No-Knead Danish Rye Bread without Sourdough
This rustic no-knead Danish rye bread is made with just 6 ingredients. It's super hearty and filling thanks to soaked sunflower seeds and cracked rye (or steel cut oats) mixed into the dough. And we'll use active dry yeast instead of sourdough to make this delicious 100% rye fermented bread.
Equipment
Ingredients
Soaker
- 1½ cups cracked rye (see note)
- ½ cup hulled sunflower seeds or pumpkin seeds
- 1½ cups cold water
Dough
- 5 cups dark rye flour
- 1 Tablespoon salt (use non-iodized table salt or fine sea salt)
- 2¼ teaspoon active dry yeast (one envelope)
- 2½ cups warm water
- ¼ cup dark molasses
Instructions
Day One
- Combine the cracked rye, sunflower or pumpkin seeds, and cold water in a small bowl. Cover the bowl with a clean kitchen towel and allow it to sit & soak at room temperature overnight, for 8 to 12 hours.
- In a large mixing bowl, combine the rye flour, salt, active dry yeast, water, and molasses. Mix it with a large spoon to combine everything, until you can shape it into a dense ball and it’s no longer crumbly. (This dough is not elastic like other bread doughs, since it contains far less gluten.) Cover the bowl with plastic wrap and set aside at room temperature overnight, for 8 to 12 hours.
Day Two
- Grease a 5-inch by 9-inch loaf pan with olive oil or line it with parchment paper.
- Add the soaked crack rye and seeds (no need to drain it) to the dough mixture, and mix it with a large spoon to combine everything. (The dough will be very dense and thick.)
- Press the dough into the prepared loaf pan, ensuring it is evenly pressed into all the edges.Cover the dough with a damp kitchen towel, and let it proof for 1 hour at room temperature.
- Preheat the oven to 350°F.Optional: Score the top of your loaf with one long slash down the center length-wise.
- Bake for about 1.5 to 2 hours, until the loaf is dark brown, and has an internal temperature around 205°F to 210°F (you can use a kitchen thermometer to check).
- Slide a kitchen knife around the edges of the loaf pan to remove it, or pull the loaf out of the pan by the parchment paper. Let cool completely to room temperature on a cooling rack for at least 4 hours. Slice and enjoy!!
Notes
- If you can’t find cracked rye berries, you can get whole rye kernels and crush them slightly in a food processor. And if you can’t find either, you can substitute steel cut oats since they have a similar size and texture.
- Once your baked loaf has cooled, run a kitchen knife around all the edges to release it from the loaf pan.
Nutrition
Serving: 1 sliceCalories: 213kcalCarbohydrates: 45gProtein: 7gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.001gSodium: 442mgPotassium: 217mgFiber: 7gSugar: 4gVitamin A: 0.3IUVitamin C: 0.04mgCalcium: 31mgIron: 2mg
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