This overnight rye bread is an easier version of a northern European classic, made with whole grain spelt and rye flour, cocoa, and oats. This dense bread is not at all dry and makes a nice alternative to light loaves, with a stronger flavour and slightly chewy texture.
I love overnight bread. It’s much easier to make than normal homemade bread, without any kneading necessary – you just mix everything together in a bowl, let it sit overnight, and then bake it in the morning. This is a typical north German rye bread, dark and slightly sour.
The usual problem is that it’s usually baked in a dutch oven or lidded ceramic dish and involves somedough folding and sitting in a tea towel in the morning after it’s risen overnight, which I find detracts a bit from the simplicity of the method.
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The dough rises a second time in the pan you bake it in, so you don’t need to worry about proper folding technique or anything like that. All you have to do is mix it the night before, dump it in a loaf pan, and bake it. No kneading, no folding, no special equipment.
Despite the lack of work that goes into this bread, the crust is surprisingly crispy, and the inside of the loaf is soft and tender. It also lasts longer than other homemade breads, and it keeps for at least a week sitting on the counter, wrapped well.
If you like the idea of rye bread but don’t want to go all the way to a dark rye, try this overnight spelt rye bread instead, or sourdough rye bread if you prefer a natural yeast version.
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Please note that the darker photos are made with regular cocoa powder and yeast, and the lighter bread is made with sourdough starter and natural cacao. The step-by-step photos are sourdough, so if you want to see the steps for the yeast method, please watch the recipe video.
See the recipe card notes for instructions on how to make this into a sourdough loaf. The step-by-step photos show the sourdough method because the video shows it made with yeast, so in the interest of maximum information, I wanted to include both.
1. Add wet ingredients: add the water, maple syrup, and active starter to a large bowl. The starter should float. If using fresh yeast, add it now.
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3. Add dry ingredients: stir in the flours, oats, cocoa, and salt. Add the dry yeast now if using that method and stir into a shaggy dough.
4. Rise: cover with a plate, board, or tea towel, and set it into a room temperature, draft free place for about 12 hours.
5. Transfer: once the dough as risen, place it into a well greased or parchment lined bread tin. It will lose volume here.
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6. Rise: cover the loaf with a tea towel and set it into a draft-free place to rise again for a couple of hours. The dough should be expanded but not quite doubled after this time.
Like most darker whole grain breads and sourdough loaves, this one needs to rest for a significant amount of time before slicing. The recipe states to let it cool completely – that may mean several hours or even overnight. If you want really nice clean slices I recommend letting the baked loaf sit overnight in a tea towel before slicing the following day.
If you want to make this into a boule, you’ll have to introduce some stretches and folds. I recommend 4 rounds, starting directly after mixing. After the dough has risen overnight, shape it as you usually would and place it into a well floured banneton. Bake in a dutch oven 30 minutes covered and another 15-20 minutes uncovered, at 230°C (450°F).
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The dark colour and traditional dark rye flavour here come from the whole grain flours and cocoa powder. It’s not quite a German black bread, which I grew up with, but this style of rye bread is also very common in northern Germany (where I lived) and Scandinavia (though it is hard to find in Gothenburg). If you feel that the cocoa will make it too bitter – though that is kind of the point – you can leave it out, no problem.
Storage: the bread keeps well, wrapped in a tea towel, for about a week. The crust will harden slightly but the middle will still be fresh. You can also use a bread bin or sealed container, but I don’t recommend storing this in a plastic bag.
Freezing: this loaf freezes spectacularly, and I highly recommend having some in the freezer at all times. Freeze the whole loaf or pre-slice and take out individual pieces to toast, but either way it’s well worth freezing some in an airtight container.
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• To make this bread with a sourdough starter, simply stir in 100 grams (1/2 cup) of your active starter into the water to replace the commercial yeast. Follow the other directions as written. This is my standard now when making this bread and the results are virtually identical. You will get a more sour flavour and a more noticeable oven spring using a starter. Do not use both yeast and starter, it’s one or the other.
* If you grease the pan, it might seem like your bread is stuck to it. Don’t worry, it’s likely that just the very top of the loaf is sticking slightly to the very top of the pan (where it might not have been greased) and all you have to do is gently lift with your fingers or a butterknife. The bread should pop out of the pan easily if you pull the sides slightly and tap on the bottom.
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Serving: 1 Calories: 195 kcal Carbohydrates: 40 g Protein: 8 g Fat: 2 g Polyunsaturated Fat: 1 g Sodium: 270 mg Fiber: 7 g Sugar: 5 g
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
This post was originally shared in October 2016. It has been updated most recently as of January 2023 with no changes to the recipeAs the chill of winter sets in, I find myself drawn to this recipe. Vibrant and flavorful, healthful yet comforting, it is excellent at combating the cold weather, warming both your body and your kitchen at the same time. Winter urges me to bake anything and everything bread more than any other season. There’s nothing more wonderful to me than the aromas of freshly baked bread from a hot oven in contrast to the snow and howling wind outside. For this bread, I baked, tweaked, and baked again, ultimately landing on a mixture of white, spelt, rye, and whole wheat flours that produced a very craveable, satisfying sourdough bread that I cannot stop baking.
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Part of this loaf’s abundant flavor is due to a little more sourness than you find in my typical recipe: a welcome addition that elevates the wholesome character of the crumb and crust. Sure, it has all the usual zest that comes with increasing the whole grain percentage, but it also has something more.
But what? What is that “something”? Is it the crust's texture or the crumb's tenderness altering my taste, or is it the perception of the loaf itself? Sometimes I wonder if the full range of textures, colors, and flavors I experience are genuinely there–visible to my eyes, present on my palate–or if I manufacture them when I see something mouthwatering. Perhaps this is the same way a barista might salivate at the sight of a properly pulled espresso, the aroma conjuring that recent summer strawberry, the allusion of toffee or black licorice. That “something more” seems to evolve as the loaf cools, hardens, and matures—an ever-changing kaleidoscope of flavors and textures.
Baking a loaf of sourdough seems to be the only thing that has this effect on me. I think it has something to do with the art of the craft, the work that goes into it, and the satisfaction that results. It's like a woodworker sitting in their precisely constructed no-nail design chair, corners fitting just so and pieces curved where they're to be curved, straight where they're to be straight. The pleasure of a well-executed bread is undoubtedly more than the aesthetic of it; it is also in the culmination of a detailed, devoted process that amplifies everything. Tasting how every piece is in the right groove, how the flavors and textures shift like fragments of colored glass from one bite to the next, is exhilarating.
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Of course, it's likely all of this is simply a result of my obsession with baking naturally leavened bread. But! I do proclaim that this is a great recipe that is sure to
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