Rugbrød (rye bread)

Name: Rugbrød (rye bread)
Cook time: 270 min
Total time: 270 min
Yield: 12 servings
Cuisine: Scandinavian
Ingredients: 250g Whole Rye Kernels; 600ml Water; 200g Rye Sourdough Starter, active, 100% hydration; 250g Cracked Rye (Rye Chops); 350g Wholemeal Rye Flour; 100g Sunflower Seeds; 50g Flaxseeds; 700ml Water, lukewarm; 2 tbsp Dark Syrup; 15g Sea Salt, fine

This dense, hearty Rugbrød is a classic Danish rye loaf full of nutty texture and deep, slightly sweet flavor. Packed with chewy whole grains and seeds, it makes an earthy, satisfying base for open-faced sandwiches or simply toasted with butter. Slow fermentation and a long bake give it the characteristically compact crumb and lasting freshness.

This dense, hearty Rugbrød is a classic Danish rye loaf full of nutty texture and deep, slightly sweet flavor. Packed with chewy w... Show more

Traditional Scandinavian Recipe

Health Grade

S · Outstanding

Time

4 hrs30 min

Price

0,15 €

Calories

348 kcal

vegan

budget

low calorie

healthy

meal prep

high fiber

Method

Soak the kernels

Stir the Whole Rye Kernels into the Water in a bowl, cover it, and leave it at room temperature for 8 to 12 hours until the kernels are swollen and most of the water is absorbed.

Mix the dough

In a large mixing bowl, stir together the Rye Sourdough Starter (active, 100% hydration), Cracked Rye, Wholemeal Rye Flour, Sunflower Seeds, Flaxseeds, the soaked rye kernels, the remaining lukewarm water, Dark Syrup, and Sea Salt (fine) until everything is evenly moistened. Keep mixing until you have a thick, sticky paste with no dry pockets on the bottom or sides.

Fill the pan

Scrape the batter into a large loaf pan and smooth the top with a wet spatula or the back of a spoon. Press it gently into the corners so the loaf bakes evenly and there are no hidden air pockets.

Proof the loaf

Cover the pan loosely and let the loaf rise at room temperature for 1 1/2 to 3 hours, until it has crept close to the rim of the pan and the top looks slightly domed. When it is nearly ready, preheat the oven to 350° F.

Bake the bread

Bake the loaf on the middle rack for 80 to 90 minutes, until the crust is a deep mahogany brown and the loaf sounds hollow when tapped on the bottom.

Cool and rest

Leave the loaf in the pan for 10 minutes, then turn it out onto a rack. Let it cool completely, then wrap it up and leave it at room temperature overnight before slicing for the best texture.