Rye Bread Without Sourdough

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	1 hr 10 mins
Total Time	4 hrs 10 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Mix all ingredients except for the egg white and knead thoroughly. Let the dough rise in a warm place for 2 hours.
Then knead the dough again vigorously and shape into a loaf. Place on a baking tray lined with baking paper. Cover and let rise for another 40 minutes until the dough has doubled in volume.
Whisk the egg white with a tablespoon of water and brush the loaf with it. Bake in the oven preheated to 190 ° C for about 30 minutes. Take out and brush again with egg white. Bake for another 20 minutes, take out again and brush with egg white. Bake for another 20 minutes until it has a nice brown crust.
I make the loaf of bread about 30 cm long. If you make it shorter and thicker, you should knock it off after the specified 70 minutes. If it sounds hollow, it`s done. If not, bake 10 minutes longer.

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.