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Rye bread rounds with blueberries and honey

Name: Rye bread rounds with blueberries and honey
Yield: 4 rounds
Cuisine: Slovak
Ingredients: 50 g Rye meal (coarse whole rye flour); 500 ml Milk; 1 Fresh yeast; 50 g Butter; 400 g Rye flour; 1 tbsp Salt; 2 tbsp Honey; 100 g Blueberries

Four flat rye bread rounds made with yeast, coarse rye meal, honey, and blueberries, baked on the lowest oven rack for 20–25 minutes.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 25 min
Cook time: 20–25 min
Temperature: 220 °C (425 °F)
Servings: 4 rounds
Difficulty: Easy
Cuisine: Slovak

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Rye bread rounds with blueberries and honey are flat yeast-raised loaves made with coarse rye meal and finely milled rye flour. First, scald the rye meal with boiling water, then knead it with milk, butter, yeast, salt, and honey into a smooth dough and work in the blueberries. Divide the dough into four rounds, let them rise on baking sheets for half an hour, and bake for 20 to 25 minutes at 220°C (425°F). Instead of blueberries, you can use another fruit or jam to taste.

Instructions

Tip: tap a step to mark it as done.

Pour 100 ml boiling water over the rye meal and let cool. Meanwhile, gently warm the butter and milk in a saucepan. Crumble the yeast into a large bowl, pour in 4–5 tbsp of the lukewarm milk, and let the yeast dissolve.
Add the flour, salt, honey, remaining milk, and drained rye meal. Knead into a smooth dough that no longer sticks to the bowl. Finally, work in the blueberries, cover the dough with a kitchen towel, and let rise in a warm place for 1 hour.
Knead the risen dough thoroughly again, divide it into 4 pieces, and shape each into a large round on a floured work surface. Transfer to baking sheets lined with parchment paper, prick with a fork, cover with a kitchen towel, and let rise for 30 minutes.
Preheat the oven to 220°C (425°F) and bake the rounds on the lowest rack for about 20–25 minutes. Transfer the baked rounds to a wire rack, cover with a kitchen towel, and let cool.

Tip: Fold in the blueberries briefly and gently so they do not burst and turn the dough purple. If using frozen blueberries, add them without thawing, as thawed berries would release too much juice.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 198 kcal
Protein: 5.8 g
Carbohydrates: 35 g
of which sugars: 6.2 g
Fat: 4.8 g
of which saturates: 2.7 g
Fiber: 5.0 g
Salt: 1.5 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Ražné chlebové kruhy s čučoriedkami a medom