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No-Knead Dark Rye Loaf

No-Knead Dark Rye Loaf


No-Knead Dark Rye Loaf

January 15, 2018

No-Knead Dark Rye Loaf

You may remember our good friend Lisa Halliwell, who has expertly developed several recipes specifically for use with our freshly milled flours. Lisa, a registered dietician, and blogger at Home Grown Life, has done it once again with something special for our Rye lovers, with this insanely beautiful No-Knead Dark Rye Loaf. This loaf features both our Flourist Whole Grain Spelt Flour, and of course our Flourist Whole Grain Rye Flour.

No-Knead Dark Rye Loaf
3 cups (441g) Flourist Whole Grain Spelt Flour
1½ cups (186g) Flourist Whole Grain Rye Flour
⅓ cup (33g) cocoa powder
2 tsp salt
½ tsp instant yeast
2 tbsp caraway seeds and more to sprinkle on top
2½ cups water

Mix all ingredients together in a large bowl. The dough should be fairly wet. Cover with plastic wrap and set at room temperature in a draft-free space overnight for 12-20 hours.

After 12-20 hours, the dough should be about double in size and have bubbles at the surface. Grease a loaf pan and scrape the dough into it. Sprinkle the top of the dough with extra caraway seeds. Cover the pan with plastic wrap or a dishtowel and set aside.

Now, preheat the oven to 400°F. Once the oven is ready, uncover the loaf pan and cook for 60 minutes. Let the loaf cool in the pan for 20-30 minutes before removing it to cool completely on a wire rack.


  • Hi Denise, yes that’s correct, just until the oven pre-heats, but you could let it sit for longer to let it proof further if you think it would benefit from that. I would just keep it under an hour.

    Janna (Flourist) on

  • Hi, I have made this loaf a couple times and it tastes great, but I am still not sure I have the method correct. Is there a time length for a second rise after putting the dough in the loaf pan? Or is it only for about 20 minutes while the oven heats up as your recipe seems to suggest? Thanks for your input.

    Denise on

  • Hi there Charlotte! We haven’t tried without the cocoa, but I think it would work just fine. You might need to reduce the water a little bit to account for less dry ingredients.

    Chantal @ Flourist on

  • My family didn’t like the slight cocoa taste. Can it be omitted?

    Charlotte on

  • Hi Yasi,

    This is from our Head Baker: I’ve never tried it myself but I don’t see why not! A good rule of thumb is to do 20% of the weight of the flour in the recipe of sourdough starter. So, for this recipe, it would be 125g!

    Olivia Hamilton on

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