I’m fully invested in making you a super hero in the kitchen. Between the birthday cake and the absolute best chocolate chip cookies, I want the people in your life to feel like that apron you put on is actually a cape.ย Today’s power move is easy (I mean it!), no-knead (believe the hype), crusty and tender rye bread, at home from your very own oven!
Every super hero needs a secret weapon and mine is French and made of cast iron – the new Le Creuset Bread Oven, taking home baking to the next level of delicious and beautiful!
This is one of the easiest bread recipes you’ll find.ย An overnight rest (that means we get our quality beauty rest), a short knead and shape before it rests again and bakes in Le Creuset’s domed cast iron. What emerges is an artisan bread at home! It’s a real thrill (and the kitchen will smell AMAZING).
This post in partnership with my friends at Le Creuset.ย Find out more about the new Le Creuset Bread Oven and get your own here! Step-by-step instructions follow or scroll all the way down for the recipe.ย ย
Here are the ingredients you’ll need for this rye bread recipe:
โขย bread flour – you’ll want a high gluten content for this bread. Here’s a bit about the different flours we use for baking.
โขย medium rye flour – a light colored, but super flavorful rye flour made from the center endosperm of the rye berry. I used King Arthur’s Organic Medium Rye Flour.
โขย instant yeast (This is different from active dry yeast so be sure to get the instant.)
โขย kosher or sea salt
โขย dry milk powder – this helps make the bread tender and deep golden brown.
โขย warm water and a splash of olive oil (though you can substitute dill pickle juice for some of the water with delicious results!)
โขย everything bagel seasoning (add a few teaspoons of caraway seed for extra credit and extra flavor!)
โขย Le Creuset Bread Oven – crafted from their legendary cast iron for superior heat distribution.ย The purpose-built domed lid traps and circulates steam to create stunning bakery-quality results. And I can’t deny it looks great on my kitchen shelf, too!ย
For a dark rye bread look to this recipe using pumpernickel flour, cocoa (and I like to add a few tablespoons of molasses!)
To start, in a large bowl stir together all of the ingredients except for the everything seasoning.
Pour in warm water and a splash of olive oil.ย Use a spatula or a wooden spoon to stir the wet ingredients into the dry mixture. Simple enough, right? No need for a stand mixer for this rye bread.
It might seem truly wild, but this bread is absolutely delicious substituting a cup of pickle juice for a cup of water.ย The brine flavor of the pickle juice compliments the rye flavor so well.ย If you have a mostly empty jar of pickles in the fridge I say – go for it!
While the dough is still shaggy, pour in a tablespoon or two of everything bagel seasoning.ย The nuttiness from the poppy seeds and bite from the dried onions really add to the depth of flavor in this rye bread!
Stir the mixture into a shaggy and sticky dough.ย Nothing glamorous here. The dough will feel rough and sticky but time (and Le Creuset’s cast iron) will turn this mixture into beautiful bread.
Cover the bowl with plastic wrap and allow to rest, at room temperature, for 8 to 12 hours.ย That’s it! No kneading or fussing. Just let the dough sit while you sleep.
After its 8 or 12 hour rest, the dough will have doubled in size (if not a bit more). The dough will be aerated, fluffy, and rather wet. You’ve done it!
Generously flour a clean countertop.ย Use a plastic bench scraper or spatula to scoop the dough onto the counter. This will deflate the dough and that’s just fine.
Flour the top of the dough before folding and kneading the dough into a tight ball for a simple round loaf.
Use the heel and sides of your hands to knead and shape the dough into a round, for about 20 turns or 30-45 seconds. Here’s a clever video to show you how to shape the dough.
Grab a clean flour sack towel (mine happens to be ice-dyed) and sprinkle a few tablespoons of everything seasoning in the center.
Place the dough round, top side down, atop the seasoning to coat.ย Shake out the towel (or funnel the seasoning back in the bowl for another loaf).
Place the flour sack towel in a small bowl.ย I think a six cup Pyrex bowl is perfect.ย Flour the towel generously so the bread doesn’t stick to the towel.ย (This is a quickie at-home version of a banneton basket!)
Place the dough into the bowl to rise, seasoning side down.ย Drape the towel gently over the dough and allow the loaf to rise for 1 – 1 1/2 hours.ย The dough will puff and fluff and reach the top of the bowl.
