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No-Knead Rye Bread

This artisan-style rye bread has a deep flavor, crunchy top and a tender, moist crumb. It’s a no-knead rye bread- a simple, homemade rye loaf that doesn’t require a ton of effort! Baking it in a Dutch oven ensures a tall, lofty loaf with a perfectly crisp crust.

This one is another easy, no-knead bread recipe to add to your must-bake list!

Freshly baked no-knead rye bread in a Dutch oven.

If you like this recipe, you will want to check out our no-knead rosemary bread and cranberry walnut bread. For an even faster bread, check out this barley bread that doesn’t use any yeast.

What is rye bread?

Rye bread is a variety of bread made with flour from rye grain. Depending on the amount of rye and different add-ins, you can make dark or light rye and change up the deep flavor.

Is rye bread healthy?

Rye bread is often viewed as a healthier bread option since rye flour is more nutritious and a better source of vitamins and minerals than plain old wheat flours. Some studies even show that rye bread has been linked to lower inflammation, better blood sugar control and benefits to overall digestive health.

Health benefits aside, rye bread is a tasty bread option to swap in whenever you’d like- toasted and served with slab of melting butter, for sandwiches like tuna or pastrami, or alongside a salty poached egg in the morning.

A buttered slice of rye bread with a butter dish in the background.

How to make rye bread

A soft and delicious bakery-style rye bread is so easy to make at home! Caraway seeds and molasses give our homemade rye bread the flavor depth that it’s known for. And this no-knead rye bread recipe doesn’t require a bread machine- just a bowl and a heavy-duty Dutch oven!

You will need the following ingredients:

  • Bread flour. It’s what contributes to the best bread texture, in our opinion. Plus, since bread flour contains more gluten, it makes up for the lower gluten levels in rye and whole wheat flour.
  • Rye flour. This no-knead rye bread wouldn’t be a rye loaf without it!
  • Whole-wheat flour. We like adding a bit of whole wheat for extra health benefits, plus it compliments the flavor of the rye.
  • Caraway seeds. It’s technically optional but really compliments the flavor of rye. Highly recommended!
  • Salt. Also for flavor. Always opt for salt!
  • Instant yeast. We need this for the bread to rise and choose an instant yeast to speed up the proofing process. You can also use active dry yeast.
  • Molasses. It adds a light yet robust flavor to the bread with a touch of sweet.
  • Warm water. It works with the molasses to activate the yeast and also speeds up the rise.
Ingredients used to make no knead rye bread.

An easy rye bread recipe

So, exactly how easy is this no-knead rye bread? Follow these simple steps (and check out the full recipe at the bottom of the page for all the details!):

  1. Combine the dry ingredients: In a large bowl, whisk together the flours, caraway seeds, salt and yeast.
  2. Add the wet ingredients: Combine the molasses with the warm water and add it to the flour mixture. Stir it with a spoon until it’s well combined.
  3. Let it rise: Transfer the dough into a large bowl coated with oil spray. Cover it with a damp cloth or plastic wrap and let it sit and rise in a warm spot in the kitchen for three hours.
  4. Fold the dough: Tip it onto a floured surface and fold it over several times to shape it into a large mound. Place the mound onto a sheet of oil-coated parchment paper, then transfer it into a large bowl.
  5. Second rise: Cover the rye bread dough and let it rise for another 30 minutes. Heat the Dutch oven in the oven set at 450°F.
  6. Bake the bread: Remove the heated Dutch oven and its lid, then score the bread loaf on top. Use the parchment paper to lift the dough and set it into the Dutch oven. Cover the Dutch oven with the lid, transfer to the oven and bake for 30 minutes. Remove the lid and bake for another 8-10 minutes. Cool the bread on a wire rack.
Collage photos showing how to make no-knead rye bread.

Tips for the best no-knead rye bread

  • You can substitute all-purpose flour for the bread flour, but you should reduce the water by 2 to 4 tablespoons.
  • For extra flavor, grind a tablespoon of the caraway seeds in a spice mill and incorporate them into the flours.
  • Scoring the bread is also optional, but it allows the loaf to expand and get more height. Plus, it gives the loaf a lovely, artisanal touch.
  • The Dutch oven holds in steam and allows the bread to rise better, producing a lofty loaf with a crackling crust. However, make sure to remove the lid after the first 35 minutes of baking otherwise the crust will get too thick.
  • To make sure your homemade rye bread is done baking, you can tilt the loaf on its side and thump the bottom. It should sound hollow. Another way to check is with an instant-read thermometer– it should register 205°F when inserted into the center of the rye bread.
  • Serve it with a bread dip like garlic butter sauce or some herbed olive oil.
No-knead rye bread slice on a cutting board.

