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Rugbrød, or Danish rye bread, is a staple in Denmark known for its dense, hearty texture and rich, earthy flavor. Packed with fiber and grains, it’s an essential part of the Danish smørrebrød (open-faced sandwich). This wholesome bread is a nutritious choice, perfect for breakfast or lunch when paired with toppings like cheese, smoked fish, or spreads.
Ingredients
For the Dough:
2 cups (250 g) rye flour
2 cups (250 g) whole wheat flour
2 tbsp molasses or honey
1 ½ tsp salt
1 ½ tbsp dry yeast
3 cups (710 ml) lukewarm water
1 cup (150 g) cracked rye or whole rye kernels
1 cup (150 g) sunflower seeds (optional)
½ cup (75 g) flaxseeds (optional)
Instructions
Prepare the Starter (Optional): If you prefer a more sour taste, start by mixing 1 cup of rye flour with 1 cup of water and a small amount of yeast. Let it ferment for 12-24 hours. If not using a starter, proceed to the next step.
Mix the Dough: In a large bowl, combine rye flour, whole wheat flour, cracked rye, sunflower seeds (if using), flaxseeds, and salt. Dissolve the yeast in lukewarm water and add it to the dry ingredients. Stir in the molasses or honey. Mix until the dough forms, which will be wet and sticky.
First Rise: Cover the bowl with a clean cloth and allow the dough to rise for about 1-2 hours in a warm place until it doubles in size.
Second Rise in the Pan: Grease a large loaf pan. Transfer the risen dough into the prepared pan and smooth out the top with a spatula. Cover the pan again and let the dough rise for another 1-1.5 hours until it reaches the top of the pan.
Bake the Bread: Preheat your oven to 350°F (175°C). Place the loaf in the oven and bake for 60-70 minutes. The bread should sound hollow when tapped, and the internal temperature should reach about 200°F (93°C).
Cool and Slice: Let the rugbrød cool completely in the pan before slicing. Rye bread tends to slice best after resting for a few hours, or even overnight, to develop its full flavor.
Serving
Serve rugbrød as a base for smørrebrød with a variety of toppings like butter, cheese, cold cuts, smoked salmon, or pickled herring. It’s also great toasted with butter and jam or avocado for a nutritious breakfast.
Rugbrød is not only a delicious and healthy bread option, but it's also a part of Danish culinary tradition. Once you try making this rye bread at home, it will quickly become a favorite for its hearty texture and endless serving possibilities.
