clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Nordic rye bread sliced on a cutting board.

Nordic Rye Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Betty
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 20 slices 1x


Units Scale
  • 4 1/2 cups medium rye flour
  • 2 tsp salt
  • 1 Tbsp baking powder
  • 3/4 tsp baking soda
  • 2 cups buttermilk
  • 1/2 cup honey
  • 1/2 cup molasses


  1. Preheat the oven to 325F/163C. Move the rack to the center slot of the oven. Lightly grease a 9x5 loaf pan and set aside. Have a baking sheet available next to it.
  2. Stir the rye flour, salt, baking powder, and baking soda together in a large bowl.
  3. In another bowl, combine the buttermilk, honey, and molasses, stirring until combined.
  4. Pour the buttermilk mixture into the flour mixture and stir until no dry areas remain. Scrape the dough into the loaf pan and level off the top. Lightly grease the underside of the baking sheet just on the rectangle area where it will sit on top of the loaf pan. Place the loaf pan in the oven and put the baking sheet on top of it, greased area down covering the loaf pan.
  5. Bake for 2 hours (yes, really). After 2 hours, turn off the oven. Remove the baking sheet but leave the bread in the oven to sit for 15 minutes. Turn the bread out of the loaf pan onto a wire rack. Allow to cool completely. Once cool, cut with a serrated knife into thin ¼-inch thick slices. Serve with soups, cucumber slices, cheese, or tinned fish.
  6. Bread stays fresh stored in a Ziploc bag at room temperature for a week or in the freezer for three to six months.