rugbrod

An easy and straightforward recipe for authentic sourdough Danish Rye Bread (Rugbrød).  Perfect for creating delicious Nordic open sandwiches known as smørrebrød!

Sourdough Danish Rye Bread (Rugbrød)

Special Equipment Needed:

Kitchen scale

Heavy duty stand mixer

13 x 4 inch pullman loaf pan with lid

For the Levain:

dark rye flour

bread flour

water

sourdough starter

For the Soaker:

rye chops

raw sunflower seeds

raw pumpkin seeds

flax seeds

Baking:

All of the Levain

All of the Soaker

salt

molasses

The night before, make the Levain and the Soaker:  Combine the ingredients for the Levain in a medium bowl.  Stir with a spoon to combine (mixture will be thick and the texture of wet cement).  Cover with plastic wrap and leave at room temperature overnight, approximately 12 hours.  Combine the ingredients for the Soaker in a small bowl.  Cover with plastic wrap and leave at room temperature overnight, approximately 12 hours.

The next morning, grease a 13 x 4 inch pullman loaf pan (with a lid) and dust it with rye flour.  Set aside.  

Combine the Levain and the Soaker (no need to drain) in the bowl of a heavy duty stand mixer.  Add remaining dough ingredients. Using the paddle attachment, mix on low speed for 3-4 minutes, scraping down the sides of the bowl occasionally.  Increase speed to medium and continue to mix and periodically scrape down the sides of the bowl for another 4 minutes.

Using a sturdy spoon or spatula, transfer the dough to the prepared loaf pan, distributing it evenly across the length of the pan and smoothing out the top with a rubber spatula (if you are having trouble smoothing out the top, dampen the spatula slightly with water).  Dust the surface of the loaf generously with rye flour. Put the cover on the loaf pan and let it rise until it comes to within a ½ inch of the top of the pan. This may take anywhere from 1 ½-4 hours depending on the temperature of your kitchen and the dough.

Meanwhile, preheat the oven to 500 degrees.  Place the covered loaf pan in the oven and bake for 15 minutes.  Reduce the temperature of the oven to 400 degrees. Bake, covered, for an additional 15 minutes.  Pull the loaf pan from the oven and remove the lid. Reduce the temperature of the oven to 325 degrees and continue to bake, uncovered, for an additional 45 minutes.  Remove loaf from the oven and tip out onto a wire cooling rack. Let cool completely before slicing. Rye breads improve after a bit of resting time. If you can wait until the following day to slice into it, wrap the completely cooled loaf loosely in foil and let it cure until the next day.  The bread will keep for about 4 or 5 days at room temperature wrapped loosely in plastic wrap and a layer of foil. For longer storage, wrap tightly and freeze.

OMG this recipe is the bomb. I was always so daunted by other recipes and the time they took to make. This was so easy and foolproof and I loved how you broke the recipe down. This literally was a 24 hour bake for me from time of soaking to out the oven. Am going to make my second loaf soon, Like you say it just gets better with age.

This is such a good recipe. My first attempt at rugbrøt and it was a huge success. Thanks! One question: I didn't have any rye berries so I just used whole spelt and whole barley grain in the soaker. Bread turned out just fine so I was wondering what benefit younger from cracking the berries?

I am obsessed with this bread! I baked it for my Danish father and he now demands a loaf a week. I've swapped out half the seeds for hemp hearts and wheat germ, just for more variety, and it was still outstanding. It'll be fun to play around with. Thank you for a great recipe!

I have been married to a Dane for 26 years and have just made my first Danish sourdough rye using this recipe. I followed the recipe exactly as written and my loaf turned out perfectly!! Thank you!!!!

This bread is amazing!!! I baked yesterday and somehow managed to wait almost 24 hours to eat it :) I made the following substitutions based on taste and materials on hand:
- 75 g. Bob’s Red Mill 10 grain hot cereal + 100 g water; no seeds in the soaker 
- added 9 g Cocoa and 10 g. Caraway seeds
- 130 g. Rye flour in step 2 (that was all I had) and the rest in bread flour

My loaf pan can only go up to 450 degrees, so I baked as follows:
20 minutes @ 450
15 minutes @ 400
Took the lid off
55 minutes @ 325

Bread was slightly under baked; I probably should have just left it in longer at 325. The crumb is nice and regular, and the cereal I believe adds the nicest texture. With the caraway and cocoa it’s almost like a pumpernickel. Absolutely delicious and easy, thank you!!

