Rugbrød (Rye Loaf)

Ingredients

• 1.5 cups rye flour
• ½ cup all-purpose flour
• 1.25 cups water, warm (110°F)
• ¼ cup whole wheat flour
• 1 tbsp caraway seeds
• ½ tsp instant yeast
• 1 tbsp molasses or honey

Instructions

1. 1

   Mix rye flour, all-purpose flour, whole wheat flour, caraway seeds, salt, and yeast in a bowl.

2. 2

   Add warm water and molasses, stirring with a wooden spoon until shaggy dough forms, ~90 seconds.

3. 3

   Oil a 10-inch cast iron skillet, press dough into it, smooth the top, and cover loosely with a towel.

4. 4

   Let rise at room temperature for 10 minutes while oven preheats to 450°F.

5. 5

   Slash the top with a sharp knife, mist with water, and bake for 18–20 minutes until dark golden brown.

6. 6

   Turn loaf onto a cooling rack and let rest 5 minutes, then slice and serve warm.

Tools you’ll need

• mixing bowl
• wooden spoon
• 10-inch cast iron skillet
• kitchen towel
• sharp bread knife
• water spray bottle
• cooling rack

More recipes like this

• 

  25-Min Dark Rye Soda Bread

  25 min

• 

  20-Min Seeded Rye Bread (Rugbrød)

  25 min

• 

  20-Minute Dark Rye Bread

  18 min

• 

  35-Min Danish Rye Bread

  35 min