No-Knead Rye and Whole Wheat Sourdough Bread — Easy Tin Loaf Recipe

This is a hearty, honest loaf that doesn't ask much of you. No banneton, no Dutch oven, no complicated shaping — just mix everything together, transfer to tins, let it ferment, and bake. The combination of rye and whole wheat gives it a dense, moist crumb and a nutty flavour that improves a day or two after baking. The roasted seed soaker adds texture and extra complexity.

It's a great recipe if you want real bread without the full sourdough process, or if you're building confidence before moving to the classic sourdough recipe. Works with either a wheat or rye starter.

Ingredients (makes 2 loaves)

• 500g rye flour (50%)
• 500g whole wheat flour (50%)
• 850g water (85%)
• 200g ripe starter (20%)
• 50g extra virgin olive oil (5%)
• 25g salt (2.5%)
• Seed soaker: 50g sunflower seeds + 50g pumpkin kernels + 50g flax seeds + 50g water

Total dough weight: approximately 2,550g. To bake one loaf instead of two, halve all amounts.

Step 1 — Make the seed soaker

Toast the seeds in a dry skillet over medium heat, stirring frequently, until they start to pop. Don't let them burn — burnt seeds taste bitter and won't recover in the final loaf. Pour water directly over the toasted seeds in the pan to stop the cooking, then transfer to a bowl to cool. The seeds will absorb the water as they sit.

Step 2 — Mix the dough

Combine the flours, water, starter, salt, and olive oil in a large bowl. Use a Danish dough whisk or kitchen mixer to bring everything together until no dry lumps remain. Add the cooled seed soaker last and fold it in.

This is a high-hydration dough at 85%, which means it will be very sticky. Wet hands are your best tool here. The dough doesn't need to be kneaded — just mixed until homogenous.

Step 3 — Proof in tins (6–8 hours)

Divide the dough in half and transfer each portion to a baking tin — ours are 24cm × 14cm × 7cm, lined with non-stick paper or lightly greased. A silicone spatula or bowl scraper is the easiest way to scoop the sticky dough out without losing too much to the sides of the bowl.

Leave the tins uncovered (or loosely covered) at room temperature for 6–8 hours. The dough is ready when it has doubled in size and looks airy. You can also proof overnight in the fridge for a more sour, complex flavour — it will take longer to rise but will develop well in the cold.

Step 4 — Score and bake (45 minutes)

Preheat the oven to 230°C. Just before baking, slash the surface of each loaf with a bread lame or magnetic lame — one clean cut along the centre is enough. This helps the loaf expand without tearing.

Place the tins in the oven and bake for 45–50 minutes. At this hydration level you don't need to add steam — the moisture in the dough takes care of it. Rotate the tins halfway through for even colour.

Remove from tins and cool on a wire rack for at least 2 hours before slicing. This bread is noticeably better on day two — the crumb firms up and the flavours develop further.

Serving suggestions

We like it with butter and smoked salmon, pickled onion, capers, and dill. Also excellent with fresh cucumber and radish, or simply with good quality salted butter. It holds up well as a sandwich bread and freezes perfectly in slices.

What you need

• Danish dough whisk — for mixing the high-hydration dough
• Silicone bowl scraper — for transferring sticky dough to the tins
• Bread lame — for scoring before baking
• Rye sourdough starter — our first choice for this loaf, though wheat works too

Related reading

• Understanding Sourdough Flours — why rye and whole wheat behave differently in the dough
• Classic Sourdough Bread — once you're ready for a more structured bake
• Starter Maintenance — keeping your starter active between bakes

rye sourdough bread recipe australia, no knead sourdough bread, whole wheat rye sourdough, easy sourdough bread recipe australia, rye bread sourdough starter, sourdough tin loaf australia