20-Min Dark Rye Skillet Bread
A stovetop-baked Finnish-style dark rye loaf with nutty molasses depth, crispy crust, and a tender crumb. Ready in under 20 minutes—no mixer, no oven required.
- Total time
- 18 min
- Servings
- 2
- Calories
- 245
- Protein
- 6g
Ingredients
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Open the appInstructions
Step 1
Mix rye flour, all-purpose flour, cocoa, molasses, caraway seeds (if using), and 1 tsp salt in a bowl.
Step 2
Pour warm water into the mixture and stir until a shaggy, sticky dough forms. Do not overmix.
Step 3
Heat a 10-inch cast iron skillet over medium-low heat. Coat lightly with neutral oil.
Step 4
Transfer dough to the hot skillet. Cover with foil and cook for 10 minutes without disturbing.
Step 5
Remove foil. Flip the bread carefully using a wide spatula. Cook uncovered 5–7 minutes until the crust is dark brown and sounds hollow when tapped.
Step 6
Slide onto a cutting board. Cool 2 minutes, then slice and serve warm or at room temperature.
Tools you’ll need
- 10-inch cast iron skillet
- mixing bowl
- wooden spoon
- wide spatula
- aluminum foil
- cutting board
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