Easy Pseudo-Sourdough Rye Bread

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 235.2
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 585.4 mg
  • Total Carbs: 48.2 g
  • Dietary Fiber: 8.5 g
  • Protein: 9.6 g

View full nutritional breakdown of Easy Pseudo-Sourdough Rye Bread calories by ingredient
Report Inappropriate Recipe

Submitted by:


This is another NO KNEAD bread recipe ... This is another NO KNEAD bread recipe ...
Number of Servings: 8


    2 cups white unbleached flour
    2 cups dark rye flour
    2 cups warm water
    1 TBS ground caraway seed (for seedless use 2 TBS)
    1 TBS whole caraway seed (do not add for seedless)
    2 TBS onion powder
    1/2 pkg active dry yeast (or 1 tsp bulk dry yeast)
    2 TBS vital wheat gluten


Combine all dry ingredients and mix thoroughly. Add the water and mix until all dry ingredients have been incorporated into the dough. Cover with a damp towel and a plate for 24 hours (less than 24 hours will result in a less flavorful bread). Shape the dough and place in a bread pan that has been coated with a non-stick cooking spray. Allow to rise for about 2-3 hours (or until doubled in bulk). Preheat an oven to 425 degrees with a pan of water on the bottom rack. Bake the bread on a rack above the water for 35-40 minutes, or until a dark golden brown and when you tap the bread, it sounds hollow. Remove the bread from the loaf pan and allow to cool on a cooling rack for at least 45 minutes.

Serving Size: 1 large loaf with 8 servings per loaf

Number of Servings: 8

Recipe submitted by SparkPeople user EPCOVEY.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.