Rye Bread without Kneading

by Editorial Staff

This rye bread recipe is very similar to the wheat bread recipe without kneading dough and using a mold, differing only in some subtleties. It is quite difficult to make pure rye bread. For the most part, such bread contains wheat and rye flour in different proportions. Such bread is less “heavy” and is liked by almost everyone.

Summary

Prep Time	20 mins
Cook Time	50 mins
Total Time	18 hrs
Course	Baking
Cuisine	Russian

Ingredients

Rye flour – 120 g
Wheat flour – 180 g + for working with dough
Water – 250 ml
Dry instant yeast – 2 g (or fresh yeast – 6 g)
Salt – 5 g
Honey (optional) – 1 teaspoon or vegetable oil (optional) – 1 tbsp

Instructions

Mix wheat flour with dry yeast. Add salt, rye flour, and wheat flour with yeast to the water.
Mix everything well. (You can add honey or vegetable oil to this dough if desired.)
Smooth the surface of the dough, cover with foil, make a hole in it and leave the dough at room temperature for 14-16 hours. When the dough has fermented, scrape it from the edges to the center with a scraper and place it on parchment, abundantly dusted with flour.
Pull the edges of the dough to the middle. Transfer the dough and parchment paper to a shallow semicircular bowl. Sprinkle a little flour on the dough, cover with a napkin and leave for about 1.5 hours.
For half an hour, turn on the oven to the maximum, but for the dishes with water in it, leave the baking sheet inside. Sweep any excess flour off the parchment to keep it from burning. Lightly grease the surface of the dough with water.
Drag the parchment onto a hot baking sheet and place in the oven. Bake rye bread for 10 minutes. Then remove the water and reduce the temperature to 230 ° C. After another 10 minutes, lower the temperature to 210-220 ° C and bake for another 30 minutes. When the surface of the bread is brown enough, cover it with parchment. The total baking time is approximately 50 minutes.
Homemade rye bread without kneading is ready.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.