Hello again, Kristi, 
After baking your regular Danish Rye Loaf about 6 times over the last months, I decided to give this sour dough style a try. I dutifully got the starter going and went for seven days. I HAD to bake on the 8th day. I followed the recipe exactly. On baking day, yesterday, I got the bread into the pan about 1 in the afternoon. At 5pm, the rise was minimal. I even turned the oven to warm a bit with the bread inside several times. Didn’t seem to matter.  It was 5/8” from the rim, but I decided to bake it anyway. After the first 30 minutes when the lid comes off, the bread had reached the lid. I finished off the next 45 minutes, But, I decided to give it that five more minutes on a baking sheet out of the pan. It was pretty damp before that. Finally, just now, I tasted the bread. It had been out on the counter overnight. The top had a crack all along the top, which the regular rye recipe has never done. The inside was damp, but it cut nicely. The taste was definitely sour dough, which I love. So, I am calling it a success.  One question-since I am baking only one loaf at a time about once a week, is there a good reason to keep such a large batch of the souring dough? Can I cut it back? Seems like such a waste of flour. Thanks, again, for your wonderful recipes.

I didn’t know you had a recipe for sour dough crisp bread. Wahoo! I have been making the regular ones weekly. I end up shaking with neighbors, so they go quickly. I will get right on it today! 

Do you have a recipe for an overnight, no knead sour dough rye baked in a Dutch oven?  If so, I would love the link.

Thanks many times over,

Patricia

6 stars. When I started baking more seriously at the beginning of the pandemic, this recipe seemed too complicated for me.  Now, 6 months later, it turns out to be super easy to follow, you just need to start the night before.  I bought a 4" x 4" x 6.5" Pullman just for this bread, so I make a half recipe. It has come out perfect every time so far.  The 6th star comes because it made my European ex-pat neighbors cry, they hadn't had bread like this since last they went home.

https://www.youtube.com/watch?v=7VP2MCa1AW8

How to make authentic Sourdough Danish Rye Bread (Rugbrød) at home.

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

Danish Rye Bread (Rugbrød)

dry active yeast

sugar

all-purpose flour

cracked rye berries

whole rye berries

whole flaxseeds

sunflower seeds

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.

An easy overnight version of classic Danish rye bread with no sourdough.  

Easy Overnight Danish Rye (Rugbrød)

½ cups 7 grain hot cereal mix

pumpkin seeds

yeast

Butter

Stand mixer

For the Soaker:  Combine all the ingredients for the soaker in a medium bowl.  Cover with plastic wrap and let sit at room temperature overnight, approximately 8-12 hours.

For the Dough:  Combine both flours, yeast and water in a separate bowl.  Stir to combine as best you can (mixture will be thick), and then knead briefly with your hands until you have a cohesive mixture.  Dough will be very thick and clay-like in texture. Cover with plastic wrap and let sit at room temperature overnight, about 8-12 hours.

Grease a 13 x 4 inch pullman loaf pan with butter and dust with rye flour, including the lid.  Set aside. Combine the soaker, flour mixture, salt and molasses in the bowl of a stand mixer. Fit mixer with paddle attachment and mix on low speed for 2-3 minutes until everything is thoroughly combined, scraping down the sides of the bowl from time to time.  Increase speed to medium and mix for an additional 2-3 minutes, stopping to occasionally scrape down the sides of the bowl. Mixture will be quite sticky.

Transfer the dough to the prepared pan.  Smooth out the top and sift a thin layer of rye flour over the surface of the dough.  Place lid on pan and let the dough rise for 1½ -3 hours at room temperature or until it is about ½ inch from the top of the pan.  The time that it takes for your dough to rise will largely depend on the temperature of the dough and your kitchen.

Meanwhile, preheat oven to 500 degrees.  Bake loaf with the lid on for 15 minutes.  Reduce temperature to 400 degrees and continue to bake, covered, for an additional 15 minutes.  Remove pan from oven and carefully slide the lid off. Reduce temperature to 325 degrees and bake, uncovered, for an additional 45 minutes.  Remove from the oven and immediately turn loaf out onto a metal cooling rack set inside a rimmed baking sheet.  Return bread to the oven for an additional 10 minutes.  Remove from the oven and allow the bread to cool completely before slicing, at least 3 hours. Rye bread is even better a day after baking.  If you can wait until the following day, let the bread sit uncovered at room temperature overnight before slicing.  The bread will keep at room temperature for 3 days loosely wrapped in foil. Freeze for longer storage.

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,

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

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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

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

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