A no-yeast Nordic loaf: rye's dark spice with three kinds of seeds, stirred in ten minutes, baked dense and honest. Butter is the second ingredient at the table.
What you need
Ingredients
Servings
12
250 g
🌾 Rye Flour ›
150 g
🌾 Whole Wheat Flour ›
3 tbsp
🌻 Sunflower Seeds ›
2 tbsp
⚫ Poppy Seeds ›
2 tbsp
🌾 Flaxseed ›
400 ml
🥛 Buttermilk ›
2 tbsp
🟤 Molasses ›
2 tsp
🥄 Baking Soda ›
1 tsp
🧂 Salt ›
Add all to shopping list
Mise en place
Before you start
15m
Prep
60m
Cook
75m
Total
12
Serves
Equipment
Sheet pan
Chef's knife
3 steps
Method
1
Stir everything into a thick, sticky batter — one bowl, one minute, no kneading; rye barely builds gluten, which is the loaf's dense charm.
Learn the technique ›
2
Into a lined loaf tin; extra seeds on top. Bake at 180°C for 55–60 minutes to a hollow knock.
3
The hard part: wrap and rest a full day before slicing — rye needs the cure or it gums. Then: thin slices, salted butter, maybe the smoked salmon from the workshop.
💡
Day-two rye is a different (better) bread. Schedule accordingly.
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate up to 3 days.
Freezing
Depends on the vegetable — roasted things reheat better than they freeze.
Reheating
Roasted vegetables re-crisp in a 200°C oven for 6–8 minutes; mashes loosen with a splash of warm milk over low heat.
Make ahead
Blanch or par-roast ahead, then finish with high heat just before serving.