This is a recipe for probably the most famous type of bread in Denmark. Rye bread or Rugbrød as it is called in Danish, is a type of bread which is packed with different seeds, grains and cracked rye and is therefore a very healthy alternative to regular white bread.
It is actually pretty easy to make a homemade rye bread - it only requires some patience.
This recipe is based on a sour dough which takes about 5 days to make. However, ones this sour dough is made it can be kept 'alive' and then it is faster to make the a rye bread.
Outside Denmark, there are different varieties of this bread. The Danish version of rye bread is typically less sweet and has a harder crust. Rye bread is typically one of the things, from the Danish kitchen, that Danes living abroad are missing the most.
Read also: Easy recipe for Rye Bread WITHOUT sourdough
Because rye bread is more or less only made in Denmark and in some of the neighboring countries - some of the ingredients in this recipe can be hard to get a hold of if you are living in other countries. We normally add a little gravy browning to give the bread a more brown color. This should not add any taste to the bread so this can be omitted if you like.
It takes some time to make this bread. However, I absolutely think it is worth the time. I would really like to hear how it turns out for you and if you have any good tips which can improve the bread. If you can spare a minute you can make a comment below.
Danish Rye Bread (Rugbrød)
- 2 dl cracked rye kernels
- 2 dl cracked wheat
- 2 dl flax seed/linseeds
- 2 dl sunflower seeds
- 1 tbsp malt syrup (or dark syrup)
- 4 dl sour dough
- 8 dl water
- 4 dl all-purpose flour
- 4 dl rye flour
- 1 tbsp salt
- 2 tbsp gravy browning (can be omitted)
- In a large bowl; Add the cracked rye kernels, cracked wheat, flax seeds, sunflower seeds, water, malt syrup and the sour dough. Let it all soak for minimum 8 hours. This can with advantage be done in the evening, so that you can continue the morning after.
- After about 8 hours; add the rest of the ingredients and let the rye bread dough rise for about 1.5 hours.
- Divide the dough into two portions and pour it into two normal bread pans. Cover the bread pans with some plastic foil. Let the dough rise for about 1-2 hours or until the bread pan is full of dough.
- Bake the rye breads at 180 C (360 F) for about 1 hour.
- When done; remove the breads for the bread pans and let them cool off. When the breads are cooled off; keep them in an air tight container or a plastic bag.