes (58 ratings without comment)

Linda

Sunday 20th of October 2024

Delicious!! 10/10. Texture, flavor, crust… and a beautiful appearance . So easy, and directions were clear and concise. Thanks for sharing your recipe.

Dahn Boquist

Thank you so much for the amazing feedback! I'm thrilled that you enjoyed the recipe.