Caraway Rye Bread (Easy... No Kneading... No Mixer... No Yeast Proofing) 

Steve, i have been a chef and trainer for 3 decades and i just wanted to commend you on your AWESOME videos and your ability to convey what's needed clearly and succinctly. your technique is great! thanks.

This is absolutely amazing. 13 ounces of water was too wet but still worked but then used 11 ounces for second loaf and it was the best bread I have ever tasted. Thank you Steve.

Thanks to you, I finally baked my very first ever (edible) rye breads with caraway seeds this morning and by this evening, both loaves were eaten . Tasted soooo good I was asked to make/bake more :-) Thank you for your easy to follow tutorial (s) and instructions but especially, for your time :-)

Excellent! I just made my first loaf of rye bread... THANKS TO YOU it was a breeze! I really like your style of explaining the process; making it easy to understand and follow. My loaf came out perfect! Thank you!

Thanks! This recipe was a revelation. Probably the best bread I have ever tasted. Am very grateful to you for sharing this quick and easy method that will save me spending so much money on artisanal bread.

I did this for the first time today .....the bread turned out amazing the crumb was just perfect but I have to work on a better rise I made it into a boule we used lots of Irish butter the taste was so balanced XXXXXX and thank you!

Thank you for your clear, exact instructions and I so appreciate your video not having annoying music. Just clean, clear how to instructions with added tips. Thank you.

I just took this out of the oven 30 minutes ago. IT IS WONDERFUL. I have watched most of your videos and bought you complete book. I love that your videos are so to the point, simple to understand and very professional. I am having so much fun trying these. I made 3 different kinds so far. Your videos are by far the best on artisan bread. Anyone want to buy my bread maker???? LOL

Steve, *THANK* you! Our local baker is on vacation and my wife can't get her favorite rye bread. Well, a while ago I bought your "Introduction to Baking No-Knead Bread" book - and it saved the day. I'm now cranking out no-knead rye bread; light and dark. Our local baker can stay on vacation for as long as she wants! 🍞 = ❤️

Dear Sir, Thank you so much for sharing your successful, succinct bread recipes. I successfully made Rye Bread and love the taste. I hope to stop buying grocery store bread and only enjoy homemade breads. Again much thanks!

Baked this bread today! I used only 10oz of water which was still on the sticky side. 20 hour proof with 2 hour rest after shaping. Brushed with beaten egg and abit of water. Sprinkled with poppy seeds before baking. Came out amazing! Crust was golden and Inside was very spongy. Probably do 1 & 1/2 Tbsp caraway seeds next time as the flavour was very powerful or abit less proofing time. Thanks for the video Steve!

I tried this with a rye sourdough starter (used 1 cup starter plus 5 oz cool water) and molasses in place of the sugar. My bread flour is a 2 to 1 mix of white to wheat. All other ingredients were used in the stated quantities. It was absolutely delicious crusty bread (made a single loaf in a Dutch oven). Today I am doing the straight recipe without variations just to see which one I love the best. How exciting to bake bread instead of bricks! Thanks for sharing your expertise!

I am telling people at how well you instruct and your bread recipes are great.

Thanks for this easy, tasty rye bread recipe. I made half the recipe today in a loaf tin as i have a small oven and i live alone. I did not preheat the tin. The result was perfect. I have tried your other no knead bread recipes and they are all wonderfully fail-proof 👌👍👏

I have only watched you for a couple of months but have made so much bread. I no longer buy artisan bread which is a blessing because we live in a rural community and the grocery stores charge an arm and a leg for this type of bread and its not even organic. I always have organic AP flour on hand or at least non GMO and I just add 4 tsp of vital wheat gluten to my flour to get the higher protein that is in bread flour. Works every time! My husband also loves the breads Ive made which is a compliment because he's a picky eater. Thank you sooo much for sharing and helping us to save lots of bread lol! 😊😋

This bread is like velvet melting in your mouth. This whole No-Kneading process is by far the best way to go for all breads. The only change I made with this recipe is that I take rye flour and blend it with rye flakes on a 1 to 1 ratio with weight not volume, as an example, 2.5 oz of rye flour and 2.5 oz of rye flakes. That will be equal to one cup as needed for the Rye flour that is called for. Thanks again Steve for the great recipe.

