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No Knead Swedish Rye Loaf

Great flavors in a bread that requires no kneading!

No Knead Swedish Rye Loaf

No Knead Swedish Rye Loaf

difficulty

Easy

Yield

1 loaf

Prep Time

0:10

Bake Time

45 to 55 minutes

Rise Time

20 to 30 minutes

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  • difficulty

    Easy

  • Yield

    1 loaf

  • Prep Time

    0:10

  • Bake Time

    45 to 55 minutes

  • Rise Time

    20 to 30 minutes

Ingredients

  • 3-1/2 to 4 cups all-purpose flour
  • 1-1/2 cups rye flour
  • 1/3 cup brown sugar
  • 2 teaspoons salt
  • 1 teaspoon caraway seed
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1 cup milk
  • 1 cup water
  • 2 tablespoons butter OR margarine

Directions

  1. Combine 1 cup all-purpose flour and rye flour in a large bowl. Add brown sugar, salt, caraway seed and undissolved yeast.
  2. Heat milk, water and butter until liquids are very warm (120° to 130°F). Butter does not need to melt. Add to dry ingredients and beat 2 minutes at medium speed of electric mixer; scraping bowl occasionally.
  3. Stir in enough additional all-purpose flour to make a stiff dough. Beat an additional 2 to 3 minutes.
  4. Turn into well greased 1-1/2 quart round casserole dish. Cover; let rise in a warm, draft free place until doubled in bulk, about 20 to 30 minutes.
  5. Bake at 350°F for 45 to 55 minutes, or until done. Cool 10 minutes in dish, then remove bread from dish and cool on wire rack.
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No Knead Swedish Rye Loaf

  • Difficulty: Easy
  • Yield: 1 loaf
  • Prep Time: 0:10
  • Bake Time: 45 to 55 minutes
  • Rise Time: 20 to 30 minutes

Ingredients

  • 3-1/2 to 4 cups all-purpose flour
  • 1-1/2 cups rye flour
  • 1/3 cup brown sugar
  • 2 teaspoons salt
  • 1 teaspoon caraway seed
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1 cup milk
  • 1 cup water
  • 2 tablespoons butter OR margarine

Directions

  • Combine 1 cup all-purpose flour and rye flour in a large bowl. Add brown sugar, salt, caraway seed and undissolved yeast.
  • Heat milk, water and butter until liquids are very warm (120° to 130°F). Butter does not need to melt. Add to dry ingredients and beat 2 minutes at medium speed of electric mixer; scraping bowl occasionally.
  • Stir in enough additional all-purpose flour to make a stiff dough. Beat an additional 2 to 3 minutes.
  • Turn into well greased 1-1/2 quart round casserole dish. Cover; let rise in a warm, draft free place until doubled in bulk, about 20 to 30 minutes.
  • Bake at 350°F for 45 to 55 minutes, or until done. Cool 10 minutes in dish, then remove bread from dish and cool on wire rack.