DANISH RUGBRØD (RYE BREAD)

Rugbroed_SQWhen I first moved to New York, I realized how much I missed Danish bread. It was kind of frightening to me that store bought bread would not get moldy for more than a month, whereas bread in Denmark would typically only last 4 to 5 days. This is the trade off in convenience with processed foods, but it is also the reason why I started baking my own breads.

Danish rugbrød (rye bread) is a dark rectangular loaf of bread, and is denser than the normal rye bread you will find in most stores. Filled with grains and dietary fiber, it is low in fat and contains no oil or refined sugar, which makes this bread very healthy and filling. Because of the density of the bread, the Danes don’t eat the rugbrød in a traditional American sandwich format, but rather as an open-faced sandwich.

You might have seen me post some of the recipes that go very well with rugbrød. We also call it smørrebrød.

The recipe is based on sourdough, which has a distinguished flavor and also helps to keep the rugbrød naturally fresh for a longer period. Although it is easy to make, be aware that the sourdough takes 4 days before it can be used for baking.Danish rugbrød

My friend Anne H. passed me the best recipe that I have ever tried, so you have her to thank for sharing. The following recipe is reduced to one loaf instead of two, since I prefer to eat my bread as fresh as possible, and I altered it slightly by adding pepitas (pumpkin seeds).sour dough_step 1sour dough_step 2sour dough_step 3
 

Danish rugbrød (rye bread)
Yields 24
Print
138 calories
25 g
0 g
2 g
5 g
0 g
59 g
242 g
1 g
0 g
1 g
Nutrition Facts
Serving Size
59g
Yields
24
Amount Per Serving
Calories 138
Calories from Fat 21
% Daily Value *
Total Fat 2g
4%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 242mg
10%
Total Carbohydrates 25g
8%
Dietary Fiber 3g
12%
Sugars 1g
Protein 5g
Vitamin A
0%
Vitamin C
0%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. (makes 1 loaf of rugbrød)
Day 1
  1. • 105 grams rye flour
  2. • 140 grams water
  3. • 8 grams of dry yeast
Day 2
  1. • 35 grams rye flour and stir
Day 4
  1. • 325 grams water or (93 grams malt beer and 233 grams water-this will give the rye bread a nice brown color)
  2. • 150 grams all-purpose flour
  3. • 137 grams rye flour
  4. • 10 grams salt
  5. • 35 grams flax seeds
  6. • 45 grams sunflower seeds
  7. • 45 grams pumpkin seeds (pepitas) + a little extra for the bottom of the loaf
  8. • 125 grams cracked rye
  9. • 1 tablespoon honey
  10. • Sourdough
Instructions
  1. 1. To prepare the sourdough, mix the Day 1 ingredients in a bowl and cover with a plate. Let the mixture sit at room temperature on your kitchen counter.
  2. 2. On day 2, add the Day 2 ingredients and stir. Let the mixture sit for two more days, stirring each day.
  3. 3. On day 4, mix all the Day 4 ingredients (including the sour dough) in a large bowl.
  4. Grease a bread pan with oil and toss some pepitas in the bottom of the pan (this optional step allows the bread to come out with a beautiful bottom covered with pepitas). Pour the dough in the pan and cover with plastic wrap. Let the dough rise on your kitchen counter for about 6 hours or until the dough reaches the edge of the pan.
  5. 4. Brush the rye bread with a mix of oil and water and bake for 1 hour and 5 min at 200°C / 390°F in the middle rack of your oven.
  6. 5. Take the bread out of the pan and put it in the oven again for another 10 min. This will help to create a better crust around the sides of where the pan had covered your bread. Take the rugbrød out of the oven and let it cool on a rack.
Notes
  1. The bread needs to be completely cool before you can slice it.
  2. *To keep your bread fresh wrap the bread tightly in a clean dish towel and leave it in a dry place at room temperature. The kitchen counter is perfect. Wrapping the bread can keep your bread fresh for a week.
beta
calories
138
fat
2g
protein
5g
carbs
25g
more
DiepLicious http://dieplicious.com/

Danish smørrebrød, frikadeller, remoulade, flæskesteg

You can buy cracked rye through Vitacost or on Amazon

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    • I have had this recipe on my “to cook” list for far too long. I am making it right now. I am actually on day 2 now. And suddenly I realized it says ml with some of the flour amounts and g with others. I have to admit that day 1 I did the flour in grams (not ml) Now I added day 2 in ml (which is a lot less than grams). So I just want to check it is intentional that you use ml instead of g. And maybe you have advice for me now that I used too much flour on day 1………. It would be great if you could email me. It would be such a shame if after four days of anticipation I end up with failure – it really is such a good looking bread!!

  1. this looks INCREDIBLE, and I can’t wait to make it (as soon as I can find the time)!! I have never been to Denmark, but eating this type of bread in Germany changed my life. It is so hard to find!!

  2. I have had this recipe on my “to cook” list for far too long. I am making it right now. I am actually on day 2 now. And suddenly I realized it says ml with some of the flour amounts and g with others. I have to admit that day 1 I did the flour in grams (not ml) Now I added day 2 in ml (which is a lot less than grams). So I just want to check it is intentional that you use ml instead of g. And maybe you have advice for me now that I used too much flour on day 1………. It would be great if you could email me. It would be such a shame if after four days of anticipation I end up with failure – it really is such a good looking bread!!

  3. This really is one of these rare and special recipes where one bite is enough to know that that you have a new staple. I know that this bread is going to appear on my table for years and years to come. It really is the best bread recipe I have ever tried!!
    And thank you so much for helping me with advice when I made the starter measuring in grams instead of ml.

  4. I just did the day 1 steps and the dough is very thick. I am pretty sure I followed the measurements mentioned here but I see some confusion in the other comments about ml vs grams. Can someone confirm that the day 1 measurements have worked for them?

  5. I am not a baker but I am a lifelong Dano-phile so I’m going to try this, I do have a few questions on the recipe:
    1-You mention malt beer, any particular brand? There are many malty beers available now in northeastern USA.
    2-Dry yeast, is that what I ask for at the supermarket or is there a brand name I should look for?
    3-Sourdough, I’m lost here, where would I get that as I assume you don’t mean the bread but some amount of uncooked actual sourdough

    • Hi Eric.
      You can use any malt beer and if you can’t find it you can us a Guinness as well or a pilsner
      2. You can find the dry yeast in super markets usually around the flour and sugar although I have seen them in the fridge department near the eggs. There is a brand called Fleischmann’s which comes in smalle packages or you can go to a natural food store they might have a big container there.
      3. You make the sour dough which is described under the directions 1-3. This is why it takes 4 days to make. 4 days to get the dough sour.

      I hope that helps answering your questions