If I could give you couple of tips for the Rye bread which I bake since 1989. Grind the caraway seeds lightly. You will use much less caraway seeds and have a lot stronger flavor in the bread. I also put lightly grinded Flax Seeds into my Rye bread. It is healthier and the Flax Seeds give Rye Bread a nutty flavor. Flax seeds need to be grinded for our bodies to absorb all the healthy nutrients. I have a separate Aldi coffee grinder devoted to this grinding task.

Hi Steve, made this recipe yesterday. My wife and I could not put the bread down. I never thought rye bread can taste this good from a simple recipe. Thanks for your videos, and books.

Steve, thank you for all your effort so that people like me can learn the awsome tricks of bread-making. i am still in the learning curve in this kind of artisanship, but my results are getting better and better with time. Cheers.

First, Steve....I have made over half of your bread recipes. You have turned me into a well loved grama, that makes breads. They are so anxious to see what bread i whipped up when they come over for dinner. We have dinner on the patio with tables separated 6 ft apart. You have given us a ray of sunshine during this pandemic. Thank you for making it look easy enough, even i can do it. I purchased a nice lidded pot months ago, now looking at purchasing one clay loaf baker. Loving your organized technique of mixing! Thank you for shining a light on bread baking without kneading. My weak wrists, with a bit of arthritis too are loving your style. Husband, son, dil, and grand sons thank you too!

I always enjoy watching you Bake your Breads! Have tried several of them and they are always Scrumptious!!!

I have made my first load using your method , and I loved it. I had not heard of the No Knead method until this week, I am converted. Also I like your simple but effective video. Many thanks from Surrey England

We love rye bread. Looking forward to making this.

Made this Caraway Rye Bread Recipe and baked it in my long covered clay baker and it is delicious! Made a Pastrami, provolone, Mayo sandwich with it and it’s awesome! It’s a wonderful bread and makes a great sandwich. Some say Caraway Rye Bread makes a good sandwich using sliced Corned Beef from the deli as well. Thanks for theses vids, Steve. Be well & stay safe. Best regards to you & your family.♥️

Just wanted to let you know that my rye bread turned out lovely. I am making the turbo white bread baked in a skillet today. Thank you Steve.

Just took my loaf out of the bowl and am letting it cool using your method. 'Still a little sticky in the center, but as with everything else I've made using your method, taste is WONDERFUL. Thank you

2021-03-22 💗 🍞🥖Steve Gamelin taught me to bake my own bread. I have been making them for almost three years, I mix with dried garlic powder, all kinds of dried herbs, curry, nuts, seeds etc. but also, cinnamon, honey or with extra sugar then you get sugar bread :-) No one makes bread so fast, simpel and much easier as 'Steve from no knead bread'. I thank you a lot Steve😃 Much loaf love from the Netherland

It is easy, but there is a knack. I am still developing and smoothing out my technique. I hope to release a new “Introduction to No-Knead Bread” in which I hope to use my improved video and bread making skills to do a better job of communicating and helping my readers and subscribers. Steve

I wanna thank you for your recipe. I prepared yesterday and bake tonight. It is the best rye bread I made. But i feel bad i don’t have the baking pan for rye bread. I just used what i used to make. Thank you so much for sharing

I Believe Adelle Davis said in Let's Cook it Right that a recipe is only a guide. Once I read that I NEVER made a straight recipe. In this one I used too much liquid and did not cook the bread long enough. It was sticky in the center, BUT it is really good. Thank you

Nice job Steve. Your right that long proofing is the key. Thanks for the demo

My dad was a professional baker in Germany, it reminds me of old times.

Made my first loaf of rye bread and it came out perfectly. Thanks for the clear instructions.

I just made this bread. It turned out very good. Thank you for sharing these repices.

This is my favourite bread so I’m always looking for resources and this recipe and process looks great.

Hi, Steve. I just wanted to let you know that I have been making your bread for almost a year now... and it is delicious!!! So far, I have made the caraway rye bread, cheddar cheese and jalapeno, artisan white, and multi-grain bread and they come out perfectly. I wanted you to know that I love the way you teach and your instructions are very clear and methodical. I have recommended your site to many people over the past year. Thank you for sharing and a happy Thanksgiving to you and your family!

