You want to make your first bread, but you’re intimidated by the thought of kneading and proofing. Heck, you might not even know what those words mean. If this sounds like you, then this no-knead rye bread recipe is just what you need. Even if you’re a skilled baker, I encourage you to give this unconventional bread recipe a try, and maybe you’ll even be inspired to host your own Smörgåsbrod.
The nuts and seeds used in the original recipe are optional. You can combine your own or use the following: 1/4 cup flax seeds, sesame seeds, sunflower seeds, and pumpkin seeds, and 1/2 cup chopped nuts of your choice. I had brazil nuts on hand, but you can use hazelnuts, macadamia nuts, or maybe even almonds or cashews. If you omit the seeds and nuts, then your no knead rye bread really becomes a 4-step recipe: mix dry, mix wet, add wet to dry, and bake.
No-Knead Rye Bread
Ingredients
Instructions
Preheat your oven to 350°F. Whisk the flours, rolled oats, salt, and baking soda in a large bowl.
OPTIONAL: Chop a handful of the nuts that you chose for the recipe. I find that brazil nuts and hazelnuts are similar in taste, but almonds, cashews, or macadamia may also work.
OPTIONAL: Add all of the seeds and chopped nuts to the dry ingredients and mix them well together.
In a medium bowl, add the buttermilk, molasses, and mix well together. At the end, it should have a caramel-like colour.
Add your wet to the dry and incorporate well together.
Mix from the bottom up to check that there are no flour specks that haven’t been integrated into the dough. The mixture should be dense and look something like this.
Spread the dough in a 9x5x3-inch loaf pan. Try to pack it down as flat as possible so it doesn’t rise with multiple cracks.
OPTIONAL: top with additional seeds for garnish.
Bake the bread for 1 hour, or until a toothpick inserted in the middle comes out clean.
Original recipe featured on Tastemade