Transfer the dough directly into the Le Creuset Bread Oven.ย No need to preheat the oven or use any parchment paper.ย ย The bread won’t stick to the matte black interior enamel (and it’s super easy to clean).ย ย The low-profile base makes transferring the dough super simple (without deflating that precious rise!) and promotes even browning and a golden, crispy crust.
Gently invert the dough, towel, and bowl onto the base of the bread oven.ย ย
Set the base of the Le Creuset Bread Oven on the counter, gently set aside the bowl and peel back the flour sack towel.ย Use a sharp knife to cut slashes into the top of the dough, giving the bread room to grow in the oven.
Place the dome lid over the bread dough and gently place on the middle rack in a preheated oven.
Bake the dough for 20 minutes, allowing the heat to swirl through the dough and steam to develop before removing the lid.ย The bread will be rather pale when the lid is removed (look at all that precious steam), but a bit more quality time in the oven will bake the bread to golden in no time!
There’s a lot I LOVE about the Le Creuset Bread Oven. It’s a perfect weight to be sturdy and reliable. The shallow pan makes transferring the loaf in and out of the pan easy.ย The bread oven heats and bakes evenly, and holds its heat to bake a crusty golden loaf.ย But my favorite thing? The bottom of each loaf comes marked with Le Creuset’s hallmark three rings!ย ย
Allow the bread to cool on a wire rack for at least an hour. This is absolutely the hardest part of this recipe – the wait.ย That wait is important to allow to bread to finish baking.ย As you know from working with the dough, bread is rather gummy when it hits the oven and allowing the baked bread to cool before it’s sliced allows the steam to release and the crumb to set. It’s really important.ย Slicing into a hot loaf will feel rather sticky.
Slice your glorious homemade rye bread and serve with salted butter.
I promise, once you start experimenting with this no-knead recipe you’ll make a loaf nearly every day! The Le Creuset Bread Oven makes the bakery-quality bread easy as can be!
Leave any questions below and share your bread bakes with me on Instagram!
Easy No-Knead Everything Rye Bread
Ingredients
- 3 cups (381 grams) bread flour
- 1 cup (108 grams) medium rye flour
- ยผ cup (20 grams) nonfat dry milk powder
- 1 ยฝ teaspoons sea salt
- ยพ teaspoons instant yeast
- 1 ยฝ cups (340 grams) lukewarm water*
- 1 tablespoon olive oil
- 2 tablespoons everything bagel seasoning, plus more for topping
- *For an extra flavorful loaf, substitute 1 cup of dill pickle juice for 1 cup of lukewarm water. Microwave for 20 seconds to bring to lukewarm temperature.
Instructions
- In a large bowl whisk together bread flour, rye flour, milk powder, salt, and instant yeast. Add the water and olive oil. Use a wooden spoon or stiff plastic spatula to mix the dough together. Stir in the everything seasoning until thoroughly combined. The dough will be very sticky โ thatโs right! Mix for 2-3 minutes longer.
- Scrape down the sides of the bowl, cover with plastic wrap and let rest at room temperature for 8-12 hours.
- To bake the bread, use a plastic bench scraper to gently turn the dough out onto a lightly floured counter. Lightly flour the top of the dough and knead and fold the dough over itself for 12-16 turns, into a bouncy, firm, slightly tacky dough ball.
- To top the loaf with everything seasoning, sprinkle a clean flour sack towel with everything bagel seasoning and place the dough round, top side into the seasoning on the towel to pick up the seasoning. Remove from the towel and place top side down on the lightly floured counter.
- Shake out the flour sack towel and generously sprinkle flour over the towel. Shake off excess and place the towel into a small bowl (a six cup Pyrex bowl is the perfect size) to line. Lightly sprinkle the towel with more flour. Place the dough ball in the bowl, seam side up, seasoning side down. Cover gently with the edges of the towel and allow to rest at room temperature for 1 โ 1 1/2 hours.
- About 20 minutes before baking, place a rack in the center of the oven and preheat oven to 450 degrees F. The dough will be puffed and risen and have almost doubled in size. Place the the base of the Le Creuset Bread Oven upside down over the bowl and gently invert the bread into the pan. Gently lift the bowl and towel. Dust off any large patchces of flour, if any. Slash a few lines into the dough using a lame or sharp knife. Gently cover dough with the domed lid. Place Bread Oven in the preheated oven. Bake for 25 minutes. Remove the dome lid and bake for another 10-15 minutes to a deep golden brown.
- .