Thanks for such an informative, easy recipe!!

truly enjoy your videos, always my go to, i am making my own bread now, take care,

Thank you so much for your videos Steve. I had no idea I can make bread without all the kneading work. My Regal bread maker broke after 20 years of usage premixing bread, rolls, and buns dough in it. I am using the KitchenAid mixer now, but don’t like it much and will definitely try one of your recipes the next time.

I have your bread book and have been making your breads for about 3 months now my bread machine now resides in the garage this looks good so I will try it as soon as I can get some rye flour Yummm Thanks

Am going to mix this up tonight and will let you know. I will increase the rye flour to wheat flour ratio and add powdered gluten. I LOVE that rye flavor. Since I am making this for my brother-in-law too, will omit the caraway seeds this time but will include them next time for me as I love them. Thanx Steve. I can smell and taste it already.

Thank you for great videos on making Amazing Bread , especially the Ciabatta,, love it

I just made this for the first time and it is to die for!!! Thank you for posting this EASY recipe!!! Wow! Wonderful bread! Happy New Year 2018!

I used 100% rye flour and potato water. Divided it into two small balls. Hadta cook them for an hour and a half at 400 degrees and it was still almost sticky in the center. VERY dense, but toasts up nicely with good flavor. Thanks

I can’t wait to try this. I’ve been too intimidated to try but I’m going to give it a try

Steve, thank you once again for another superb recipe and lesson! I follow your guidelines exactly and I have the best rye bread ever! I like to use 1 cup of King Arthur Pumpernickel flour.

Everyone loves this bread including me. Thank you so much for sharing it.

Hey Steve. Made the rye bread today (well it got finished today that is) and it was a hit!! Thank you so much for your time and effort in making these videos for all of us in the cyber world. I can now make rye bread!!!

Thank you Thank you Love rye bread & rye bagels to but can’t find them here. Just took out first loaf $ put 2nd loaf in came out soo good!!! So EZ.

Thank you for presenting the process with great organization/clearity.

Very nice, thanks im going to try this..

I made the no knead rye bread today. In haste I forgot to mix the dry ingredients before adding the wet. Like you said, this method is very forgiving. It came out great!

I make a great rye bread but it is a knead bread, gonna give this technique a try. Love that baking vessel.

I have enjoyed your recipes and books!!

The bread can be baked in a Dutch oven, etc. for 30 minutes with the top on and 3 to 15 minutes with the top off. Steve

Great techniques and explanation. Saving that last oz is a plus. Love your videos.

I like your bread it is amazing

Steve, Just made this bread in a loaf pan. I followed your recipe and it came it great! What is the purpose of the olive oil? I haven't seen that in any of your other bread recipes.

Want to know what I think? Simply fantastic!

I have made this Rye bread twice. It's easy and very delicious! I never made any bread before except for a soda bread. I made your sandwich rolls after that and they had a good interior and were tasty the outside looked raw and under baked. what could have gone wrong?

I think it's beautiful!

Love the method. Used Bread in Five for years, but did not like dedicating a lot of space in my fridge to keep dough. And why should I, when I can just start the dough the night before. Love all the variations, your very simple instructions, and consistent verbiage. Super clear. Are you, any chance, and engineer?

I bake a loaf of your artisan no knead bread weekly. Now I would like to try your rye. Questions. Could I make this in the dutch oven, one single large loaf? Would I then bake it like your artisan no knead...longer bake time? Second question. We like the bread with a salted crust. Have you ever baked it with a kosher salt on the crust? Would I add the salt before it bakes with a wash of some type and then sprinkle with salt? Or after it bakes brushing with butter and then sprinkle with salt? Thank you for making our home smell sooooooooooooo delicious. :0)

I have been looking for a pumpernickel recipe, I wish you have one, your recipe's are so easy to follow.

Very well done...great description and ty!

This was nice Steve, thanks!!

