Rugbrød (Rye Loaf)
A no-knead, rustic Scandinavian rye bread baked in a skillet. Dense, nutty, and ready in 30 minutes with simple pantry staples.
- Total time
- 30 min
- Servings
- 4
- Calories
- 210
- Protein
- 6g
Ingredients
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Open the appInstructions
Step 1
Mix rye flour, all-purpose flour, whole wheat flour, caraway seeds, salt, and yeast in a bowl.
Step 2
Add warm water and molasses, stirring with a wooden spoon until shaggy dough forms, ~90 seconds.
Step 3
Oil a 10-inch cast iron skillet, press dough into it, smooth the top, and cover loosely with a towel.
Step 4
Let rise at room temperature for 10 minutes while oven preheats to 450°F.
Step 5
Slash the top with a sharp knife, mist with water, and bake for 18–20 minutes until dark golden brown.
Step 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
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