Grandma's No Knead Rye Bread


300 g wheat flour

200g rye flour

1/4 teaspoon dry yeast

1 teaspoon salt

0,5 decilitre walnuts

1 teaspoon ground ginger

24 - 26 cm cast iron pot

1/2 teaspoon ground pepper

4 tablespoons syrup, dark

4 decilitre water

2 tablespoons olive oil


  1. Combine the dry ingredients and wet ingredients in two seperate bowls.
  2. Add the wet ingredients into the dry bowl and quickly stir it together. The dough will be sticky, but firm.
  3. Cover the bowl with plastic wrap and let sit for 12-18 hours.
  4. Sprinkle a good amount of flour on a baking paper and transfer the dough upsidedown.
  5. Gently wrap the dough in towards the middle. You want to keep as much of the air as possible while doing so.
  6. Sprinkle the bread with a good amount of flour.
  7. Cover the dough with your baking bowl to avoid it rising too much outwards. Let it sit for 1 1/2 hours.
  8. Preheat your oven to 250 degrees celcius and place your pot there to make it good and warm while the bread is rising.
  9. Take out your pot and cover the bottom with flour before you quickly turn your bread upside down and into the warm pot.
  10. Quickly put the lid back on and place the pot into the oven and let bake for 30 minutes.
  11. Remove the lid and bake for another 12 minutes to get a crispy surface.
  12. Remove the pot from the oven and place the bread on a cooling rack.


Direction made easier

  1. Make a dough
  2. Let sit for 12-18 hours
  3. Gently wrap the dough from the sides to the middle
  4. Let rise for 1 1/2 hours
  5. Preheat your pot in the oven on 250 degrees
  6. Add the dough to the pot
  7. Remove the lid
  8. Let cool

Recipe by My Nordic Kitchen at