- Remove bread from the oven and transfer the loaf to a wire rack to cool for 1 hour before cutting into. Bread, well wrapped at room temperature for up to 4 days.
67 Responses
Hi!
Could you use half rye and half bread flour? Would this affect the crumb/rising negatively? Would it change the water needed? This looks great!
This gave me terrible food poisoning. It is unsafe to let dough rise on the counter for this long. Of course, I saw the reports that it was unsafe after I ate it and git sick. Flour is not sterile. Any bacteria in it will also grow and multiply during this long rise method and release toxins into the dough. Cooking it will kill the bacteria but the toxins remain.
Wait until Nancy learns about sourdough bread.
Did you put the dough in a covered bowl? Your house sounds nasty. No clean counter will breed that much bacteria and it’s baked after the rise. You nasty.
Please consider how Sourdough breads are made. The starter is often allowed to sit at room temperature, sometimes for decades. Humans have been eating Sourdough bread for millenia.
Yours seems a particularly sensitive system. Perhaps you should consider avoiding picnics, Sourdough, etc.
I have made this twice and both times my dough was very dry. the rise isn’t much either. I have tried using new yeast but no love. Wonder if I should add more liquid?
I bake almost every other day and was browsing rye breads when I saw this recipe. Made this into two small loaves, cooked in side by side lodge cast iron pots (but without seeds). Used abruzzi rye flour and KA bread flour. Wonderful rye breads!! Could certainly add caraway seeds into the dough. Next time will use a mix of sesame, poppy and sunflower seeds as those are the favored ones here and will experiment with the other rye flours that I have.
I see the option for doubling or tripling the recipe, if I wanted to make 2 loaves should I mix everything together and then separate it before resting overnight?
Great question Caitlin. If you’d like to make two loaves, mix everything together really well and separate before resting. I suggest this mostly because the dough rises a lot and two loaves would require a really really big bowl. If you do rest the loaves together overnight (because you have that giant bowl), you could definitely divide the dough into two the next morning and shape two loaves to be baked.
In the midst of making this recipe, I kept getting an error on the website, right at the time it was ready to be prepared for the second rise. Luckily, I’ve made no knead breads before, and I did read the recipe a few times before starting, so I winged it! Other than only folding/kneading 6 times instead of 16, and not being sure of oven time/temp, (I baked at 450 for 30 minutes covered, 12 minutes uncovered) – it came out wonderfully! Nice crispy crust, soft, tender inside. I’m sure it would have had a bit more open crumb had I folded/kneaded more, but this is definitely a winner. I don’t care for everything bagel seasoning, so I added two tablespoons of caraway seeds. Made great toast & is soft enough for a good sandwich bread. I see a corned beef & swiss sammie in my near future…
Hi Joy – I have been baking no knead breads in a Lodge enameled Dutch oven for only a couple of months. I want to know please, should I heat my Dutch in the oven first, like I have with all of the other recipes Iโve tried? Also, should I bake this on parchment, or right in the Dutch? Thanks, Iโm anxiously awaiting your reply.
Hi Doris,
I have made this recipe a number of times and it turned out beautifully using a preheated 5. 5 quart Dutch oven.
I’m so glad, Steve!!
Hi Doris – I also have a Lodge enameled cast iron 5.5 qt Dutch oven and this recipe works great for me after trying a few others. Lodge enameled cast iron is good up to 500 degrees F (I used to work at a kitchen store!) and IMHO just as good as Le Crueset. The only change I’ve made is adding an entire packet of instant yeast instead of 3/4 tsp. I’m at sea level in the PNW, US.
I would pre-heat the dutch oven. I always use parchment paper. Mine is in the oven right now. I used pickle juice but forgot to add the olive oil!
Yes – you’re welcome to preheat the oven and I bet the bread will bake up nicely even without the oil.
As a devotee of Joy the Baker, I used this recipe as my first foray into bread making. I used active dry yeast instead of instant yeast. Overnight, the bread had minimal rise. I added a tiny bit of water (<1/4 cup; 2 tablespoons would have been perfect) and about a tablespoon of honey and worked it into the dough and placed it in a warm spot (probably around 75-80 degrees). The dough after the honey rise was slow, but more appreciable. Then, I did the tight ball and let it rise in a warm spot for about 2.5 hours. The loaf turned out very well and I'm glad I didn't give up on it after the first night of minimal rise. I'm looking forward to making this again- with instant yeast.
I made this as a treat after dinner last night. It was incredible. I am going to add some toasted walnuts next time. But all-in-all it was a huge success for something that usually needs many hours to complete with all the usual rose time.
