35-Min Danish Rye Bread
A quick, no-knead Scandinavian-style dark rye loaf with molasses and caraway, baked until crusty. Slice warm and serve with butter, cheese, or cured fish.
- Total time
- 35 min
- Servings
- 8
- Calories
- 185
- Protein
- 5g
Ingredients
- 1.5 cups rye flour
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 2 tbsp molasses (dark, unsulfured)
- 1 tsp caraway seeds
- ½ tsp instant yeast
Instructions
- 1
Mix rye, all-purpose, and whole wheat flours with caraway seeds in a bowl.
- 2
Stir in molasses, yeast, salt, and 1 cup warm water until a shaggy dough forms.
- 3
Cover the bowl with a damp towel and let sit at room temperature for 15 minutes.
- 4
Shape the dough into a round loaf on a floured surface. Dust the top with rye flour.
- 5
Place on a parchment-lined baking sheet. Bake at 450°F for 25 minutes until golden and hollow-sounding when tapped.
- 6
Cool on a wire rack for 5 minutes. Slice and serve warm with butter or as a side.
Tools you’ll need
- large mixing bowl
- wooden spoon
- parchment paper
- baking sheet
- oven
- wire rack
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