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A cozy no-knead rye bread combining bread and rye flours, lightly sweetened with honey and flavored with optional caraway seeds. The bread has a gentle tang, chewy texture, perfect for sandwiches or toasted. Simple preparation with one loaf pan baking.

  • Total Time: 3 hours 55 minutes
  • Yield: 1 loaf (8.5×4.5-inch or 9×5-inch pan) 1x

Ingredients

Scale
  • 3 cups bread flour (360g)
  • 1 cup rye flour (120g)
  • 1 teaspoon salt
  • 2 teaspoons instant yeast
  • 1 tablespoon caraway seeds (optional)
  • 1 1/4 cups warm water (about 295ml)
  • 1 tablespoon honey
  • 1 tablespoon oil (e.g., vegetable or olive oil)

Instructions

  1. In a large bowl, whisk together the bread flour, rye flour, salt, instant yeast, and caraway seeds if using.
  2. In a separate bowl or cup, whisk the honey into the warm water until dissolved.
  3. Pour the honey-water mixture into the dry ingredients, then add the oil.
  4. Use a spatula to stir together until a sticky, shaggy dough forms.
  5. Cover the bowl with plastic wrap or a clean towel and let the dough rise until doubled in size, about 2 to 3 hours depending on kitchen temperature.
  6. Once risen, rub 1 tablespoon of oil over the surface of the dough to keep it moist.
  7. Gently deflate the dough by pressing it down, then turn it onto a lightly floured surface.
  8. Flip the dough over and shape it into a loaf.
  9. Transfer the shaped loaf into a buttered 8.5×4.5-inch or 9×5-inch loaf pan.
  10. Let the dough rise again in the pan until it bulges about 1 inch above the rim (approximately 1 to 1.5 hours).
  11. Preheat the oven to 375°F (190°C).
  12. Bake the bread for 45 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
  13. Remove the bread from the oven and let it cool for at least 30 minutes before slicing.

Notes

Caraway seeds add a subtle citrus and anise flavor but are optional and can be substituted with fennel or anise seeds., Use a kitchen scale for accurate measurements to ensure consistent results., Slow chill rise option: after the first rise, cover and refrigerate the dough overnight for increased flavor and to bake fresh bread the next day., Frozen storage: slice cooled bread and freeze in zip-top bags; toast slices directly from freezer., Avoid using 100% rye flour as it will result in a denser, heavier loaf; keep rye flour below 30% of total flour for lighter texture.

  • Author: mapps6841@gmail.com
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main Course / Bread
  • Cuisine: American bakery style

Nutrition

  • Serving Size: 1 slice
  • Calories: Approximately 150-180 calories per slice (varies with slice thickness)
  • Fat: Approximately 2 g per slice
  • Carbohydrates: Approximately 30 g per slice
  • Protein: Approximately 5 g per slice