Go Back

Easy recipe for 100% rye bread

Rye is delicious, it's nutritious, it's terrific if you are on a diet or need to be on a low GI diet because it's a very slow release carb. Rye does not have to resemble the black squares of pumpernickel that comes in shrink - wrapped blocks on supermarket shelves.
Go on, give this a try. It's fun to make and trust me, it's delicious!
Cook Time45 mins
Course: Breakfast, Salad
Cuisine: Nordic
Keyword: Rye bread
Servings: 12 slices


  • scale, bowl, spoon, baking tin


  • 300 grams dark or light rye flour or a mixture
  • 250 grams water from the tap
  • 6 grams salt
  • 1.5 grams instant yeast or 3 grams dry yeast or 6 g fresh yeast
  • 1 tsp ground coriander Optional
  • 1/2 tsp ground cumin Optional
  • 2 handfuls sunflower or pumpkin or flax seeds (or a mixture) soaked overnight in water Optional
  • 2-3 tbs honey or molasses or malt syrup Optional


  • Measure the water into a big bowl and add the yeast. Let it sit for 10 minutes to dissolve.
  • Add the flour and the salt and any of the other ingredients you are using.
  • Stir together until it is well mixed.
  • Grease a bread tin with a hard fat (butter or lard work best).
  • Wet your hand thoroughly and pick up the dough. Shape it into a sausage shape the size of the tin. Pick up the tin and place the sausage in the tin gently. Don't push down! Just place it in and leave it. The dough will fill the tin itself and does not need to be squashed into the corners. See below for a video on how to do that.
  • You can sprinkle some rye flour on the surface of the dough if you like. Cover the tin with a shower hat - raise the surface of the hat above the dough so that when the dough rises, it does not stick to the hat. Leave it for 2-5 hours - it depends on the heat in the kitchen. Don't try to speed it up by placing it in an overly warm place as rye does not like to be too warm. Check it every once in a while. Rye is ready for the oven when there are little holes all over the surface. Keep your nerve and wait for that point.
  • Heat the oven to 200 degrees C. You can decorate the top of the loaf with seeds or a sprinkle of flour. Pop it in and bake for 45 minutes. Remove from oven and remove from tin. Let cool completely on a wire rack.
  • Rye is best eaten the next day and will certainly last for 3-4 days.
  • Eat. Yum.