Rye Kornling

100 % rye bread without yeast

Today I have brought you a wonderfully hearty and very tasty crate bread recipe, my rye cornling. A pure rye bread with whole grains, whole meal and sunflower seeds. The preparation couldn't be easier. This loaf of bread is very juicy, has a great aroma and is particularly fresh ... ♥

Roggen Kornling | 100 % Roggenbrot, ohne Hefe als Kastenbrot

Rye Kornling

Three types of rye flour, a good portion of grist and additionally roasted sunflower seeds make this bread not only very tasty, but also a real powerhouse and filler! I freshly ground my forest rye myself for this. Personally, that's what I like best. The bread tastes strong, aromatic, slightly nutty and delicious all round! When it's cold and uncomfortable outside, we often have strong and hearty bread on the table. In addition, the last two bread recipes here on the blog were a bit lighter in terms of flour. (The Apple nut crust and the Fondue bread) So it's time for some contrasting program. So today it's strong and rustic.

Delicious is that easy

The recipe for Rye Kornling closes a gap in my range of simple breads that cook overnight. Because a pure rye bread was definitely missing in this collection so far. I baked it for the first time last summer, originally for an external project. However, since it fits so well into the easypeasy overnight box bread collection, I do not want to withhold the recipe from you. The actual working time is very short with this bread, as with the other recipes based on this method.

Roggen Kornling | 100 % Roggenbrot, ohne Hefe als Kastenbrot

Simple loaf of bread with overnight cooking

As already mentioned, here on the blog you will find a whole range of very simple bread crates with overnight cooking. Super easy and practical when there is little time or leisure to bake. Maybe you would like to try one or the other recipe:

My conclusion

I just love this type of box bread! The ingredients are mixed in no time and the long maturing time with very little sourdough (or, depending on the recipe, yeast) gives the bread really great flavors. This rye kernel is not only very juicy, but also has a very good freshness. What more could a simple bread ask for ?! So be sure to try it out. Have fun baking ... ♥

For the love of bread


Rye Kornling

  • Prep Time:
    10 mins
  • Cook Time:
    11 hours 50 minutes
  • Total Time:
    12 hours
  • Yield:
    1 loaf from 1 kg bread mold
  • Category:
    Dinner, bread, breakfast
  • Cuisine:
    German - German



  • 250 g Rye flour type 1370 / Alpine rye (or rye 1150 + Wholemeal rye flour mixed in half)
  • 150 g Rye flour type 1150 / champagne rye type 1000
  • 150 g Whole grain rye flour / z. B. Forest rye ()
  • 50 g Rye meal, fine to medium (or hearty flakes of your choice)
  • 525 g Water (40 ° C)
  • 150 g Buttermilk (room temperature)
  • 30 g Anstellgut vom sour dough (ASG) (very fit! Otherwise 20 g refreshed sourdough)
  • 15 g Beet syrup
  • 10 g alternatively inactive baking malt / rye malt
  • 5 g ground psyllium husks / aquaposa
  • 14 g salt
  • 75 g Sunflower seeds, roasted


  • Rye flour (I: forest rye wholemeal flour) (for sprinkling)



  1. Food processor:
    Dissolve the items to be set in the water.
    Add all the other ingredients for the dough, except for the sunflower seeds and salt.
    Mix for 4 minutes at slow speed in the food processor, if possible with the flat beater or flexible stirring element (with rubber lip).
    Add sunflower seeds and salt and continue mixing for 1 minute on slow speed.
  2. Thermomix:
    Put the ingredients and water in the mixing bowl, mix for 30 seconds / speed 3.
    Add all other ingredients for the dough except for the sunflower seeds and salt, 2 minutes | Dough kneading stage.
    Add sunflower seeds and salt, 1 minute / dough setting.


  1. Grease the loaf pan and sprinkle generously with rye flour or with a suitable permanent baking foil interpret.
  2. Then distribute the dough in the baking pan.
  3. Smooth out with a dampened spatula and sprinkle with plenty of rye flour.
    (The loaf pan is half full.)
  4. Cover and cook for 9-12 hours at 22-24 ° C. (Me: about 9.5 h)
    At the end of the rising time, the dough should reach about 1 cm below the edge of the 1 kg bread pan.
    (The ripening time depends very much on the topping, so it can be shorter or longer. Experience has shown that the fermentation takes less with refreshed sourdough or extremely fit topping.)

to bake

  1. Preheat the oven in good time to 230 ° C top / bottom heat (210 ° C hot air / circulating air).
  2. Place in the preheated oven and bake for about 60-70 minutes.
  3. After 10 minutes, lower the heat to 190 ° C (170 ° C hot air / circulating air).
    After another 40 minutes, remove from the loaf pan and finish baking without the pan.
  4. Let cool down completely after baking.
    If you want, you can spray the bread with a little water immediately after baking.
    (Gladly cut in on the next day.)



