Quick & Easy No-Knead Deli-Style Rye Bread: Bake Authentic Loaves at Home

If you appreciate the joy of baking homemade bread but prefer a “quick and easy” approach, especially one that requires no kneading, then this recipe for deli-style rye bread is exactly what you’ve been looking for. The incredible flavor and satisfying texture of this bread truly rival those found at your favorite kosher deli. The best part? You can effortlessly create and bake this delicious Quick & Easy Deli-Style Rye Bread right in your own kitchen.

Recently, my household has embraced the wonderful world of homemade bread. It’s more than just the immense satisfaction of mastering a new technique or the sheer delight of eating something so incredibly fresh and delicious. For me, it’s primarily about gaining complete control over the quality of the ingredients my loved ones consume. For years, we’ve prioritized organic foods and meticulously avoided highly processed items. However, I didn’t initially extend this scrutiny to artisan breads, assuming that at least they were free from preservatives.

However, a crucial issue often overlooked is the flour itself. Many bakeries use GMO-flour grown and processed in the US. With many of our crops treated with Roundup (glyphosate), the levels of this toxic chemical found in conventional grains can be alarmingly high. This realization prompted me to delve deeper into sourcing superior flour.

I’ve been experimenting with high-quality imported flour in my recipes, achieving fantastic results. My current favorite is Caputo of Naples, Italy. Their non-GMO wheat is locally grown and harvested, completely free from the toxic glyphosate prevalent in much conventional US wheat.

What’s the Concern with Glyphosate in Domestic Flour?

The prevalence of glyphosate in our food supply, especially in wheat, is a serious topic. A compelling article titled “The Real Reason Wheat is Toxic (it’s not the gluten)” by Sarah Pope, The Healthy Home Economist, sheds significant light on this issue. Her research suggests that the current epidemic of gluten intolerance might not be purely genetic but could stem from environmental factors, particularly the use of glyphosate as a desiccant on wheat crops before harvest. Anecdotally, my granddaughter, who typically experiences gluten intolerance, can enjoy my baked goods made with Caputo flour without any issues. This personal observation underscores the importance of flour quality.

For those interested in a more in-depth understanding of toxic wheats, I highly recommend checking out my previous post, “Pizza Margherita with Authentic Neapolitan Crust”, where I provide further details and essential links on this vital topic.

Good News! Another Amazing Source of Flour Discovered!

I’m thrilled to share that I’ve found another excellent flour source, right here in the US! Sunrise Flour Mill, a Minnesota-based company, produces single-source, organic heritage flours. They utilize a renewed milling technology from the 1930s called the Unifine mill. Their heritage flours contain no added chemicals, are never bleached, and most importantly, they privately test their wheat for the presence of glyphosate. This commitment to quality makes them a trustworthy option for any home baker.

Essential Ingredients for Your Quick & Easy No-Knead Artisan Rye Bread:

• Lukewarm water – Aim for a temperature around 100°F (38°C) to properly activate the yeast. Water hotter than 130°F (54°C) will kill the yeast. An electric tea kettle with precise temperature control is incredibly helpful for heating filtered or bottled water, or use a digital thermometer to ensure accuracy.
• Granulated active dry yeast – Always check the expiration date to ensure your yeast is fresh and active.
• Caraway seeds – These “seeds” are actually the dried fruit of the caraway plant, offering a distinctive mild anise flavor with earthy, citrusy, and peppery notes. If you prefer the flavor without the crunch, use ground caraway. Remember that ground caraway is more potent; use about 3/4 teaspoon of ground caraway for every teaspoon of whole seeds specified.
• Kosher salt – Kosher salt is coarser than table salt. If substituting with table salt, use approximately two-thirds the amount called for in a recipe that specifies kosher salt, as table salt is denser.
• Rye flour – For this recipe, I use Sunrise Flour Mill Organic Rye Flour, choosing either their Coarse or Fine Rye. It’s milled from organic rye berries and is 100% whole grain, providing a nutty, earthy flavor. Rye flour is low in gluten, so it’s typically combined with wheat flour for bread baking to achieve the desired structure.
• All-purpose flour – Opt for unbleached all-purpose flour. Crucially, I always choose organic, non-GMO, and glyphosate-free flour to ensure the healthiest outcome.

Thanks to the Genius of Dr. Jeff Hertzberg and Zoë François…

Before we dive into the recipe, it’s important to acknowledge the brilliant minds behind this incredible bread-making technique. Full credit goes to Dr. Jeff Hertzberg and Zoë François, authors of “The New Artisan Bread in Five Minutes a Day”. This book is a treasure trove of recipes, invaluable information, and helpful advice that has revolutionized home baking. I wholeheartedly recommend purchasing your own copy; I’m currently enjoying baking my way through a significant portion of it, and it has quickly become the most referenced cookbook in my collection.

