Speedy Rugbrød – Dark Rye Bread
Dense, earthy Danish rye bread baked in under 30 minutes using a no-knead shortcut. Slice warm, butter generously, and pair with smoked fish, cheese, or pickled herring for an instant Scandinavian feast.
- Total time
- 25 min
- Servings
- 2
- Calories
- 240
- Protein
- 7g
Ingredients
- 1.5 cups rye flour
- ½ cup all-purpose flour
- 1 tbsp caraway seeds
- ½ tsp instant yeast
- 1 tsp salt
- 1.25 cups warm water
Instructions
- 1
Mix rye flour, all-purpose flour, caraway seeds, yeast, and salt in a bowl.
- 2
Pour warm water into the dry mix and stir until shaggy, wet dough forms; don't knead.
- 3
Press dough into a parchment-lined 8-inch round cake pan, smoothing the top.
- 4
Cover with a damp towel and let rise 10 minutes until slightly puffed.
- 5
Bake at 425°F for 12–15 minutes until the top is dark brown and sounds hollow when tapped.
- 6
Cool in the pan for 5 minutes, then turn out onto a wire rack. Slice warm.
Tools you’ll need
- mixing bowl
- 8-inch round cake pan
- parchment paper
- damp kitchen towel
- oven
- wire rack
- serrated bread knife
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