No Knead Overnight Rye Bread

by Michelle K.   March-17-2012

Rich and moist rye bread that is easy to make and holds up great as a sandwich base.


  • 1 1/2 cups warm whey or water
  • 1 Tbs yeast
  • 1 Tbs brown sugar
  • 1/2 cup yogurt
  • 1/2 cup rice flour (I use brown rice flour)
  • 2 cups rye flour
  • 2 tsp salt
  • 2 Tbs cocoa powder
  • 2 Tbs molasses
  • 1/2 tsp caraway seed, roughly ground
  • 1 - 2 cups white bread flour


  1. Add the whey (or water), brown sugar and yeast to a large mixing bowl. Combine and then let the yeast proof. It is ready when the yeast is foamy.
  2. Add the yogurt, salt, cocoa powder, molasses, caraway seed, rice flour, rye flour and 1 cup of the white flour. Mix by hand or with your stand mixer and dough hook. Add more white flour as needed until you have a soft dough formed. It wont be sticky but will be a tender dough.
  3. Form the dough into a ball and then place it into a large bowl that has been lightly oiled. Cover with cling wrap and leave on the counter overnight, 12 - 18 hours.
  4. The next morning, on a lightly dusted work surface put the dough and deflate it. Form it into a rectangle shape, then fold it into thirds. Press it seam side down into a well oiled loaf pan. Your pan will look pretty full but don't worry, this dough is not going to rise a great deal from here on out. Let this rest on your counter for about an hour or more, until the dough is about 1 inch over the lip of the pan.
  5. Pre-heat your oven to 350 (F). Once the dough has finished it second rise bake it for 1 hour and then check for doneness. It should be 190 - 200 (F) in the center when it is done. If it is not return it to the oven and let it cook in 10 minute intervals until it is completely baked.
  6. Remove the loaf to a wire rack to cool completely. Serve it in thick slices with a smear of butter, or thinner slices and build yourself an amazing sandwich. Enjoy!


Prep time: 15 minsCook time: 1 hourTotal time: 1 hour 15 minsYield: 1 loaf