Overnight Seeded Rye Bread

by Kate | Mar 25, 2020 | 0 comments

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!