20-Min Seeded Rye Bread (Rugbrød)
A Nordic whole-grain loaf that's crusty outside, dense and nutty inside, studded with caraway and sunflower seeds. Bake it fresh in under 25 minutes—no yeast rise, no kneading.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 9g
Ingredients
- 1.5 cups whole rye flour
- ¾ cup whole wheat flour
- 1.5 tbsp caraway seeds
- ½ cup sunflower seeds (or pumpkin seeds)
- 1.25 cup water
- ¾ tsp salt
Instructions
- 1
Heat oven to 425°F. Mix rye flour, wheat flour, caraway seeds, half the sunflower seeds, and salt in a bowl.
- 2
Pour water into the bowl and stir until a thick, sticky batter forms (no kneading needed).
- 3
Scrape batter onto a parchment-lined baking sheet, shape into a rough 8-inch round with wet hands.
- 4
Sprinkle remaining sunflower seeds over the top, pressing gently so they stick.
- 5
Bake 20–22 minutes until the crust is dark brown and a skewer inserted in the center comes out clean.
- 6
Cool on a wire rack 5 minutes, then slice and serve warm or at room temperature.
Tools you’ll need
- mixing bowl
- baking sheet
- parchment paper
- wooden spoon
- oven
- wire rack
- skewer or toothpick
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
