25-Min Dark Rye Soda Bread
Quick Finnish-style dark rye bread using baking soda instead of yeast — no rise time needed. Dense, earthy, and ready in under 30 minutes with a crusty exterior and tender crumb.
- Total time
- 25 min
- Servings
- 4
- Calories
- 215
- Protein
- 6g
Ingredients
- 2 cups rye flour
- ½ cup all-purpose flour
- 1 tsp baking soda
- 1 tbsp caraway seeds (optional)
- ½ cup whole wheat flour
- 1.25 cup water
Instructions
- 1
Heat oven to 450°F. Mix rye flour, all-purpose flour, whole wheat flour, baking soda, caraway seeds, and salt in a bowl.
- 2
Pour water into the dry mix and stir until a shaggy dough forms — it should be sticky and rough, not smooth.
- 3
Turn dough onto a floured surface and shape into a round loaf. Place on a sheet pan lined with parchment paper.
- 4
Score an X across the top with a knife. Bake for 25–28 minutes until a toothpick inserted in the center comes out clean.
- 5
Cool on a wire rack for 5 minutes before slicing. The crust should be dark and slightly crackling.
Tools you’ll need
- mixing bowl
- sheet pan
- parchment paper
- knife
- wire rack
- oven
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