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
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Heat a 10-inch cast iron skillet over medium-high for 2 minutes until it's hot.
Step 2
Mix rye flour, whole wheat flour, water, caraway seeds, and molasses in a bowl until shaggy.
Step 3
Add 2 tbsp olive oil to the hot skillet, then scrape dough in and press flat with a wet spatula.
Step 4
Scatter sunflower and flax seeds over the top, pressing gently so they stick.
Step 5
Bake at 425°F (or cover skillet and reduce heat to medium) for 12–14 minutes until top is golden.
Step 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)
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
