Easy No Knead Light Rye Bread (Quick Homemade Loaf)

 

If you’ve ever wished for a homemade loaf of bread that’s quick, reliable, and completely fuss‑free, this Easy No Knead Light Rye Bread is about to become a favourite. Ready in under two hours and mixed entirely with an electric whisk — no kneading required — it delivers a beautifully light, rustic loaf with the wholesome flavours of honey, whole wheat, and dark rye. 

The crumb is soft, the crust tender, and the method wonderfully simple: just mix, rise, and bake. Whether enjoyed warm with butter, lightly toasted, or paired with a dab of honey, this easy rye bread proves that homemade bread doesn’t need to be complicated to be delicious. 

 

What if I told you that you could have a lovely, deliciously rustic and flavourful loaf of homemade yeast bread sitting on your table in less than 2 hours! Would you believe me??

What if I also told you that you wouldn't have to knead it at all . . .  that an electric whisk would do all the work for you!  Then, would you believe me???

Well, you better start believing because it is absolutely true!  Not only is this loaf, light and delicious . . . but it is also quick and easy . . .

Filled with the goodness of whole grains and the natural sweetness of honey  . . .  with a beautiful light crumb . . .  and wonderful flavours . . .  honey, whole wheat, rye  . . .  and no kneading involved at all.

This has to be one of the easiest loaves of bread you could ever bake and you don't need a bread machine and you won't have to break your back making it.  

You just simply pop all of the ingredients in the bowl and let an electric mixer do all the work for you.  Scrape it into your prepared bread tin and top with some sunflower seeds and let it rise . . . about 40 to 50 minutes is all it takes, and then a 45 minute back in the oven . . .  Presto chango, you have yourself a lovely loaf of bread!! You're welcome!!

Seriously this is a really nice loaf and very easy to make.  I have adapted this recipe from a recipe I found in one of the magazine inserts for Robin Hood Flour from 2007, 25th Anniversary Baking Event, Baking is Back. The original recipe used Nutri Flour Blend, which is no longer available. I haven't been able to find it anyways.  I adapted it to use a combination of three wholesome flours, which worked very well in its place. 

 

🍞INGREDIENTS NEEDED🍞

TO MAKE

🍞EASY NO KNEAD LIGHT RYE BREAD🍞

This does use a few different types of flour, but it is well worth getting them in to make this delicious loaf!  You can also use just plain and whole wheat if you wish and you will still have a great loaf.

• 2 1/4 tsp quick rise yeast
• 3/4 cup (175ml) very warm milk (3/4 cup)
• 2 - 3 TBS liquid honey (It all depends on your personal preference of sweetness)
• 2 TBS sunflower oil
• 1 large free range egg
• 1 tsp salt
• 2 cup (240g) strong plain flour (2 cups)
• 1/4 cup (60g) each strong whole wheat and dark rye flours
• 1/2 cup (125g) plain yogurt
• 2 TBS sunflower seeds

  

🍞NOTES ON INGREDIENTS🍞

Quick‑rise yeast

This fast‑acting yeast helps the dough rise quickly, which is why the whole loaf can be ready in under two hours. It’s activated in very warm milk and honey to give it a strong start.

Very warm milk

The warm milk wakes up the yeast and gives the bread a tender crumb. Using milk instead of water adds richness and softness to the finished loaf.

Liquid honey

Honey adds natural sweetness and helps feed the yeast. The recipe allows you to adjust the amount depending on how sweet you like your bread.

Sunflower oil

A small amount of oil keeps the crumb soft and moist without making the bread heavy. It also helps the dough mix smoothly.

Free‑range egg

The egg enriches the dough, giving it structure and a lovely light texture. It also contributes to the bread’s golden colour.

Salt

Just a teaspoon balances the sweetness of the honey and enhances the flavour of the grains.

Strong plain flour

This high‑protein flour forms the backbone of the loaf, giving it strength and helping it rise tall. It’s added in two stages to create the right batter consistency.

Whole wheat flour

Whole wheat adds nuttiness, fibre, and wholesome flavour. It also deepens the colour of the crumb. The recipe notes you can use all whole wheat if you prefer.