So, Basically, How Does the No-Knead Method Work?

The beauty of this method lies in its simplicity and efficiency:

• First, you prepare a large batch of dough. This dough is mixed entirely by hand and genuinely requires no kneading. The long fermentation process in the refrigerator does all the work of developing gluten for you.
• After mixing, the dough rests at room temperature for about two hours, during which it will undergo a substantial rise.
• Once it has risen, you loosely cover the container and place it in your fridge. Here, the dough can be stored for up to two weeks, continuing to develop flavor.
• That’s truly it! When you’re ready to bake fresh bread, simply pull a portion of the dough, quickly shape it, let it rest for a short period, and then bake.
• This means on baking day, your active hands-on time preparing the dough is incredibly short – typically around five minutes. Before you know it, you’ll be enjoying your very own delicious homemade deli-style rye bread with minimal effort.

Let’s Make This Amazing Quick & Easy Deli-Style Rye Bread!

To begin, we’ll prepare a large batch of the dough. You’ll be amazed at how easily it comes together with just a few simple ingredients. You can use a large, sturdy wooden spoon or, as I prefer, a Danish dough whisk, which makes mixing effortless and clean-up even easier – a win-win for any home baker.

Another Important Factor When Baking: Accurate Flour Measurement

Accurate flour measurement is truly critical for successful baking. The traditional method for measuring by volume involves scooping flour directly into your measuring cup and then leveling it with a knife. However, for consistent and foolproof results every single time, I strongly recommend measuring your flour by weight in grams on a digital food scale. This method eliminates variability and ensures your dough has the perfect consistency.

The distinctive, classic flavor of this deli-style bread comes from the combination of hearty rye flour and the aromatic addition of caraway. In my household, opinions are often divided on whether to include whole caraway seeds throughout the bread. As a compromise, I incorporate ground caraway seed into the dough for integrated flavor and then sprinkle whole seeds on top of the loaf. This gives it that authentic look and an extra burst of flavor and texture on the crust. While whole caraway seeds are generally available in local markets, ground caraway can be harder to find, so I often order mine online.

The process starts by simply adding the yeast, caraway, and salt to the lukewarm water. After a quick stir, the rye and all-purpose flours are mixed in. It truly doesn’t get much simpler than that!

You’ll need a generously sized container to mix and store the dough. For this demonstration, I opted for a large glass bowl to better illustrate the dough’s impressive growth, although a plastic food-grade container with a lid is more practical for fridge storage. Just look at how much this “literally thrown together” dough expands!

The images above show the dough after just a two-hour rest at room temperature following the initial mix. When the dough has finished its initial rise, the top will start to flatten slightly. It’s crucial not to punch down the dough with this method! We want to retain as much gas as possible within the dough to ensure a light, airy crumb. And remember, no kneading is required at any stage with this recipe.

After Just Two Hours at Room Temperature…

Remarkable, Isn’t It?

The best part is that this dough is specifically designed to thrive in your refrigerator. It can be stored there for a full fourteen days, allowing you to bake fresh bread whenever the craving strikes. The longer the dough is refrigerated, the more complex and full-bodied its flavor becomes, often developing delightful sourdough-like notes in the second week. Bread baked from dough stored for just a day or two will have a different, milder flavor profile compared to a loaf made from dough that has matured for twelve or thirteen days. Some enthusiastic bakers even maintain staggered batches in their fridge, ensuring they always have well-aged dough ready for baking. It’s a brilliant strategy for continuous access to exceptional homemade bread.

Moving On to Baking Day…

When you’re ready to bake a fresh loaf:

• Retrieve the refrigerated dough container and lightly sprinkle the surface of the dough with flour.
• Remember that this recipe yields enough dough for four small loaves, each weighing approximately 13 ounces (about 370 grams).
• I personally often choose to make three slightly larger loaves, weighing around 17 to 18 ounces (480-510 grams) each, for a more substantial slice.
• Alternatively, you can divide the entire batch in half to create two very large loaves, using about 26 ounces (740 grams) of dough for each.
• If you opt for larger loaves, simply adjust the volume of dough accordingly, bearing in mind that both the resting and baking times will need to be slightly increased.

• Pull up a portion of the dough and cut it off, according to your desired loaf size.
• Hold the dough in your hands, adding a generous amount of flour as needed to prevent sticking. This flour creates a “gluten cloak” on the surface of the wet dough, making it easy to shape.
• Gently stretch the surface of the dough around the bottom, rotating it as you go, to form a round ball. Then, gently elongate the ball to create a rough oval loaf shape.
• Work quickly; the entire shaping process should take only 20 to 30 seconds. Overworking the dough can negatively impact its texture.

• Place the shaped oval of dough on a tray covered with a sheet of parchment paper.
• Allow it to rest for approximately 40 minutes.

