HEARTY NO-KNEAD RYE BREAD
- Martine Hornseth
- Jun 30
- 1 min read
Updated: 4 days ago
If you’re looking for a simple, no-fuss rye bread that’s as nourishing as it is delicious, this recipe is about to become your new go-to. It’s packed with wholesome ingredients like wholemeal spelt flour, oats, and a your chosen mix of seeds or nuts—perfect for anyone seeking a hearty loaf without complicated steps or fancy equipment.
This recipe was given to me by my Mother in law, and she's a fantastic cook so I knew it wouldn't disappoint! No kneading, no rising time, and no special techniques - just mix, pour, and bake!
Rye Bread Flour: The Darker and Nuttier the better
Wholemeal spelt flour gives this bread a hearty texture and rich, earthy taste, while still being easier to digest than standard wheat for many people. It’s a great choice for rustic, Nordic-style baking—wholesome, satisfying, and full of character.
Jumbo Oats versus Rolled Oats
If you prefer a bit more bite and texture in your bread, feel free to use jumbo oats instead of regular rolled oats. Jumbo oats hold their shape better when baked, adding a slightly chewier feel and a more rustic finish to each slice. It’s a small tweak that makes a noticeable difference, especially if you love a chunkier, more substantial loaf.
Choosing Your Seeds & Nuts
One of the best things about this recipe is its flexibility—use whatever seeds or nuts you love or have on hand. I personally like to combine smaller seeds like sunflower or pumpkin with something heartier like walnuts. This mix gives the bread layers of texture, from the soft crumb to the crunchy bursts, and adds a lovely contrast in flavor.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Dissolve the yeast in the warm water, mixing until smooth.
2
In a separate bowl, combine all the wet and dry ingredients, mixing until a sticky, mixable (but not liquid) dough forms. No kneading is required, just make sure no flour lumps remain and the seeds, nuts and oats are evenly dispersed.
3
Transfer the dough into a loaf tin lined with parchment paper.
4
Place the loaf in a cold oven, and turn the temperature to 200 degrees Celsius (390 Fahrenheit). Bake the loaf for 1 hour, until golden and slightly hollow sounding when you knock on the top.
5
Allow the loaf to cool for 20 minutes before serving, this will set the structure of the loaf, making it easier to slice.
Instructions
2.75 cups Spelt Wholewheat Flour
1.5 cups Oats (Rolled or Jumbo - see note)
1 cup Seeds and/or Nuts (of your choice - see note)
2 teaspoons Salt
1 Cube Fresh Yeast (50g)
2.25 cups Warm Water
2 tablespoons Vinegar (White or Mild)
NO-KNEAD RYE BREAD
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A hearty, nourishing rye bread that’s as simple to make as it is satisfying to eat.
Servings :
12 slices
Calories:
Prep Time
10 minutes
Cooking Time
1 hour
Rest Time
20 minutes
Total Time
1 hour 30 minutes
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