Dark rye flour

Rye brings a rustic, earthy flavour and contributes to the bread’s “light rye” character. It pairs beautifully with honey and whole wheat.

Plain yogurt

Yogurt adds moisture and tenderness, helping the loaf stay soft. Its acidity also supports a better rise and a finer crumb.

Sunflower seeds

Sprinkled on top before rising, they add a lovely crunch and make the loaf look beautifully rustic.

 

 

    HOW TO MAKE

🍞EASY NO KNEAD LIGHT RYE BREAD🍞

This really is a very simple loaf of bread to make. Perfect for beginners too! There really is no  kneading required!

1. Butter an 8" by 4 1/2" bread tin and line it with baking parchment. Set aside. (As this is a somewhat sticky dough, the parchment will help to prevent the bread from sticking to the pan.)
2. Measure the yeast, warm milk and honey into a bowl. Let sit for 5 to 7minutes. Add the oil, egg, (120g) 1 cup of the white flour. and (60g) 1/2 cup each of the strong whole wheat and dark rye flours. (I used a fairly largish bowl.)
3. Beat on low with an electric whisk to blend. Increase speed to high and beat for one minute. (I used my electric hand whisk. No need to break out the big gun.)
4. Scrape bowl and beat for a further minute. Add the remaining flour 1cup (120g) and the yogurt.
5. Beat until well combined. Spoon into the prepared bread tin. (It will be quite sticky.)
6. Cover with greased paper or plastic cling film. Set in a warm place to rise until the dough reaches the edge of the pan, about 40 to 50 minutes. (Don't let it get much higher. I sit it into my oven with the light on.)
7. Preheat the oven to 190*C/375*F/ gas mark 5.
8. Bake the bread in the preheated oven for about 45 minutes, until golden brown, well risen and the bread sounds hollow on the underside when thumped. (Inner temperature should be 190°F to 210°F (88°C to 99°C)
9. Remove from the pan and allow to cool on a wire rack. (Store in an airtight container.)

 

🍞HINTS AND TIPS FOR SUCCESS🍞

Use very warm milk to wake up the yeast

The yeast is mixed with very warm milk and honey to get it bubbling and active before mixing the dough . If the milk is too cool, the rise will be slower.

Let the yeast sit long enough to foam

Give the yeast mixture 5–7 minutes to activate before adding the remaining ingredients . This ensures a strong rise and a lighter loaf.

An electric hand mixer works perfectly

No kneading needed — the mixer does all the work. I use my hand mixer not a stand mixer, and it works beautifully.

Beat the dough well for structure

The recipe calls for beating the dough on low to blend, then on high for a full minute, scraping the bowl, and beating again . This replaces kneading and helps develop gluten.

Use the right pan size

An 8" × 4½" loaf tin is ideal for this recipe, helping the dough rise tall and bake evenly.

Let the dough rise just to the edge of the pan

The dough should rise until it reaches the top edge — usually 40–50 minutes in a warm spot . Over‑rising can weaken the structure.

Top with sunflower seeds for texture

Sprinkling sunflower seeds before rising adds a lovely rustic crunch and makes the loaf look bakery‑beautiful.

Check for doneness by thumping the bottom

The loaf is ready when it’s golden brown, well risen, and sounds hollow when tapped underneath .

Cool fully for the best crumb

Let the bread cool on a wire rack so the crumb sets properly and the crust stays soft and tender .

Customize the flour blend if needed

You can use all whole wheat flour instead of the whole wheat/rye mix if that’s what you have on hand — the recipe adapts well.

 

🍞FREQUENTLY ASKED QUESTIONS🍞

DO YOU REALLY NOT HAVE TO KNEAD THIS BREAD?

That’s right — no kneading at all! An electric whisk does all the work for you, blending and developing the dough without any manual effort. 

HOW LONG DOES THIS BREAD TAKE FROM START TO FINISH?

Less than 2 hours — including mixing, rising, and baking. It’s one of the quickest yeast loaves you can make.

WHAT GIVES THIS BREAD IT'S LOVELY FLAVOR?

