One-Bowl Rye Flour Seeded Loaf

A hearty, wholesome loaf packed with organic seeds and deep rye flavour — all mixed in a single bowl. No kneading, no fuss, just real bread.

• Preheat your oven to 200°C (180°C fan / gas 6). Grease or line a 900g (2lb) loaf tin with baking paper.
• Add the medium or dark rye flour, most of the mixed seeds (reserve a handful for the top), ground flaxseed, baking powder, and salt to a large bowl. Stir to combine.
• Pour in the lukewarm water, olive oil, and apple cider vinegar. Mix well with a wooden spoon until a thick, sticky batter forms — rye dough won't look like wheat dough, this is completely normal.
• Transfer the batter into the prepared loaf tin. Smooth the top with the back of a wet spoon, then scatter the reserved seeds over the surface and press them in lightly.
• Bake for 45–50 minutes, until the loaf is firm, deep brown, and sounds hollow when tapped on the base. Dark rye flour may colour faster — cover loosely with foil after 30 minutes if needed.
• Remove from the tin and cool completely on a wire rack before slicing — at least 1 hour. Rye bread improves significantly as it cools and the crumb sets.

• Add a tablespoon of caraway seeds to the batter for a classic Scandinavian flavour.
• Stir in a tablespoon of treacle or molasses for an even richer, darker loaf — works especially well with dark rye.
• Swap half the rye flour for spelt flour for a slightly lighter texture.
• Slice and freeze once fully cooled — toasts straight from frozen in 2–3 minutes.
• Store wrapped at room temperature for up to 4 days, or refrigerate for up to a week.