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.
Nordic Whole Grain Rye Bread Recipe
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.
Sourdough Rye Bread (with 100% Rye Flour) ⋆ My German Recipes
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.
How To Make Rye Bread
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.
Rustic Rye Sourdough Bread Recipe • Heartbeet Kitchen
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).
Sourdough Rye Bread
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.
Naturally Leavened Rye And Oat Bread
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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.
Recipe For Danish Rye Bread
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 recipeGluten Free Rye Bread has all the rich rye flavor without gluten containing rye flour! This loaf has a perfect crust and fluffy interior.
Sourdough Rye Bread (beginner Friendly)
This gluten free loaf is flavored with caraway seeds and molasses for traditional rye flavor! It's also made with a blend of gluten free flours that keep this loaf light and fluffy, mot dense as some rye loaves can be.
Bloom the yeast: Stir together the warm water, yeast, and molasses. Set this aside for 10 minutes. The yeast should get nice and frothy. The froth lets you know the yeast is active and ready to go. If your yeast doesn't froth after 10 minutes. Try one more time and make sure the water temperature is correct. If it still doesn't froth, your yeast has expired. You'll need to get a fresh batch before making this recipe.
Gel the psyllium husks:Stir in the psyllium husks and set aside for another 5. They will thicken and create a gel-like consistancy.
Scalded Rye Loaf
Mix and rise #1: Add the wet ingredients into the dry and mix on medium speed until combined. Shape the dough into a ball, place in an oiled bowl, cover with a tea towel, and let rise for 1 hour.
Preheat and prep the oven: If you have one, place a baking stone on the lower rack. The stone helps maintain an even oven temperature and a more even bake on the bread. On top of the stone, place a cast iron skillet or baking dish. Preheat the oven to 425 degrees.
Rise #2: Once risen, kneed the dough, form into a ball again, and place in a proofing basket. Let rise for another 45 minutes. Alternatively, you could let the bread rise again in the same bowl, but the loaf will be shorter and squatter. The proofing basket helps create a tall, well shaped, loaf - and they are super affordable!
Everything Bagel Rye Bread Recipe — Rye Flour — The Old Mill
Bake: Gently tip the dough onto a sheet pan. Score the top of the bread using a lame or very sharp knife. Fill a drinking glass with ice cubes and add them to the cast iron or baking dish. Quickly transfer the bread to the oven and bake for 55-65 minutes. Let cool completely on a wire rack. Enjoy!
Store leftover bread in the counter in a linen bread bag for 3-4 days. You can also store it cut side down on a cutting board for 2-3 days.
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Traditionally rye bread uses rye flour which contains gluten. While rye does give the bread a deep dark brown color, it actually doesn't add that much flavor. When people think of that traditional rye flavor, it doesn't come from rye flower,
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