25-Min Rugbrød (Scandinavian Rye Bread)
No-knead dark rye loaf with caraway, molasses, and whole grains — crusty outside, dense inside, ready in 20 minutes using quick-rise yeast. Slice warm, serve with butter and cheese.
- Total time
- 25 min
- Servings
- 2
- Calories
- 280
- Protein
- 8g
Ingredients
- 1.5 cups rye flour
- ¾ cup all-purpose flour
- ½ cup whole wheat flour
- 2 tbsp molasses
- 1.5 tsp caraway seeds
- 1 tsp instant yeast
Instructions
- 1
Mix rye flour, all-purpose flour, whole wheat flour, molasses, caraway seeds, salt, and instant yeast in a bowl.
- 2
Add 1.25 cups warm water and stir until a shaggy, wet dough forms — don't overmix.
- 3
Cover the bowl and let rest 10 minutes until the dough rises slightly and becomes less sticky.
- 4
Turn dough onto a flour-dusted surface, shape into a round loaf, and transfer to a parchment-lined sheet pan.
- 5
Bake at 450°F for 12–14 minutes until the crust is deep brown and sounds hollow when tapped on bottom.
- 6
Cool for 2 minutes, slice thick, and serve warm with butter or alongside soup.
Tools you’ll need
- large mixing bowl
- whisk or wooden spoon
- sheet pan
- parchment paper
- oven
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