Size of the bread pan:

1 kg bread pan = approx. 23.0 x 11.0 x 9.5 cm

Keywords: Alpine rye, Anstellgut, high fiber, champagne rye, simple, oat flakes, yeast-free, autumn, loaf of bread, grains, Mazi, without yeast, rye, rye bread, rye flour, wholemeal rye flour, sourdough, sourdough bread, fast, sunflower seeds, Thermomix5, Tm31, , Ancient grain, ancient grain, whole grain, whole grain flour, forest perennial rye


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39 thoughts on “Roggen-Kornling”

  1. Katharina Schumacher

    Dear Sonja,
    I found your blog from the Facebook group “Baking and Cooking with Kenwood” and I am totally enthusiastic about your bread recipes with Overnight Cooking.
    Baking bread has become so much easier and less time consuming. I have an extended family and we bake our bread exclusively ourselves. I no longer have to prepare the sourdough a day in advance, but can spontaneously "cook" bread overnight in the evening with my items that are stored in the refrigerator and are always at hand. and bake in the morning. All of your bread recipes were a complete success and were very well received by my loved ones. The quantities given also fit perfectly 🙂
    Thank you very much for that ... greetings from the beautiful Ahr valley, Kathi

    1. Hi there,
      I'm really happy about that, thank you very much for your feedback!
      Have fun baking and stay healthy with your family!


  2. Hi there,
    I really like this recipe !!!
    I only have a short question ... I know that grains and meal are added as a swelling piece so as not to remove the moisture from the dough.
    Has this been taken into account in the amount of water?

  3. First of all, thank you for the great recipe ❤👍😋 I only have one little question, dear Sonja, is the rye malt active or inactive ... thank you very much and greetings, Christine

  4. Hello Sonja, it looks good, and I have the flours ready. I have already baked quite a few loaves of bread and I wanted to bake bread in jars to have some stock, would this recipe be suitable (the bread in the jar should taste fresh and juicy), or which one could you recommend? How about a recipe with carrots?
    Thanks for the info and stay healthy!

    1. Yes it is definitely possible! Or you can make my muscle man bread, which I also baked in the bollard shape. So also works great in the glass.

      Best regards,

  5. Dear Sonja
    I have only now read the recipe correctly because I want to bake it on the weekend.
    I noticed the following.
    You write that after 40 minutes you should continue to bake the bread without a loaf pan.
    Then follows the sentence after it has cooled down from the mold.
    I think the sentence slipped in between.
    Warm greetings
    Angelika Sp.


    1. Dear Angelika,

      Thank you that was of course a mistake. Has already been eliminated. :)

      Many greetings,

  6. I would like to bake your bread. However, I have 2 questions about it. 1. My sourdough is freshly made, removed from it once and now in the refrigerator. Can I take it out of the refrigerator and just add it or do I have to activate it first? For my second question, I absolutely need Aquaposa or psyllium husks.

    By the way, your recipes all look delicious 🙂 The bread would be my first recipe that I would try from you. 🙂

    1. Hi there,

      your sourdough is freshly made - does that mean newly grown or just freshened up?

      Ground psyllium husks would be fine, otherwise you would have to reduce the water. They bind a lot of water, keep them fresh and improve the structure of the dough.

      Many greetings,

      1. Then I would actually freshen up the sourdough again, possibly adding 0.5 g of fresh yeast as a support. It depends on how much driving force he already has.

    2. Many thanks for your response. I think I'll tackle that at the weekend. One more thing occurred to me, I only have whole grains of rye. I think I can make grist out of it in the Thermomix!?!?

  7. I baked the bread last night with ASG from the fridge. Unfortunately, even after 10 hours it had hardly risen. I left it in the oven for a good 15 minutes longer because it felt quite soft, but unfortunately the crooked one is still like putty and comes off the crust. What I have done wrong?

