No-knead Rhubarb Rye Bread

Submitted By:
Brent Borchardt
Rhubarb Rye Bread Loaf


  • 385 grams (2 ⅔ cups) All-Purpose or Bread Flour
  • 68 grams (⅓ cup) Rye Flour
  • 2 tsp. Sea Salt
  • ¼ tsp. Active Dry Yeast
  • 4 tsp. Caraway Seeds, plus extra for sprinkling
  • 2 tsp. Charnushka Seeds, plus extra for sprinkling
  • 140 grams (1 cup) Rhubarb, sliced into ½” – 1″ chunks
  • 340 grams (1 ½ cups) Water


Step 1: Combine dry ingredients. Add rhubarb. Add water and mix by hand just until the mix holds together without working the dough. You do not want to develop the gluten. You may need to mist with a little water to get all the flour to adhere to the dough.

Step 2: Set aside in a food-grade container, cover with plastic wrap or a lid and ferment at room temperature for 24-36 hours.

Step 3: After a 24-36 hour fermentation time, dust a surface with flour and shape the dough into a ball. Transfer to a baking sheet covered with parchment paper or a silicone mat. Sprinkle the dough with caraway and charnushka seeds. Let the dough raise for about an hour.

Step 4: Preheat the oven to 450°F. Bake for 40 minutes. Use a spray bottle to give 15 spritzes of water in the oven every 5-10 minutes. This helps develop a chewy crust. Turn the bread around half-way through the bake in order to ensure even baking. Let cool on a wire rack.

Describe the connection this recipe has to your family and/or heritage.

Our heritage is German and Czech. Rye bread is a staple of Eastern European life. We have a garden and the abundance of rhubarb from our garden pairs well with the strong flavors of rye and caraway. The no-knead technique is easy to do and makes a very artisanal loaf.