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This is a delicious no-knead, mix-and-proof bread recipe that’s perfect if you love baking bread but don’t have a stand mixer. It has a rich, satisfying flavour and is packed with good-for-you rye and seeds! 

While most bread recipes go something like ‘knead for 8-10 minutes until smooth and elastic’, this recipe is quite obviously missing that. Because it’s actually not always necessary to knead bread! Kneading is done to develop the gluten in the flour which gives the bread it’s structure and rise. But you know what also develops gluten? Time! Mixing the dough and leaving it to proof overnight does all the effort for you.  If you don’t have rye, you can substitute it with other flours (extra whole-wheat, oat flour, nut flour, Einkorn or any other interesting flours you can get your hands on). The seeds you can also play around with and even add chopped dried fruit. I absolutely adore this bread – it’s got this intense nutty flavour, is not dense like most rye bread and is loaded with fibre.

If you’d prefer a more hands-on bread (isn’t it so therapeutic to get your hands messy with flour?! ), check out this recipe, or maybe you’d prefer a sweet bread like this one

Overnight Seeded Dark Rye Bread
Yields 1
Print
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Ingredients
  1. 400g wholewheat flour
  2. 150g rye flour
  3. 60g rolled oats
  4. 60g mixed seeds (pumpkin, sesame, flaxseeds)
  5. 30g cocoa powder
  6. 2 tsp salt
  7. ½ tsp dry yeast
  8. 500ml water
  9. 1 tbsp molasses, date syrup or honey
Instructions
  1. In a large bowl, combine the wholewheat flour, rye, oats, seeds, cocoa and salt.
  2. Add the dry yeast.
  3. Add the water and molasses to the dry ingredients and stir to combine. The dough will be very wet and rough – that’s okay.
  4. Cover the bowl with plastic wrap and allow it to stand overnight at room temperature. The dough will at least double in size during this time.
  5. In the morning, grease a 30cm loaf pan or line it with paper. Scrape the dough into the pan and then press it down evenly with clean, wet hands. Sprinkle flour over the top and cover with a clean dishtowel. Let the dough sit for 1-2 hours at room temperature.
  6. Heat the oven to 200°C.
  7. Once the oven is hot, place the bread on a middle rack and bake for 40-45 minutes.
  8. Once the bread has finished baking, the crust will be hard and sound hollow when tapped. Remove the loaf from the oven and place the pan on a metal rack to cool for 20-30 minutes before removing the bread from the pan to cool completely. The loaf will keep well for a week at room temperature, stored in a bag or plastic wrap.
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