No-Knead Rugbrød — Scandinavian Dark Rye
Dense, earthy Danish rye bread made overnight with minimal hands-on time. Slice thick and serve warm with butter, cheese, or smoked fish for an authentic Nordic spread.
- Total time
- 25 min
- Servings
- 1
- Calories
- 280
- Protein
- 8g
Ingredients
- 1.5 cups rye flour
- ½ cup all-purpose flour
- 1.25 cups warm water
- ¼ tsp instant yeast
- 1 tsp salt
- 1 tbsp caraway seeds (optional)
Instructions
- 1
Mix rye flour, all-purpose flour, warm water, yeast, salt, and caraway seeds in a bowl until shaggy and wet.
- 2
Cover the bowl and let it rise at room temperature overnight or 12–18 hours until puffy and risen.
- 3
Preheat oven to 450°F. Dust a Dutch oven or loaf pan with flour and scrape dough into it.
- 4
Cover with a lid (Dutch oven) or foil and bake 30 minutes covered, then 15 minutes uncovered until dark brown.
- 5
Cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely before slicing.
Tools you’ll need
- large mixing bowl
- whisk or spoon
- Dutch oven or loaf pan with lid
- wire rack
- serrated bread knife
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