danish rye bread

This robust Danish Rye Bread is packed with nutrients, has an excellent texture and absolutely fabulous flavor!

Danish Rye Bread (Rugbrød)

water

dry active yeast

sugar

dark rye flour

all-purpose flour

cracked rye berries

whole rye berries

whole flaxseeds

sunflower seeds

salt

dark beer ((see note))

buttermilk

oats

Stir the yeast and sugar into the lukewarm water and let sit for 10 minutes until the yeast is frothy.

Combine all the dry ingredients in the bowl of a stand mixer. Add the yeast mixture, beer and buttermilk. Stir to combine.

Fit the stand mixer with a dough hook and knead on the bread setting (&quot;2&quot;) for 10 minutes. The dough will be very sticky, loose and not remotely malleable (ie, incapable of being shaped).

Scoop the dough into a very large non-metallic bowl with plenty of head space (the dough will bubble up). Cover loosely with plastic wrap and let it rest in a warm place (room temperature) for 24-48 hours, depending on how sour you want the bread to be (be sure to ferment it for at least 24 hours to ensure enough of the liquid is absorbed).  If you&#x27;re only letting it ferment for 24 hours we recommend first soaking the whole rye berries overnight before using them (drain thoroughly). 

Line a 9x5x3 inch bread loaf pan with parchment paper (SEE NOTE). Preheat the oven to 350 degrees F.

Scoop all of the dough into the lined bread pan, pressing down as needed. (It's a lot of dough but it will fit.) Brush the top with water and sprinkle over evenly with the rolled oats.

Bake on the middle rack for 100-120 minutes or until the center is done. For best and most accurate results use an instant read thermometerand aim for an internal temperature of about 205 degrees F.

Let the loaf cool for 5 minutes before removing it from the pan. Let the loaf cool completely before slicing. Keep stored in an airtight container. To prolong its shelf life I recommend storing it in the refrigerator or freeze part of it if you know it will take you a while to go through it.

Rye is a grain that thrives in the relatively cold environment in Scandinavia, so that means that bread made using rye flour is common in Denmark. This is my recipe for a dark, malty sourdough rye bread with rye kernels and pumpkin seeds.

Danish Rye Bread

g sourdough starter (100% hydration)

rye flour

sourdough rye starter (166% hydration)

330 g rye kernels,

pumpkin seeds

400 g levain

soaked seeds

g malt syrup

g salt

Mix all the ingredients for the levain; if you are using a 100% hydration wheat sourdough you should use those ingredients. If you&#x27;ve keep a 166% rye sourdough from your last bake, use the other set of ingredients.

There will be enough levain to save for the next bread.

Mix the seeds with the water and leave to soak overnight.

Make the levain and prepare the seeds - the night before

Put 400 grams of the levain, 20 grams of salt, 50 grams of malt syrup, 400 grams of rye flour and 200 grams of water in a bowl.

Whatever of the levain is left over, is your new mother rye starter. Put it in the fridge until the next time you need it.

Strain whatever water hasn&#x27;t been soaked by the seeds and add the seeds to the bowl.

Mix the dough by hand until everything is really well incorporated.

Butter a large bread pan liberally.

Add the dough and level it using a wetted spatula.

Leave to proof covered with a wet dish towel or cling film.

Mix the dough

A rye bread needs to rise about 30%-50% before it&#x27;s put in the oven. If you put it in too early, the bread will crack on top because of too much oven spring, if you put it in too late the bread will deflate in the oven.

The proofing can take anywhere from 2 to 6 hours depending on a lot of factors, like the ambient temperature, the strength of your starter, the temperature of the dough and the consistancy of the dough

A good rule of thumb for when it is ready to put in the oven is when there is 6-7 pinhead sized holes on top of the dough

Proofing the bread

Heat the oven to 240°C/465°F/Gas Mark 9.

When the bread is ready to bake, put it in the oven and close the door.

Bake for 10 minutes, then reduce the temperature to 180°C/355°F/Gas Mark 4.

