Danish Rugbrød (Sourdough Rye Bread)

About This Recipe

Rugbrød is the backbone of Danish food culture — a dense, moist, very dark sourdough rye bread packed with whole rye grains and seeds. Without rugbrød, there is no smørrebrød. It's sliced thin and provides the sturdy, tangy platform for all of Denmark's celebrated open-faced sandwiches. Made with a rye sourdough starter and baked slowly, it keeps for weeks and improves in flavor over time.

Ingredients

Serves 16

• 400 gdark rye flour
• 200 gwhole rye grains, soaked overnight
• 100 gsunflower seeds
• 100 gpumpkin seeds
• 50 glinseeds (flaxseeds)
• 200 gactive rye sourdough starter
• 350 mlwater
• 20 gsalt
• 1 tbspdark treacle or molasses

Instructions

1. 1

   Soak the grains

   Soak whole rye grains in cold water overnight. Drain.

2. 2

   Mix the dough

   Combine rye flour, soaked grains, seeds, sourdough starter, water, salt, and treacle. Mix thoroughly — this is a very thick, sticky 'batter' not a traditional dough. You cannot knead it.

3. 3

   First proof

   Transfer to a greased loaf tin. Smooth the top with a wet spatula. Score the top with a fork. Cover and rest at room temperature for 12–16 hours until risen slightly.

4. 4

   Bake

   Bake at 180°C (350°F) for 70–75 minutes until firm and dark. An internal temperature of 98°C (208°F) indicates doneness.

5. 5

   Rest before slicing

   Remove from tin and cool completely. Wrap in a cloth and rest for 24 hours before slicing — the interior needs time to set.

Variations

• •

  Add caraway seeds for a more Scandinavian flavor

• •

  Include sunflower seeds for extra crunch

• •

  Make with commercial yeast instead of sourdough (different result but easier)

Storage

Keeps at room temperature for 2–3 weeks wrapped in cloth. Freezes sliced for 3 months.

Frequently Asked Questions