Been baking no-knead breads lately and this one knocked it out of the park. I used one cup of pickle juice and thought that was a little strong and will cut back to 1/2 c. next time. That said, all my guests and family loved it as-is. Just a perfect recipe and perfect result. Tasty — a go-to keeper.
This recipe is not working for me. I think the amount of yeast must be incorrect and also the total liquid should be 1 1/2 cups — so 1 cup of pickle juice plus 1/2 cup water — both lukewarm. My dough did not rise last night and it was crumbly. I threw it away and started over at 8 this morning. At 2 this afternoon, it hadn’t risen. In the meantime, I followed the Le Creuset recipe for bread to check on my instant yeast’s viability. That loaf is gorgeous and is about to head into the oven. We’ve made a slurry of additional yeast and water and put batch 2 aside to hopefully rise. I watched your entire video, followed directions and am unhappy
I’m sorry this didn’t work for you! Yes – the amount of yeast is correct. And yes, the amount of liquid is 1 1/2 cups lukewarm.
Hi, I am a home baker also, and have lived in several altitudes. So, not knowing where the original baker lives, and where ever you live, the altitudes can throw off a recipe A LOT!!! I’m originally from a lowland area, then moved to a much higher altitude for a number of years. It took me a long time to get used to being able to bake in the higher altitude. Then, when I moved back, I had to learn all over again how to bake in the original altitude. It just takes some Tweeks, and trusting your instincts on what to do. Then, the recipes will turn out just right!!! ?
I just made this and it’s gorgeous and smells amazing! I had to omit the everything seasoning as I’m having a procedure this week and can’t have seeds or nuts. Can’t wait to try it with it though.
I love making bread, I’ll definitely try it!
Hi Joy,
I just want to say that your No-Knead Everything Rye Bread recipe was a huge success. The dill pickle juice makes this a very fragrant and delicious loaf! The only changes I made were to add the everything-bagel seeds and caraway seeds to the dough itself, instead of on the top. I also used my Lodge cast iron bread baker (recommended by Chad Robertson in Tartine Bread). However, I did preheat it as I always do.
Yesterday, I decided to make one and a half times the recipe to make a larger loaf. It came out looking gorgeous after baking it today.
Thank you, Joy!
I have all the ingredients but the dry milk powder. Can I replace it with more flour or corn starch or? Thanks
My quest is over. I tried 3 other recipes and they didn’t have the right consistency, and were much more complex. This was perfect and super simple.
Notes:
โข My rye flour was the dark type
โข I did the everything bagel thing AND added a couple tbsps of carraway seeds.
โข I replaced the water with one cup of whole milk and ยฝ cup water as I didnโt have milk powder.
โข I did not use pickle juice because I just didnโt have any to spareโฆ
โข I used my large Le Creuset Dutch oven… No purchase necessary!
โข Watch the โtight ballโ videoโฆ I used that technique and it did make a beautiful loaf.
โข In my oven, the browing step was done in 10 minutesโฆ
Wish I could attach a picture… I’m very proud of it :-)
That’s fantastic Daniel! Sounds like you made some great adjustments and I’m so glad the “tight ball” video was helpful!
Why the powdered milk? Iโm going to substitute potato flakes or eschew it all together. Canโt justify buying those big powdered milk containers for such a limited use. I hope it still comes out tasty and airy.
I would love to know if it works without the powdered milk. We donโt consume dairy and a sun would be good. I do have potato flakes as someone else mentioned.
Yes this can absolutely be made without the milk powder!
Itโs very strange, Iโve made this twice and had it fail to rise both times. The first time I thought my yeast must have been bad but this time for the do over I bought it brand new. Iโm so confused and disappointed, the pickle juicy dough smells amazing but itโs not aerated and fluffy like your pictures :(
Gosh that is so strange! I wonder if this could be an issue of temperature?
Joy, can this oven be used with a no-knead bread?
Yes absolutely!
Ha ha, back in the days when I worked at Starbucks that was a real thing, at closing we’d put our green aprons on backwards, like around our necks, and call them “caprons” bc something a body needs a little boost when mopping the store. I’m sure we weren’t the first or the last.
Hi Joy! Any possible sub for the milk powder to make it vegan? Or is it possible to omit it?
You can just omit it!
Iโm curious, too, about preheating the bread baker in the oven before putting the dough in. Have you done it both ways and is there any noticeable difference? Love your recipes and will try this one out.
