5 Ingredients or Fewer

The simplest Rye Bread on earth & it´s so freaking Awesome!

July 24, 2014
0 Ratings
Author Notes

The name says it all. I always bake it once per week. For at least 2-3 days it keeps so moist and fresh. After I simply slice it and freeze it for my husband toast it whenever. Very good;) And takes seconds to prepare! —Ausra de Araujo

  • Makes 1
  • 300 grams Coarse rye flour
  • 250 milliliters Warm water
  • 1 package of yeast powder for bread
  • 1 teaspoon sea salt
  • 1 tablespoon molasses
In This Recipe
  1. Melt yeast powder in a small amount of warm water.
  2. Add salt into the flour.
  3. Start pouring and stirring the water with yeast and the rest of it too into the flour with fingers.
  4. Molasses goes in last.
  5. Sprinkle with the rest of rye flour around the formed bread.
  6. Bake at 200ºC for 45min.

See what other Food52ers are saying.

  • Alex Gabriel
    Alex Gabriel
  • Ausra de Araujo
    Ausra de Araujo
  • Ann Marie R.
    Ann Marie R.
  • Melissa

5 Reviews

Ann M. May 26, 2020
Questions - do you knead this bread at all? Do you let dough rise or rest? Do you cook it in a dutch oven with the lid on? Should you get the dutch oven hot before you bake the bread? Thank you!
Alex G. October 18, 2015
Do you use active dry or instant yeast?
Author Comment
Ausra D. October 18, 2015
Alex, i usually have homemade wild mother starter frozen so i use it, its the most delicious and healthiest, but this time as i was on a rush I have used the instant ones.
Author Comment
Ausra D. September 22, 2015
Not too long. 30-45min.
Melissa September 22, 2015
How long do you proof the bread?