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No Knead Swedish Rye Loaf

  • Beginner
  • 1 loaf
  • 3 hr 55 min
Baking Success Or Baking Mess


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® Quick Rise Yeast
1 cup milk
1 cup water
2 tablespoons butter OR margarine


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.

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