  8. Dear Sonja!
    Today I have prepared 2 of these hopefully delicious breads and I hope that everything goes well - apart from that - THANK YOU for this great work and effort!

  9. Dear Sonja!
    Both breads looked pretty fantastic thanks to your hints of the maturity detection - on the next day when cutting then the small disappointment - under the crust a cavity from front to back - with one a little less pronounced….
    it tastes fantastic!
    I've already read that this could be due to high-enzyme flour ...
    What do you think?
    By the way, I had Bongu Aquaposa and Rye Flavor Pieces (both of which have expired a few months ...

    1. Hi there,

      the expired products do nothing. Yes, either the flour was very strong in enzymes or was the baking temperature too hot? Every stove is different ...

      Many greetings,

  10. Thanks for the detailed answer
    It may actually be that the baking temperature was too hot ... I was polarized to 250 degrees ...
    Very recently that you stated 230 degrees - do 20 degrees too hot make these holes?
    I will bake it again - because it is delicious!

    1. This can create a hole under the crust, yes.
      I keep my fingers crossed for next time!

      Many greetings,

  11. Hello dear Sonja
    the recipe is great. Bread delicious.
    Mine has a little flaw, something occurred in the middle.
    I'm so sure that I did everything right.
    I held on to everything. Any idea how that happens?

    1. Dear Anette,

      then it was already too far in the gare. Bake a little earlier. 🙂

      Best regards,

  12. Dear Sonja

    thanks for your quick answer, ok then i will test it again next time

    Happy Easter and thank you for your great site.

    Tomorrow I will try my hand at curd mares.

    Kind regards Annette

  13. Thanks For sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

  14. Dear Sonja!
    Once again the bread baked - actually everything is good - except for a slight clumpiness - maybe over-baked?

    1. cookieundco

      Your rye flour may have been quite enzyme-rich. Was some of it freshly ground? Was the bread properly baked?

  15. Dear Sonja,
    No, not freshly ground flour, but my forest rye flour is already past its best before date - I had baked it a lot longer because the knock test showed that it was not done after the time you specified ... it is only light on the end pieces "soggy"
    LG and thanks for your answer!

    1. cookieundco

      Dear Heike,
      with bread like this, I would rather measure the core temperature instead of the knock test. 98 ° would be important here.

      LG Sonja

  16. Olesja Yalcin

    Dear Sonja, I've almost baked bread in the original several times!, But now I want to make it completely from whole rye, do you think it would work? Do I have to pay attention to anything? Besides more water in the dough?
    LG olesja

    1. Dear Olesja,

      yes that should go well. The flour should definitely not be freshly ground and seasoned because of the enzyme activity.
      Otherwise it should actually work without any problems.

      Many greetings,

  17. Hello Sonja,
    Somehow I'm on the line now. ASG is my ST that is in the fridge. Now I don't have the amount of 100g or more, that means I take the ASG out of the fridge, feed it 100g and then immediately take it to bake. Is that meant ???
    I only bake with VK flours (self-ground) can I bake the rye bread only with forest rye VK ??
    Thank you for answering - Angelika

    1. Dear Angelika,

      30 g of sourdough from the refrigerator (but very fit) or 20 g of previously refreshed sourdough are added to the dough. No sourdough is used in this bread.
      Everything is mixed, put in the loaf pan and then the dough matures for many hours.

      The bread is also only possible with perennial rye, you will probably need a little more liquid. I would let self-ground rye flour sit for a few days beforehand because of the enzyme activity, not that the crumb becomes soggy.

      Many greetings,

      1. Hello Sonja,
        Thank you very much for the info, but this comment should be at “Jule 2.0”, only then I can't find a comment function.
        I need 150g ASG and if I don't have that, I make the amount of ST and then take less. Just how much less ???
        Is there a stipulation as to what amount is then taken. I never have that much ASG in the fridge.
        Thank you for answering - Angelika

        1. Hi there,

          the comment function is normally available in Jule 2.0 and is also used diligently.

          You can just use refreshed sourdough, I wouldn't reduce the amount; because then the dough ratio is no longer right.
          I would rather reduce the yeast or leave it out if your sourdough has a good driving force.

          Many greetings,

          1. Dear Sonja
            Thank you for the info and if you can read it correctly you will also find the comment function :-))))
            Kind regards - Angelika

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