Easy Rye Quick Bread
Prep time
Cook time
Total time
Recipe type: Quick Breads
Cuisine: American
Yield: 4 mini loaves
  • 4 cups (15 ounces, 424 grams) rye flour
  • 1 cup (4-1/4 ounces, 120 grams) all-purpose flour
  • 1 tablespoon kosher salt or 2 teaspoons of regular table salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 4 ounces (8 tablespoons, 1 stick) butter, chilled and cut into small pieces
  • 3/4 cup (3-1/2 ounces, 100 grams) roasted & salted sunflower seeds
  • 2 tablespoons (1/2 ounce, 16 grams) sesame seeds
  • 2 tablespoons (3/4 ounce, 22 grams) whole flaxseed
  • 2 large eggs
  • 2 cups (454 grams) plain whole-milk yogurt (not Greek yogurt)
  • 1/2 cup (4 fluid ounces) whole milk
  • 1/4 cup (3 ounces, 84 grams) honey
  • 2 tablespoons mixed seeds (sunflower, sesame, flax)
  1. Preheat oven to 350 degrees.
  2. Spray four mini loaf pans with non-stick baking spray, line them with parchment, and spray the parchment.
  3. Mix flours, salt, baking powder, and baking soda.
  4. Cut butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs.
  5. Add the seeds to the flour/butter mixture and stir well to distribute them.
  6. In a separate bowl, whisk together the eggs, yogurt, milk, and honey.
  7. Make a well in the center of the flour mixture, pour in the yogurt mixture; stir well to combine (batter will be sticky).
  8. Spoon the batter into the pans, smoothing the tops; evenly distribute the mixed topping seeds on top of the batter.
  9. Set the pans on a larger baking sheet, and bake until the loaves are slightly cracked and golden brown, about 1 hour. (A toothpick inserted into centers should come out clean.)
  10. Let the bread cool in the pans set on a cooling rack for 15 minutes, then turn out onto the rack and cool completely.
Recipe by MJ Bakes A Lot at https://mjbakesalot.com/easy-rye-quick-bread/