Servings: loaf
Traditional Danish Rye Bread (Rugbrød)
Authentic Danish rye bread made with cracked rye, flaxseeds, and sunflower seeds. Naturally leavened, no wheat, and low-glycemic. Fermented over two days for rich flavor and excellent keeping quality.
Equipment
- 1 Bread tin
Ingredients
Day 1
- 480 gram Whole Rye Flour 16 oz / 1 lb
- 160 gram Sourdough Starter 5.3 oz
- 320 gram Cracked Rye Berries 10.6 oz
- 140 gram Flaxseeds 5.3 oz
- 140 gram Sunflower Seeds 5.3 oz
- 3 gram Barley Malt Flour 1.8 oz
- 8 gram Baking Enzymes optional, ~0.2 oz
Day 2
- 12 gram Barley Malt Flour 0.7 oz
- 8 gram Baking Enzymes optional, ~0.2 oz
Instructions
Day 1
- In a large bowl, mix rye flour, 1¼ cups (10.1 fl oz) water, and sourdough starter until smooth.
- Refresh your sourdough starter with 2 tbsp rye flour and 4 tbsp water. Store it in the fridge.
- In a second bowl, combine cracked rye, flaxseeds, and sunflower seeds with 2½ cups (20.3 fl oz) water and 1 tsp salt.
- Cover both bowls and let rest at room temperature for 12–18 hours.
Day 2
- Combine both mixtures. Add 2 tbsp malt flour and optional baking enzymes. Mix for 10–12 minutes.
- Transfer dough to a greased 9x5" loaf pan. Optionally sprinkle with sesame seeds.
- Let rise at room temperature for 2–3 hours, until dough reaches the top of the pan.
- Poke holes in the top with a skewer or fork.
- Bake at 340°F (170°C) for 90 minutes.
- Remove from pan, wrap in a clean towel, and let rest overnight before slicing.
Notes
This bread is wheat-free and made with rye and barley, both lower on the glycemic index.
It’s rich in seeds and fiber, and perfect for open-faced sandwiches (smørrebrød).
Keeps well for up to a week when wrapped and stored at room temperature.
It’s rich in seeds and fiber, and perfect for open-faced sandwiches (smørrebrød).
Keeps well for up to a week when wrapped and stored at room temperature.