Rugbrød (Danish Sourdough Rye Bread)

About This Recipe

Rugbrød is the foundation of Danish food culture. This dense, dark, tangy bread made from whole rye grains, rye flour and sourdough is the backbone of smørrebrød (open-faced sandwiches) and is eaten by the vast majority of Danes every single day. Unlike wheat-based breads, rugbrød uses the natural acidity of a rye sourdough starter (rugbrødsstarter) to leaven and preserve the bread — a loaf can last 1–2 weeks without going off. The bread is packed with whole rye berries, sunflower seeds and flaxseeds, making it one of the most nutritionally complete breads in the world. The baking process is long (3–4 days including starter feeding and resting) but largely hands-off, and the result is a loaf of extraordinary depth and character.

Ingredients

Serves 20

• 200 gactive rye sourdough starter
• 300 gwhole rye flour
• 200 grye berries(soaked overnight)
• 100 gsunflower seeds
• 50 gflaxseeds
• 400 mlcold water
• 15 gsalt
• 2 tbspdark malt extract or molasses(optional, for colour)

Instructions

1. 1

   Mix dough

   Combine sourdough starter, rye flour, water and salt. Fold in drained rye berries, sunflower seeds and flaxseeds. The dough will be very wet and sticky — this is correct for rye bread.

2. 2

   First ferment

   Cover and leave at room temperature 8–12 hours until the surface is bubbly and the dough has risen slightly.

3. 3

   Pan and second ferment

   Pour into a greased 1kg loaf tin (it should be three-quarters full). Smooth the top with wet hands. Leave to rise at room temperature until the dough reaches just below the rim, about 3–5 hours.

   Rugbrød rises very little — it is a dense bread by design.

4. 4

   Bake low and slow

   Preheat oven to 170°C. Bake 1 hour 30 minutes until a thermometer reads 96°C in the centre. The loaf should feel firm and sound hollow when tapped.

5. 5

   Cool completely

   Cool in the tin 30 minutes, then turn out and cool completely on a wire rack. Wrap in paper and rest overnight before slicing — fresh rugbrød is too moist to slice cleanly.

Variations

• •

  Add 50g of pumpkin seeds and replace molasses with 2 tbsp of cocoa for a darker, richer loaf.

• •

  A quicker version uses yoghurt instead of sourdough for acidity, with a small amount of commercial yeast for leavening.

Storage

Keeps wrapped in paper at room temperature 1–2 weeks. Freeze sliced up to 3 months.

Frequently Asked Questions