Step 1

For the Starter

Step 2

Day 1: heat water to 110 degrees F and remove from heat. Sprinkle yeast over water, give a quick stir and let sit for 10 minutes. Stir Rye flour into yeast mixture until smooth. Cover bowl loosely with a lid and let sit out on your counter at room temperature.

Step 3

Day 2: add 2 dry ounces Rye flour and stir (60 grams)

Step 4

Day 3: stir dough.

Step 5

Day 4: stir dough.

Step 6

Day 5: in the morning or evening mix 1/2 of the sour dough starter with the following ingredients.

Step 7

Rugbrød (makes 1 loaf)

Step 8

Oil a 13 x 4 x 4 inch bread pan and set aside.

Step 9

Mix all of the ingredients together, stirring to make sure there are is no dry flour left within the dough.

Step 10

Pour into oiled pan and smooth top of dough.

Step 11

Cover pan with plastic wrap and allow to rise for 10 to 12 hours.

Step 12

Before baking, pierce the dough with a skewer 20 times.

Step 13

Brush top of dough with an oil/water mixture and bake in a 400 degrees F preheated oven for 1 hour 15 minutes.

Step 14

After baking allow bread to cool in the pan on a baking rack.

Step 15

When bread is still a little warm place in a plastic bag.

Step 16

The condensation inside the bag will help soften the outer crust.

Step 17

Once completely cooled remove the bread from the moist bag, wipe the bag dry before placing the bread back into the bag.

Step 18

The bread is now ready for slicing. Enjoy!