No Knead Swedish Rye Loaf


Great flavors in a bread that requires no kneading!





1 loaf

Prep Time

10 minutes

Rise Time

20 to 30 minutes

Bake Time

45 to 55 minutes


  • 3-1/2 to 4 cups all-purpose flour
  • 1-1/2 cups rye flour
  • 1/3 cup brown sugar
  • 2 teaspoons salt
  • 1 teaspoon caraway seed
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
  • 1 cup milk
  • 1 cup water
  • 2 tablespoons butter OR margarine


Combine 1 cup all-purpose flour and rye flour in a large bowl.  Add brown sugar, salt, caraway seed and undissolved yeast.

Heat milk, water and butter until liquids are very warm (120° to 130°F).  Butter does not need to melt.  Add to dry ingredients and beat 2 minutes at medium speed of electric mixer; scraping bowl occasionally. 

Stir in enough additional all-purpose flour to make a stiff dough.  Beat an additional 2 to 3 minutes.

Turn into well greased 1-1/2 quart round casserole dish.  Cover; let rise in a warm, draft free place until doubled in bulk, about 20 to 30 minutes.

Bake at 350°F for 45 to 55 minutes, or until done.  Cool 10 minutes in dish, then remove bread from dish and cool on wire rack.