A combination of honey, whole wheat flour, and dark rye flour creates a rustic, slightly sweet, wholesome flavour profile

CAN I USE WHOLE WHEAT FLOUR INSTEAD OF RYE?

Yes — the recipe notes that you can use all whole wheat flour if you prefer or if rye isn’t available.

WHAT KIND OF MIXER SHOULD I USE?

A simple electric hand mixer works perfectly — no need for a stand mixer

HOW CAN I TELL IF THE BREAD IS FULLY BAKED?

 It should be golden brown, well risen, and sound hollow when you thump the underside. 

WHAT SIZE BREAD PAN SHOULD I USE?

An 8" × 4½" bread tin lined with parchment is ideal for this loaf.

IS THIS A GOOD RECIPE FOR BEGINNING BREAD BAKERS?

Absolutely — it’s quick, easy, and requires no kneading. Even readers who don’t consider themselves bakers have had great success with it.

 

🍞MORE YEAST BREAD RECIPES TO ENJOY🍞

Here are a few more simple yeast bread recipes that you might also enjoy!

MILK BREAD - A beautifully soft, tender white loaf with a tight, even crumb and a rich homemade flavor that makes it perfect for sandwiches and toast. Made in the bread machine, it’s wonderfully reliable — a simple lean dough enriched with whole milk that helps the bread rise higher, stay softer, and develop a delicate, slightly sweet flavor. It bakes up into a golden, fluffy loaf that keeps well for several days and tastes incredible whether enjoyed fresh, lightly toasted, or turned into comforting cheese‑on‑toast.

OATMEAL BATTER BREAD - A wonderfully old‑fashioned, wholesome loaf that’s quick to make and beautifully light in texture. Warm milk, molasses, and yeast create a tender, slightly sweet base, while oats and whole wheat flour add hearty flavor and a rustic charm. Because it’s a batter bread, the mixer does all the kneading, giving you a soft, airy crumb without any fuss . It rises right in the loaf tin and bakes into a golden, comforting bread that’s perfect for toasting, sandwiches, or enjoying warm with butter and jam.

  

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Yield: 16 servings

Author: Marie Rayner

Easy No Knead Light Rye Bread

Prep time: 1 H & 5 MCook time: 45 MinTotal time: 1 H & 50 M

This is simple and easy, just as it says. The fact that it is also delicious makes it a winner/winner!

Ingredients

• 2 1/4 tsp quick rise yeast
• 3/4 cup (175ml) very warm milk (3/4 cup)
• 2 - 3 TBS liquid honey (It all depends on your personal preference of sweetness)
• 2 TBS sunflower oil
• 1 large free range egg
• 1 tsp salt
• 2 cup (240g) strong plain flour (2 cups)
• 1/4 cup (60g) each strong whole wheat and dark rye flours
• 1/2 cup (125g) plain yogurt
• 2 TBS sunflower seeds

Instructions

1. Butter an 8" by 4 1/2" bread tin and line it with baking parchment. Set aside.
2. Measure the yeast, warm milk and honey into a bowl. Let sit for 5 to 7minutes. Add the oil, egg, (120g) 1 cup of the white flour. and (60g) 1/2 cup each of the strong whole wheat and dark rye flours.
3. Beat on low with an electric whisk to blend. Increase speed to high and beat for one minute.
4. Scrape bowl and beat for a further minute. Add the remaining flour 1cup (120g) and the yogurt.
5. Beat until well combined. Spoon into the prepared bread tin.
6. Cover with greased paper or plastic cling film. Set in a warm place to rise until the dough reaches the edge of the pan, about 40 to 50 minutes.
7. Preheat the oven to 190*C/375*F/ gas mark 5.
8. Bake the bread in the preheated oven for about 45 minutes, until golden brown, well risen and the bread sounds hollow on the underside when thumped.
9. Remove from the pan and allow to cool on a wire rack.

Notes

You can use all whole wheat instead of a mix of whole wheat and rye flours.

Did you make this recipe?

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So . . .  what are you waiting for??? Get baking!    (And I thought I was lousy at baking bread.  I'm quite proud of this!)  Happy weekend! 

 

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