Bake for another 40-70 minutes until the breads internal temperature is 98°C/208°F.

Leave the bread to cool on a wire rack.

Once it&#x27;s cooled to room temperature, put it in zip lock bags and let it rest for a day before slicing into it.

Baking the bread

https://www.youtube.com/watch?v=8EanzisEiMc

Watch this healthy and delicious Danish rye bread recipe. It is very easy. I will also show you four classic Danish open faced sandwich recipes.

Recipe:
https://fdgk.dk/danish-rye-bread-recipe

Buy Foodgeek merchandise: https://fdgk.net/buy-merch

If you want the recipe for those four delicious open faced sandwiches, you can watch my video here: https://fdgk.dk/open-faced-sandwich-recipe-video

Adlinks!
Loaf Pan: https://fdgk.dk/buy-loaf-pan
Malt syrup: https://fdgk.net/buy-malt-syrup
Baking Steel: https://fdgk.dk/buy-baking-steel

My Amazon store fronts:
US: https://fdgk.dk/amazon_us
UK: https://fdgk.dk/amazon_uk

Follow me on:
Instagram: https://fdgk.dk/instagram
Facebook: https://fdgk.dk/facebook

Music:
Epidemic Sound: https://fdgk.dk/epidemicsound

My YouTube Gear:

Camera and lenses:
Canon EOS R: https://fdgk.net/buy-canon-eos-r
Canon EF 24-105mm f/4 II USM IS: https://fdgk.net/buy-canon-ef-24-105mm-f4-ii-usm-is
Canon EF 50mm f/1.4 USM: https://fdgk.net/buy-canon-ef-50mm-f14-usm
Canon EF 100mm f/2.8L Macro IS USM: https://fdgk.net/buy-canon-ef-100mm-f28l-macro-is-usm

Screen:
Atomos Ninja V: https://fdgk.net/buy-atomos-ninja-v
Angelbird Atom X SSDMINI 500GB SSD Hard Drive for Atomos: https://fdgk.net/buy-atomx-ssd-500gb

Lighting:
Neewer Light Stands: https://fdgk.net/buy-neewer-light-stands
Neewer Heavy Duty Light Stand: https://fdgk.net/buy-neewer-heavy-duty-light-stand
Neewer Light HY-2000: https://fdgk.net/buy-neewer-light-hy-2000
Yongnuo YN-300 III 5500K: https://fdgk.net/buy-yongnuo-yn-300-iii
Yongnuo YN-300 III Power Supply: https://fdgk.net/buy-yongnuo-yn-300-iii-power-supply
Yongnuo YN-1200: https://fdgk.net/buy-yongnuo-yn-1200
Yongnuo YN-1200 Power Supply: https://fdgk.net/buy-yongnuo-yn-1200-power-supply

Tripod:
Neewer Tripod: https://fdgk.net/buy-neewer-tripod
Neewer Fluid Head: https://fdgk.net/buy-neewer-fluid-head
Neewer Ball Head: https://fdgk.net/buy-neewer-ball-head

Sound:
Zoom H4N Pro: https://fdgk.net/buy-zoom-h4n-pro
Røde NTG2: https://fdgk.net/buy-rode-ntg2
Focusrite Scarlett 18i8 (3rd gen): https://fdgk.net/buy-focusrite-18i8-3rd-gen
SE Electronics SE2200: https://fdgk.net/buy-se-electronic-se2200

Gimbals:
Zhiyun Wibill S: https://fdgk.net/buy-zhiyun-webill-s
Zhiyun Smooth 4: https://fdgk.net/buy-zhiyun-smooth-4

Danish RYE BREAD recipe - 100% sourdough rye bread recipe - Smørrebrød

Top 2 danish rye bread recipes from across the web

The most viewed danish rye bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Danish Rye Bread (Rugbrød)

Danish Rye Bread

Top 2 danish rye bread recipes from across the web

The most viewed danish rye bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Danish Rye Bread (Rugbrød)

Danish Rye Bread

The most viewed danish rye bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine