Rugbrød (Danish Seeded Rye Bread)
In short: A dense, dark, slightly sour rye loaf packed with cracked rye and seeds, mixed in one bowl without kneading, the everyday bread of Denmark. It takes about 1 h 50 min in total and makes 16 servings.
- Prep
- 25 min
- Cook
- 1 h 25 min
- Resting
- 35 h
- Total
- 1 h 50 min
- Servings
- 16
- Difficulty
- Medium
- Calories
- 205 kcal
Rugbrød is the dense, dark rye bread that sits under almost every Danish lunch, and it is nothing like a light sandwich loaf. Cracked rye and seeds are soaked overnight, then stirred with rye flour and buttermilk into a wet dough that needs no kneading. After a long, slow bake the loaf must rest for a day before slicing, and then keeps well for a week.
Instructions
- Put the cracked rye, sunflower seeds and flaxseeds in a bowl. Pour over the boiling water, stir, cover and leave at room temperature for at least 8 hours or overnight.
- Mix the rye flour, whole-wheat flour, yeast and salt in a large bowl. Add the soaker, buttermilk and syrup and stir for 2 to 3 minutes with a sturdy spoon until evenly combined. The dough will be thick and sticky, like a heavy batter.
- Grease a 2 liter (30 x 11 cm / 12 x 4 1/2 in) loaf pan and line it with parchment. Scrape in the dough and smooth the top with a wet spoon. Cover and leave at room temperature for 1 1/2 to 2 hours, until it has risen by about a quarter.
- Heat the oven to 200°C (400°F). Bake for 15 minutes, then lower to 170°C (340°F) and bake for 70 minutes more, until deep brown and 98°C (208°F) in the center.
- Cool in the pan for 15 minutes, turn out onto a rack and cool completely.
- Wrap the loaf in a clean tea towel and leave it for 24 hours before slicing. Cut thin slices with a serrated knife.
Tips
- Do not skip the 24-hour rest. Fresh rye is gummy inside, and the crumb only sets and mellows as it cools and ages. Wrapped, the loaf keeps for a week.
- For a more traditional sour flavor, replace the yeast with 150 g (3/4 cup) of active rye sourdough starter and let the dough rise for 8 to 12 hours.
Questions and answers
Can I make rugbrød without cracked rye?
Yes. Use coarse rye meal or rolled oats in the soaker instead. The loaf will be less chewy but still dense and flavorful.
How do I store rugbrød?
Wrap it in a clean cloth and keep it at room temperature for up to 7 days. Slice and freeze it for up to 3 months, and toast the slices straight from the freezer.
Why is my loaf gummy?
It was most likely cut too soon or underbaked. Rye needs an inside temperature of 98°C (208°F) and a full day of rest before slicing.
How long does it take to make Rugbrød (Danish Seeded Rye Bread)?
About 1 h 50 min in total: 25 min of preparation and 1 h 25 min of cooking.
How many calories are in Rugbrød (Danish Seeded Rye Bread)?
About 205 kcal per serving, with 7 g of protein, 33 g of carbohydrates and 6 g of fat. These values are estimates.
Nutrition per serving
| Calories | 205 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 33 g |
| Fat | 6 g |
| Fiber | 7 g |
| Sugar | 3 g |
| Sodium | 300 mg |
Estimated values, calculated from the ingredients.
