Overnight Rye Bread

Name: Overnight Rye Bread
Prep time: 15 min
Cook time: 45 min
Total time: 13 h
Yield: 1 loaf (12 slices)
Ingredients: 400 g rye flour; 100 g wheat flour; 10 g salt; 5 g instant yeast; 450 ml water

Four ingredients, fifteen minutes of work, twelve hours of patience

Published July 23, 2026 · Prep 15 min · Bake 45 min · Total about 13 hours · Yields one loaf (12 slices)

Rye keeps for a week and asks almost nothing of you: the overnight rest does the kneading. The only rule is do not add more flour — the dough is supposed to be sticky.

Ingredients

400 g rye flour
100 g wheat flour
10 g fine salt
5 g instant yeast
450 ml water, room temperature

Method

Whisk the flours, salt, and yeast in a large bowl. Add the water and stir with a spoon for two minutes until no dry patches remain.
Cover the bowl and leave it at room temperature for 12 hours — overnight is perfect.
Scrape the dough into a greased loaf pan, smooth the top with a wet hand, and proof for 30 minutes while the oven heats to 230 °C.
Bake for 45 minutes. The loaf is done when the internal temperature reads 96 °C.
Cool completely — at least two hours — before slicing. Warm rye gums the knife.

A dark, domed rye loaf on a pale board — The crumb should be dense but moist, never gummy.

Nutrition per slice

Energy: 180 kcal
Protein: 6 g
Fiber: 7 g
Salt: 0.8 g