100% Rye Sandwich Bread Recipe (Simple No Knead Loaf)
This hearty rye sandwich loaf is the perfect bread recipe for those craving a deliciously nutty bread that makes the best sandwiches, ever!
This loaf requires no kneading and only one rise making it great for busy days and needing bread in a pinch! And, made with 100% whole wheat flour from rye berries, the flavor is out of this world! Look out Reubens!
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Why you’ll love this easy recipe
- 100% Fresh Milled Flour – Although you can adapt this recipe for rye flour from the grocery store, the most flavor and nutrition comes from using wholemeal rye flour.
- No Knead Sandwich Bread– Rye bread does not lend itself to kneading or being fussed with, so that makes it super easy to make a quick loaf with! In fact, kneading rye bread dough only makes it stickier.
- The Perfect Beginner Bread Recipe – It couldn’t be easier to make this loaf! Mix, put in the loaf pan, rise, and bake! This is a great recipe for the new baker and takes very little work.
- Hearty and Flavorful – Packed with nutty and earthy flavor, this loaf pairs with so many toppings!
- Dairy Free and Egg Free – Just 4 ingredients makes for a simple recipe that works for those with certain food allergies.
- Quick Recipe – Although I usually make sourdough bread, having a quick and easy yeast recipe comes in handy on busy days.
Try this recipe for a sandwich loaf made with KHORASAN (KAMUT) FLOUR!
Ingredients for making Rye Sandwich bread
- Fresh Milled Rye Flour – The whole grain flour gives amazing flavor and nutrition to this bread.
- Water – For best results, use filtered water. Warmed to 195-205 degrees F.
- Instant Yeast – Instant yeast makes for the easiest bread recipes, especially for beginners.
- Salt – I prefer to use fine sea salt.
- Caraway Seeds – Optional, add 1 tsp.
For a seeded loaf, add 1 tablespoon of sunflower seeds and 1 tablespoon of sesame seeds.
For both gram measurements and cup measurements, see recipe card below!
Looking for a home-baked sandwich bread recipe made with Einkorn Flour? CLICK HERE!
Step-by-step process for making this no knead rye bread recipe
Mill the rye berries
Mill your berries on the fine setting of your GRAIN MILL.
Mix the dough
In a small pot, warm your water to 195-200 degrees F.
In a large mixing bowl, add the warm water, flour, yeast, and salt.
Note: If you only have active dry yeast on hand, stir into the warmed water, cover, and let sit for 5-10 minutes until foamy before add to flour and salt.
Mix the dough until well combined with a wooden spoon or dough whisk. This is a very sticky and wet dough.
Sit aside and prepare a LOAF PAN by spraying with olive oil or lining with a piece of parchment paper and lightly spraying with oil.
Use a rubber spatula and scoop the batter into the loaf pan. Even out the dough with the spatula.
Let the dough rise (Bulk Fermentation)
Cover with plastic wrap or a damp tea towel and let rise for 1 1/2-2 hours at room temperature or until the dough is nearing the edge of the bread pan or just comes above the edge of the pan.
Keep in mind you will not see the super high rise with this bread recipe that is typical when using all purpose or bread flour.
Bake the bread
Preheat the oven temperature to 350 degrees F at the end of the rising time.
Optionally, brush the top of the dough with an egg wash for a deeply browned crust.
Bake the loaf in the preheated oven for 35-40 minutes or until an instant-read thermometer reads the internal temperature to be 200-205 degrees F in the center of the loaf and it is lightly golden brown.
Let the bread cool completely on a wire rack before slicing. (If you can wait!)
Storage Tips
Store the sliced loaf in a bread bag, plastic bag, or airtight container on the counter for 2-3 days.
Freeze the sliced loaf in a freezer safe bag for up to 3 months.
Serving Suggestions
This is a great bread for open face Reuben sandwiches. It is hearty and holds up well to the toppings.
Spread with butter and toast for an amped up breakfast toast!
Top this fresh homemade bread with butter and honey for a delicious after dinner treat.
Absolutely! I would add half and half for this recipe. You will still get the deep flavor of the rye flour with the ease of handling the dough from the all purpose flour.
I use an 8.5×4.5 loaf pan.
100% Rye Sandwich Bread Recipe (Simple No Knead Loaf)
Equipment
- 8.5×4.5 loaf pan
Ingredients
- 2 3/4 cup Fresh Milled Rye Flour (350 grams)
- 1 1/4 cup Warm Water (300 grams)
- 2 1/4 tsp Instant Yeast (5 grams)
- 1 1/2 tsp Salt (5 grams)
Instructions
- Mill your rye berries in a grain mill on the fine setting.
- In a small pot, warm the water to about 195 degrees F.
- In a large mixing bowl, add the warm water, the flour, the salt, and the instant yeast.
- Mix until well combined. This will be a very sticky dough.
- Prepare a loaf pan by spraying with oil or lining with a piece of parchment paper lightly sprayed with oil.
- Using a rubber spatula, scoop the dough into the prepared loaf pan and spread out evenly in the pan.
- Cover with plastic wrap or a damp tea towel and let rise for 1 1/2 – 2 hours or until the dough is nearing the edge of the pan.
- Keep in mind, this bread will not have the super high rise you get with bread made with all purpose flour or bread flour.
- Preheat the oven to 350 degrees F.
- Bake the loaf for 35-40 minutes or until the internal temperature is 200-205 degrees F read with an instant read thermometer.
- Allow the bread to cool completely before slicing.
