Easy Overnight Dark Rye Bread

12 hrs 45 min1 loaf

A dense, chewy overnight rye bread made with spelt, rye flour, oats and cocoa; mixed once and left to ferment 12–15 hours before baking.

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prepGrease a bread pan or line with paper
500 ml room temperature water	Whisk water & maple syrup	Add flours, oats, cocoa, salt & yeast; mix until no streaks	Cover, ferment 12–15 hrs at room temperature	Scrape into greased pan, press down evenly	Cover, rest 1–2 hrs at room temperature	Bake 200°C / 400°F, 40–45 min until hollow	Cool in pan 20–30 min, then turn out to cool completely
1 teaspoon maple syrup or honey
450 g / ~3 cups whole spelt flour
150 g / ~1 cup rye flour
60 g rolled oats
25 g cocoa powder
1 ½ teaspoons sea salt
¼ teaspoon dry yeast (or 100 g active starter)

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