Love your bread recipes. Please show us pumpernickel bread

This is the second time I’ve made this bread and although easy my bread does not rise. It taste delicious but does not double for me and my yeast is not old and I keep it “proofing” in my oven with the light on

Your are fabulous my bread is delicious and so easy the one thing you might want to pass along don’t use table salt it’s poison and the same with canola oil !! Thank you

Wow I made this it was great

My favorite rye bread is a Jason's Deli (north Kansas City). I liked the balance of their ingredients and tried to emulate their bread for flavor and texture. I think you'll like the recipe. Steve

Beautiful!!

You've made me into a real baker Steve! Thank you! Keep it all coming!

Hi Steve, looks amazing. Before I try I need to ask, it looks like In the video when you watch the bread as it goes into the bowl, there is an extra cup of white bread flour that appears to go in before the rye. It also looks like more than 3 cups of flour. Please clarify if this was an editing issue. Thank you so much 😊

Very nice

I followed your recipe exactly. First let the dough proof for 22 hours, made into a loaf (had not risen), proved another another 2 hours and then placed into preheated over. Still came out like flatbread. Perhaps the yeast was ‘dead’? Will try again!

Very nice 👍 thanks 🌹

HI STEVE! HAVE YOU EVER MADE SANDWICH ROLL WITH THE CARAWAY RYE BREAD RECIPE AND IF SO ARE THERE ANY SPECIAL CONSIDERATIONS. THANKS .

Love your videos. Recipes that are so easy to follow and results that are always superb. Would you consider making pumpernickel? I have seen a lot of recipes but I doubt anyone would do it as well as you. :)

This is SUPER!!!!!! Thank you so much

Hi Steve, thank you for all your help. I'm so happy with no-kneed bread and so is my husband. I'm just wondering about your olive trays, what size they are, and where did you get them. Thanks for everything. Mh

Yes, and tell me how it comes out. Steve

Wow. Looks Great! Thank you.

Your title says no yeast, but I noticed that you did put in yeast. I love your presentation. Wonderful information ! Thank you, 🍞👏🏻😋

Great video.

Hi Steve. I made this bread and it was very good but just so I'm on track, could you please clarify... 13ozs water would equal to more than the combined weight of the flours, right?

Hi Steve, your recipes work perfectly and I enjoy working with all the books you have on Amazon. There is one thing that I have never figured out, in a deli, the rye bread is always white. By chance do you happen to know what type of rye flour that they may be using? It seems like it is bleached like bleached general purpose flour. Thanks in advance for any insight.

Steve, do you have the nutrition information for this recipe? Is it included in your recipes in your book?

Great receip . Sorry for my question but what would it hapen if I leave to cure the Doug for 24 days

Onion Dill Bread! Thanks for the videos!

Enjoyable and an easy follow. New to more artisan styles of bread. Will be watching more of your videos Steve. Thanks so much. WHere can I find your books?

You are such a great teacher, I bake with sourdough starter can I use that in place of the dry yeast? If so how much would I use?

Tried recipe again and this time it was a winner. So, I think that the last (first time) the problem was a ‘dead’ yeast.

Awesome!! I loved it!!

Great video! I can’t wait to make this. Where can I find a clay bread baker like this?

Hi Steve, This was my first time baking noknead bread. Thank you for your easy to follow directions. My husband and I love your noknead rye bread!!! Can this dough be placed in the refrigerator for 8 - 24 hours instead having it rise 2 hours on the counter? If so, what would the steps be when you want to use the dough. How long could you refrigerate it for? Thank you again! MJ

I am not very good at baking bread and this is a completely different technique that what I was doing. I can't wait to try it. Also, I really love a good strong tasting rye bread. Is it the rye flour that makes it taste strong or lots of caraway seeds?

Very nice bread Steve and thanks for posting! I have a question though. How long should I keep it in the oven if I go with a double portion and want to bake it in one setting in a Dutch round cooker? Appreciate your intake.

Love your videos! Will this work with less salt? I am hoping to use no more than 1/2 tsp sea salt rather than 1 1/2 tsp. Is the proofing time impacted by salt reduction?

Can I use your turbo method with this rye bread recipe? If so, how long baking time the first time and the second. Thank you. My bread machine is out of here - I've been using your recipes for about a month now and love it!