Easy No Knead Rye and Spelt Bread
Recipe type: Yeast Bread
Prep time: 
Cook time: 
Total time: 
Serves: 8
A easy no knead rye bread with a hint of spelt for whole grain goodness. Adapted from the King Arthur's Flour Recipe Easiest No Knead Rye Bread.
  • 3 cups lukewarm water
  • 2 cups all purpose flour
  • 2 ¾ cups King Arthur Bread Flour
  • 1 ½ cups Light Rye Flour (Bob’s Red Mill)
  • 1 ½ cups Spelt Flour (Bob’s Red Mill)
  • ½ cup Non-fat dry milk
  • 1 tablespoon table salt (not kosher)
  • 1 tablespoon active dry yeast
  • 1 tablespoon King Arthur Rye Enhancer
  • ¼ cup olive oil
  • 1 tablespoon Caraway Seeds (optional)
  1. Combine dry ingredients and whisk together to evenly distribute flours, milk, salt and yeast
  2. Pour water into a large 6 qt. container
  3. Add dry ingredients to water in batches, alternating with olive oil and caraway seeds
  4. Stir with wooden spoon until dough is combined. It will be sticky
  5. Generously oil a large bowl and place dough inside, covered to rise about 2 hours
  6. Afterwards, you may refrigerate up to four days before baking.
  1. When you are ready to bake a loaf, plan for 2-3 hours rising time before baking and and hour or so to cool before slicing. Best on weekends or days off.
  2. Prepare 3 quart covered casserole by either spraying with vegetable spray or buttering bottom and sides. Line bottom with parchment paper and butter top of paper. This will aid the bread’s release from the casserole.
  3. Shape ½ dough into a ball and place into cold casserole. If you butter your hands before handling the dough it won’t stick to your fingers so much.
  4. Cut 3 deep slashes across the top with a sharp knife.
  5. Put into a cold oven and set temperature 450°F, cover and bake for aprox. 40 minutes.
  6. Check and test bread at about 30 minutes to ensure that it doesn’t get too dark on the sides and if you want you can remove from casserole and finish baking on a sheet pan until golden and reaches 195°F internal temperature.
  7. Cool completely for an hour or more before slicing.
Recipe by What about the food? at https://whataboutthefood.com/chicago-and-easy-rye-spelt-bread/