20-Min Rye Bread with Crispy Seed Crust
A quick no-knead Scandinavian-style rye loaf with a shatteringly crisp seed-and-molasses crust, baked in a cast iron skillet. Warm, nutty, and ready in under 20 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 8g
Ingredients
- 1.5 cups rye flour
- ½ cup whole wheat flour
- 1 cup warm water
- 1 tbsp caraway seeds
- 2 tbsp molasses
- 3 tbsp sunflower seeds (or pumpkin seeds)
- 2 tbsp flax seeds
Instructions
- 1
Heat a 10-inch cast iron skillet over medium-high for 2 minutes until it's hot.
- 2
Mix rye flour, whole wheat flour, water, caraway seeds, and molasses in a bowl until shaggy.
- 3
Add 2 tbsp olive oil to the hot skillet, then scrape dough in and press flat with a wet spatula.
- 4
Scatter sunflower and flax seeds over the top, pressing gently so they stick.
- 5
Bake at 425°F (or cover skillet and reduce heat to medium) for 12–14 minutes until top is golden.
- 6
Cool 3 minutes in the skillet, then turn out onto a board and slice into wedges.
Tools you’ll need
- 10-inch cast iron skillet
- mixing bowl
- rubber spatula
- oven (or covered skillet on stovetop)
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