Great question. I’ve actually had one of my Dutch oven pans crack after preheating it empty in the oven several times. I looked into it because Dutch ovens seem pretty indestructible and it’s actually not recommended to heat them empty because they can crack. I’ve found that a preheated dutch oven does yield a slightly more lofty loaf but a room temperature Dutch oven makes just as great a loaf without the danger of cracking an expensive pot. Now… I don’t think a pot will crack the first time it’s preheated empty so if you’d like to try you should! Just offering my experience. Hope this is helpful!
Can I use my traditional Le Creuset Dutch oven with recipe? How would the bread look and taste by comparison to the new one?
Yes you can use a traditional Dutch oven. You have an equally beautiful loaf!
I just bought the sourdough whisperer by Elaine Boddy sheโs on Instagram where she states that she always bakes bread in a cold oven and never preheats her pot. I am intrigued because Iโm in the desert bake year round where we had 100+ days of over 110. Iโm looking forward to reading her cookbook and trying her method.
The new bread baker is beautiful- thanks for this recipe Iโm going to make this tomorrow.
Hi there,
If I were making this using a traditional Dutch oven, would I use parchment paper? I had made the bread out of your winter magazine and loved it! Excited to try another recipe.
Thanks!
I thought that the Le Creuset Bread Oven, was suppose to preheat in a 500 degrees oven, then you add the bread? The picture has you holding the bottom without gloves?
How can I make this gluten free and lactose freeโฆ?
You can leave out the milk powder to make this bread lactose free but making this loaf gluten-free would require an entirely different recipe.
I am giving this a five-star rating because it looks like a winner already with the ease of making it which is due to your good instructions to the use of good ingredients which include King Arthur Flour. I just learned how to make fresh baked Italian Bread loaves. They come out so much better than buying them in the store. However, I was also contemplating making rye bread. Alas; your recipe showed up and boy am I ready to try my hand at making this recipe. Thank you so much for sending it. And by the way; Happy St. Patty’s Day which is almost here.
Joy, have you ever tried this bread oven with a no knead bread like the โBeer Breadโ that you recommended with the โWhite Chicken Chiliโ? Iโd love your thoughts!
Hi Martha – I’m not sure which Beer Bread you’re referring to!
Oh gosh Joy, that bread looks great. But gotta say that pan is too pricey for me.. Sigh. Just can’t justify it.
I’ll try it in a dutch oven.
You’re the best and love your food. Thanks!
Thanks Joy, sounds yummy. I will experiment and use a loaf pan?
I’d love to have your recipe. I love sourdough?
OOOO, I am going to ask for this for Mother’s Day. I have been a La Creuset user for 40+ years and believe there is NO better investment for quality baking or cooking. Thank you, Peter, for your education attempts, but I stand behind Jen on the right to call this recipe whatever she wants; after all, she’s Joy the Baker!
I saw this and am tempted to buy it. I am not a bread maker but would love to start making my own bread. IT’s a little on the pricey side but if it goes on sale, hint!…… it might be in my kitchen!
This bread looks amazing! Might give it a try with the pickle juice option- do you recommend using dill juice, or bread-and-butter juice?
Dill pickle juice is absolutely the way to go! I’ll go add a note to the recipe, thank you!
Could this recipe work in a cast iron dutch oven? Ingredients look wonderful!
Yes, absolutely!
I have all the ingredients but the dry milk powder. Can I replace it with more flour or corn starch or? Thanks
Wow those are some helpful comments. ? Looks beautiful and delicious, Joy.
Wow: $290 for a utensil with only ONE purpose? That can buy the ingredients for a LOT of bread. It might look beautiful, but too rich for my kitchen
You canโt call it rye bread, if only 20-25% flour used is rye flour. Proper rye bread -like scandinavian dark sourdough rye bread has only 3 ingredients: Rye Flour, Water & Salt. Nobody in Sweden or Finland would call this rye bread. Your bread is probably tasty, but it isnโt rye bread-its multi grain.
Thanks so much for rating the recipe before you’ve tried it Peter you’re tops.
I dunno, Peter, it’s her blog–I think she can call it whatever the f*&k she wants. The vast majority of rye bread recipes I’ve tried have only a percentage of rye flour, as rye can be tricky to work with.
Which pickle juice would you use a sub for water? Dill, sweet mix, etc?
Oh that’s a great question, Cindy! I used dill pickle juice!