100% Rye Sandwich Bread Recipe (Simple No Knead Loaf)

This is an overhead picture of the rye sandwich loaf with a bread knife beside it. They are on a wooden cutting board. There are 3 slices and the loaf is cracked on top.

100% Rye Sandwich Bread Recipe (Simple No Knead Loaf)

If you're looking for a hearty, nutty loaf that uses 100% rye flour, you are in luck! This quick and easy Rye Sandwich Bread is not only incredibly flavorful, it is perfect for sandwiches, especially Reubens!

Course Bread

Cuisine American

Keyword #FreshMilled, #freshmilledflour, Easy Bread Recipe, easy recipe, Fresh Milled Rye Flour, Rye, Rye Flour, Rye Sandwich Bread, sandwich bread

Prep Time 5

Cook Time 35

Rise Time 2

Total Time 2 40

Servings slices

Calories 75kcal

Author Mary Rose

Equipment

8.5x4.5 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.

Notes

Store in a plastic bag or airtight container on the counter for 2-3 days.

Freeze in a freezer safe bag for up to 3 months.

Nutrition