📝 About This Recipe
This deeply aromatic loaf captures the soul of Northern European baking, blending the earthy, malty depth of dark rye with the nutty crunch of toasted flaxseeds. Fermented slowly to develop a complex tang, the bread features a dense, moist crumb and a thick, caramelized crust that crackles under the knife. It is a nutritional powerhouse that celebrates the resilient character of Secale cereale, making it the perfect foundation for open-faced sandwiches or a simple swipe of cultured butter.
🥗 Ingredients
The Flour Base
- 2 cups Dark Rye Flour (stone-ground preferred for texture)
- 2 cups Strong Bread Flour (high protein content to support the heavy rye)
- 1/2 cup Whole Wheat Flour (adds additional fiber and nutty notes)
The Seeds and Aromatics
- 1/2 cup Whole Flaxseeds (also known as linseeds)
- 1 tablespoon Caraway Seeds (optional, for traditional Nordic flavor)
- 2 teaspoons Fine Sea Salt
Liquid and Leavening
- 1 3/4 cups Warm Water (aim for 105°F to 110°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 2 tablespoons Dark Molasses (provides color and feeds the yeast)
- 2 tablespoons Unsalted Butter (melted and slightly cooled)
- 1 teaspoon Apple Cider Vinegar (helps strengthen the gluten and adds a subtle tang)
👨🍳 Instructions
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1
In a small bowl, combine 1/2 cup of the warm water with the molasses and active dry yeast. Stir gently and let it sit for 5-10 minutes until a foamy 'head' develops on top, indicating the yeast is active.
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2
While the yeast blooms, place the flaxseeds in a small ramekin and cover them with 1/4 cup of boiling water. Let them soak for 15 minutes; this softens the outer hull and creates a mucilaginous texture that keeps the bread moist.
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3
In a large mixing bowl or the bowl of a stand mixer, whisk together the dark rye flour, bread flour, whole wheat flour, sea salt, and caraway seeds.
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4
Make a well in the center of the dry ingredients. Pour in the yeast mixture, the remaining warm water, the melted butter, the apple cider vinegar, and the soaked flaxseeds (including any remaining liquid).
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5
Using a sturdy wooden spoon or the dough hook attachment, mix until a shaggy, sticky dough forms. Rye dough is naturally much stickier than wheat dough; resist the urge to add too much extra flour.
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6
Turn the dough onto a lightly floured surface. Knead for about 8-10 minutes by hand (or 6 minutes on medium-low speed in a mixer). The dough should become smooth and elastic, though it will remain slightly tacky to the touch.
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7
Lightly grease a large bowl with oil. Place the dough inside, turning it once to coat. Cover with a damp cloth and let rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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8
Gently punch down the dough to release the air. Turn it out onto a work surface and shape it into a tight oval loaf (batard) or a round boule.
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9
Place the shaped loaf onto a baking sheet lined with parchment paper or into a well-floured proofing basket. Cover loosely and let rise for a second time, about 45-60 minutes.
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10
Preheat your oven to 400°F (200°C). If you have a baking stone or Dutch oven, place it inside during the preheat. Place a shallow pan on the bottom rack of the oven.
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11
Using a very sharp knife or a bread lame, score the top of the loaf with three diagonal slashes or a single long cut down the center. This controls the expansion and looks professional.
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12
Slide the loaf into the oven. Carefully pour one cup of hot water into the shallow pan on the bottom rack to create steam—this is the secret to a thick, crispy crust.
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13
Bake for 40-45 minutes. The loaf is done when the crust is dark brown and the internal temperature reaches 190-200°F, or when the bottom sounds hollow when tapped.
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14
Transfer the bread to a wire cooling rack. This is the hardest part: let the loaf cool completely (at least 2 hours) before slicing. Rye bread continues to set its structure as it cools.
💡 Chef's Tips
Rye dough is heavy and sticky; use wet hands when shaping to prevent it from clinging to your skin. If the crust is browning too quickly, tent the loaf loosely with aluminum foil after 30 minutes of baking. For a deeper flavor, you can replace the warm water with a dark, room-temperature stout beer. Always weigh your flour with a kitchen scale if possible, as rye flour density varies greatly between brands. Store the finished loaf in a paper bag rather than plastic to maintain the integrity of the crust.
🍽️ Serving Suggestions
Serve thick slices toasted with salted cultured butter and a drizzle of honey. Create a traditional 'Smørrebrød' by topping with smoked salmon, cream cheese, capers, and fresh dill. Pairs beautifully with a hearty beef stew or a creamy potato and leek soup. Excellent when served alongside a sharp white cheddar or an aged Gouda cheese. Enjoy a slice with a glass of cold aquavit or a robust black tea.