30-Minute Danish Dark Rye Bread
A quick no-knead Scandinavian rye loaf with molasses, caraway, and whole grains. Baked in 25 minutes for crusty edges and a tender, earthy crumb perfect for open-faced sandwiches.
- Total time
- 30 min
- Servings
- 6
- Calories
- 185
- Protein
- 5g
Ingredients
- 1.5 cups all-purpose flour
- 1 cup rye flour
- ½ cup whole wheat flour
- 2 tbsp molasses
- 1 tsp caraway seeds
- ½ tsp instant yeast
Instructions
- 1
Mix all-purpose, rye, and whole wheat flours with caraway seeds, molasses, and yeast in a bowl.
- 2
Add 1.25 cups warm water and salt, stirring until a shaggy dough forms. Rest uncovered 5 minutes.
- 3
Turn dough onto a floured surface and shape into a round loaf. Place on a parchment-lined baking sheet.
- 4
Score the top with a sharp knife in a crosshatch or X pattern. Let rest 8–10 minutes while oven preheats.
- 5
Bake at 450°F for 25 minutes until the crust is deep brown and the loaf sounds hollow when tapped.
- 6
Cool on a wire rack for 5 minutes, then slice and serve warm or at room temperature.
Tools you’ll need
- medium mixing bowl
- wooden spoon
- baker's peel or large flat spatula
- parchment paper
- baking sheet
- sharp knife
- wire cooling rack
- oven
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