Hi Jillian, I haven't tried making this recipe without yeast, but I think it would work. Try allowing the loaf to rise for 1 hour for the first rise and 75-90 minutes for the second rise. If the loaf looks ready to bake before then, by all means go ahead and bake it. Because rye flour ferments more quickly than white flour, it can be tricky to extend the rise time too long, but you want to give it enough time to show some rising in the shaped form. Try to keep the dough temperature around 80°F after mixing and while rising. Let me know how it turns out! Barb

• Reply