• For a bread with a delightful “custard crumb” interior (chewy and moist with shiny air holes), cover the shaped dough with an overturned bowl.
• Allow it to rest for a full 90 minutes. This longer rest helps develop that desirable internal texture.

I used Sunrise Flour Mill’s Organic Coarse-Ground Rye Flour here. Notice the wonderful texture peeking through the fresh dough; these aren’t seeds, but the coarse rye flour itself. This will soften beautifully during baking, contributing to a fantastic chewy texture. You likely won’t observe a dramatic “rise” during this resting period, but a significant amount of rising, known as “oven spring,” will occur once the bread hits the hot oven.

While Your Dough Rests, Decide on Your Baking Method for This Quick & Easy Deli-Style Rye Bread.

I typically rely on my Dutch oven for superior results, but I will also provide detailed instructions for baking on a pizza stone, giving you options:

• Option 1: Bake on a preheated baking (pizza) stone, using a nearby metal tray to create steam.
• Option 2: Bake in a parchment paper-lined, preheated Dutch oven.

Just before baking, moisten the top crust of the loaf with water and then generously sprinkle with caraway seeds to your preference. Using a serrated bread knife, make 1/2-inch deep, parallel cuts across the top of the loaf. Wetting the blade with water between cuts can make this process smoother and prevent sticking.

If Using a Baking Stone…

• Position your baking stone (or an overturned heavy-duty metal tray) in the middle of your oven. Place an empty metal broiler tray on a lower rack, ensuring it won’t impede the rising bread. Important: Never use a glass dish for steam, as it can shatter when hot water is added.
• Preheat your oven to 450°F (232°C). Allow at least 20 to 30 minutes for the stone to fully heat through.
• Carefully transfer the shaped loaf, still on its parchment paper, onto the preheated stone. Quickly pour about one cup of hot tap water into the broiler tray and immediately close the oven door to trap the steam. This steam is crucial for a crisp, beautiful crust.
• Bake a 16-ounce loaf for a total of 30 to 35 minutes, or until the crust is deeply browned to your liking and feels firm to the touch. Adjust baking time for smaller or larger loaves.
• If you desire an extra-crispy bottom crust, gently slide the parchment paper out from under the bread after the first 20 minutes of baking.

If Baking in a Parchment Paper-Lined Preheated Dutch Oven…

• Preheat a lidded Dutch oven for 45 minutes in a 450°F (232°C) oven.
• As the Dutch oven preheats, brush the top crust of your shaped dough with water and sprinkle with caraway seeds. Make 1/2-inch deep parallel cuts across the top of the loaf using a serrated bread knife or a bread lame.
• Carefully remove the intensely hot lid and place it on a heat-safe rack nearby. Please exercise extreme caution – the Dutch oven and its lid will be incredibly hot! Use the parchment paper as handles to carefully lower the formed dough (still on the parchment) into the preheated pot. Promptly replace the hot lid to trap the heat and steam within. With this method, an additional steam bath is not necessary.
• Bake a 16-ounce loaf for a total of 30 to 35 minutes until the crust is beautifully browned and firm. Adjust baking time for different loaf sizes.
• Remove the lid after the first 20 to 25 minutes of baking and continue to bake uncovered until the crust achieves a rich, deep brown color.

Both methods consistently yield a delicious loaf of crusty, rustic bread with a moist, chewy interior. It truly comes down to personal preference. I generally gravitate towards the Dutch oven technique, as I find it slightly more straightforward, and the resulting crust often has a bit more character and visual appeal.

Admire This Photo of My Quick & Easy Deli-Style Rye Bread!

It’s always a delight when the finished product looks exactly like the picture in the cookbook! How often does that happen, really? Bake a few loaves of this incredible bread, and your friends and family will undoubtedly crown you a baking rock star!

Regardless of your chosen loaf size or baking method, allow the bread to cool completely on a wire rack for up to 2 hours. This crucial cooling period ensures the best flavor, optimal texture, and makes slicing much easier. Don’t rush it!

I hope this detailed guide has given you the confidence to try this incredible recipe. You absolutely can make and enjoy this homemade Quick & Easy Deli-Style Rye Bread in your own home!

Here’s a Handy List of Some Recommended Supplies & Useful Gear You May Need:

• The New Artisan Bread in Five Minutes a Day
• Antimo Caputo Classic All-Purpose Organic Flour
• Sunrise Flour Mill Coarse Organic Rye Flour
• Ground Caraway Seeds
• Digital Food Scale
• Danish Dough Whisk
• Parchment Paper
• Pizza Baking Stone
• Le Creuset 5 1/2 Quart Enameled Cast Iron Dutch Oven

You Really Can Make & Enjoy This Homemade Quick & Easy Deli-Style Rye Bread in Your Own Home!

Disclosure: Please note that some of the links above may be affiliate links. At no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.

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