20-Min Dark Rye Skillet Bread

Ingredients

• 1.5 cups whole-grain rye flour
• ½ cup all-purpose flour
• 1 tbsp unsweetened cocoa powder
• 2 tbsp molasses (unsulfured preferred)
• ½ tsp caraway seeds (optional)
• 1 cup warm water

Instructions

1. 1

   Mix rye flour, all-purpose flour, cocoa, molasses, caraway seeds (if using), and 1 tsp salt in a bowl.

2. 2

   Pour warm water into the mixture and stir until a shaggy, sticky dough forms. Do not overmix.

3. 3

   Heat a 10-inch cast iron skillet over medium-low heat. Coat lightly with neutral oil.

4. 4

   Transfer dough to the hot skillet. Cover with foil and cook for 10 minutes without disturbing.

5. 5

   Remove foil. Flip the bread carefully using a wide spatula. Cook uncovered 5–7 minutes until the crust is dark brown and sounds hollow when tapped.

6. 6

   Slide onto a cutting board. Cool 2 minutes, then slice and serve warm or at room temperature.

Tools you’ll need

• 10-inch cast iron skillet
• mixing bowl
• wooden spoon
• wide spatula
• aluminum foil
• cutting board

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