No-Knead Wheat and Rye Bread

You can make this bread without any kneading, it's primarily a white bread, but the rye adds some extra taste while keeping it light. Make the dough in the morning, bake the loaf when you get home from work.

Preparation Time:
Cooking Time:
Yield: 6 servings


  • 380g strong white flour
  • 50g rye flour
  • 5g salt
  • 1g easy bake yeast
  • 360mL water (~360g)


  1. Measure out and combine all of the dry ingredients in a bowl.
  2. Stir well.
  3. Add the water and stir to combine fully.
  4. Leave for 12 to 24 hours with the bowl covered (at ambient temperature).
  5. Preheat oven to 220°C (430°F).
  6. Transfer the dough into a round or rectangular tin - trying to avoid knocking any gas out of the dough.
  7. Place in the oven for approximately 30 to 35 minutes at 220°C (430°F) - you may wish to turn the loaf tin around halfway through.

This is a very wet dough and it's important to let the bread fully cool before cutting it or before putting it in a bag - this lets the steam escape through the crust.

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Special Diets

  • Suitable for vegetarians
  • Suitable for vegans


Per 100g Serving (132g)
Energy 801kJ 1062kJ
Energy 191kcal 254kcal
Fat 0.7g 0.93g
  of which saturates 0.15g 0.2g
Carbohydrates 38g 50.4g
  of which sugars 1.2g 1.6g
Fibre 2g 2.6g
Protein 7g 9.3g
Sodium 248mg 329mg
  as salt 0.63g 0.84g
Fruit/veg portions 0 0

Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.