Our no-knead rye bread recipe makes a lovely, bakery-style loaf that is nearly impossible to not devour quickly! If you love fresh-baked homemade bread as much as we do, this one is certainly a must-try.

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  • Quick No-Knead Dutch Oven Bread: Make this artisan-style, Quick No-Knead Dutch Oven Bread in only 2-hours! It is moist and tender with a beautiful crunchy crust. No special equipment needed, just a bowl, a spoon and 5 minutes of mixing time.
  • 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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No-knead rye bread slice on a cutting board.

No-Knead Rye Bread

Yield: 1 loaf
Prep Time: 20 minutes
Cook Time: 40 minutes
Additional Time: 3 hours
Total Time: 4 hours

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.


  • 3 cups (360 grams) Bread flour
  • 1/2 cup (60 grams) rye flour
  • 1/2 cup (60 grams) whole-wheat flour
  • 1 tablespoon caraway seeds
  • 1 teaspoon salt
  • 1 teaspoon instant yeast
  • 3 tablespoons molasses
  • 1-3/4 cups warm water (115°F to 125°F)


  1. In a large bowl, whisk together the bread flour, rye flour, whole-wheat flour, caraway seeds, salt, and the yeast. 
  2. Combine the molasses with the warm water and add to the flour mixture.  Stir with a spoon until well combined. 
  3. 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.  
  4. Coat a large piece of parchment paper with cooking spray and set it aside.
  5. 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.  
  6. 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.
  7. Cover the bowl and return it to the draft-free area and let rise for 30 minutes.
  8. While the dough is rising, place a 4 to 6-quart Dutch oven into the oven and set the oven temperature at 450°F. 
  9. Remove the heated Dutch oven and remove the lid.
  10. Using a sharp knife, scissors or a taser blade, score the bread dough on the top with a slash, (see Notes).  
  11. 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. 
  12. Bake the bread for 30 minutes, then remove the lid and continue to bake the bread an additional 8-10 minutes until golden brown.
  13. Transfer the bread to a wire rack and cool completely before slicing.


  • 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 complimentary to 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 the Dutch oven 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 Information:
Yield: 14 slices Serving Size: 1
Amount Per Serving: Calories: 159Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 157mgCarbohydrates: 34gFiber: 1gSugar: 7gProtein: 4g

Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.

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Tuesday 7th of June 2022

I only have Blackstrap molasses, will that work or will it be too strong? Thanks

Dahn Boquist

Tuesday 7th of June 2022

Oh, I would think it might be too strong and overpowering. Honey would probably make a better substitute.


Saturday 7th of May 2022


Is there a time adjustment to bake two in Dutch ovens at the same time?

Dahn Boquist

Sunday 8th of May 2022

I haven't tried it yet. It might change a bit but I wouldn't expect a substantial change. There may be some uneven cooking since you won't be able to place the Dutch ovens in the center of the oven.


Wednesday 6th of April 2022

This rye bread is fantastic. I used about 1/2 water and 1/2 pickle juice, I left the liquids cool so that I could do the first rise overnight on the counter. I bashed up a tablespoon of caraway seeds and added them to the flour along with 1T of vital wheat gluten since I had it. While baking I made an error and took the lid off after only 10 min but I thought the crust was perfect. So glad to have found this recipe, it's easy to follow and I appreciate the extra notes!

Pat Nyswonger

Wednesday 6th of April 2022

Hi, Anna....I am so pleased that this rye bread recipe worked for you! Your creative idea with the pickle juice sounds awesome! This is one of my favorite bread recipe and the next time I make it I am going to add some pickle juice. Thank you for your great review!


Saturday 13th of November 2021

OMG this tastes great and smells awesome too. Although mine doubled plus in size and tastes great, it doesn't have the height I would expect. Should my second rise be longer?

Dahn Boquist

Saturday 13th of November 2021

Rye flour does not have gluten so bread made with rye will not rise as much. If you let it rise too much then it will "deflate" and collapse down. The bread flour in the recipe will help the bread rise much better but if you want it to rise higher then I would recommend adding a tablespoon or two of vital wheat gluten to the mix.

DeSimone Anna Maria

Wednesday 10th of November 2021

. If I want to do a slower rise for example overnight for the no knead rye bread would I adjust the yeast to 1/4 tsp? Would you suggest any other adjustment ?

Dahn Boquist

Wednesday 10th of November 2021

I would keep the yeast measurement the same and let the dough rise in the fridge. The fridge will slow the proof down. Sometimes the fridge slows the proof too much. When that happens I just let it sit on the counter until it looks proofed and ready.

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