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"Home" » Nordic Bread

"Home" » Nordic Bread

Danish Rye Bread (Rugbrød)

Published: Sep 27, 2015 · Modified: Jul 9, 2020 · About 3 minutes to read this article. · By Kim Nielsen

Recipe for traditional Danish Rye Bread - just like it was make in the old days and like it is made today. Perfect for a healthy breakfast or lunch.
Jump to Recipe Jump to Video Print Recipe

Recipe for homemade Danish rye bread

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.

See more: Full recipe for sour dough used to make 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)

Recipe for traditional Danish Rye Bread - just like it was make in the old days and like it is made today. Perfect for a healthy breakfast or lunch.
Print Recipe Rate Recipe
Prep Time: 25 minutes minutes
Cook Time: 12 hours hours
Total Time: 12 hours hours 25 minutes minutes
Course: Bread
Cuisine: Danish
Keyword: Healthy bread, Healthy breakfast, Nordic bread, Nordic recipe
Servings: 2 bread
Author: NordicFoodLiving.com

Ingredients

Metric - US Customary
  • 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)

Instructions

  • 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 wrap (or a damp dishtowel). 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.

Video


Recipe for homemade rye bread (rugbrød)

Recipe for homemade rye bread (rugbrød)

Recipe for homemade rye bread (rugbrød)

Recipe for homemade rye bread (rugbrød)

Recipe for homemade rye bread (rydbrød)

Recipe for homemade rye bread (rugbrød)

Recipe for homemade rye bread (rugbrød)

Recipe for homemade rye bread (rugbrød)

Recipe for homemade Danish rye bread

Recipe for homemade Danish rye bread

Recipe for homemade Danish rye bread

Recipe for homemade Danish rye bread

Reader Interactions

Comments

  1. Lucy

    February 12, 2016 at 6:29 am

    Can you convert dl to grams with t h e dry ingredients or is it really by volume?

    Reply
    • Louise Dam

      February 21, 2016 at 3:06 pm

      Hi Lucy
      Actually I measure by volume in this recipe - it seemed easier.

      Reply
      • Lucy Torndahl

        May 05, 2016 at 1:04 pm

        Thank you so much. It is a fabulous recipe!

        Reply
        • Louise Dam

          May 23, 2016 at 1:03 pm

          Hi Lucy,
          Thank you for your comment. I'm happy you liked the recipe! :-)

          Reply
      • Lila

        January 11, 2017 at 3:20 am

        Do you have the flour measurements in weight? How do you measure flour by volume?

        Reply
        • Kim Nielsen

          January 11, 2017 at 6:49 am

          Hi. Sorry, I don't have the measurement in weight. That is a mistake from my side - I always convert the volume to weight when I cook
          However, I must have forgot it this time.

          Reply
          • Lucy Lou

            February 13, 2017 at 11:59 pm

            this looks like the bread I always used to bake, I am German, and this is my all time favorite bread.

        • RogerRoger

          October 04, 2022 at 12:24 am

          4 stars
          4/5 cup dry ingredients is about 150 g. That is what I use

          Reply
        • Peggy

          October 22, 2022 at 9:16 pm

          I always use a scale to measure dry ingredients. It is much easier. Please convert the recipe to grams rather than dl. Much easier to convert.

          Reply
          • Kim Nielsen

            October 24, 2022 at 6:54 am

            I agree with you. Ingredients measured in weight is much better. I need to do that at some point. Thanks.

          • Guenter Foit

            December 16, 2022 at 11:17 pm

            4 stars
            You hit the nail right on the head Peggy. All solid materials should be in grams or kilograms. Liquids (as long as they are close to water should also be in grams since 1 liter equals 1000 g or 1 kg. Lets get rid of Freddy Flintstone measurements.

      • Bee

        July 23, 2017 at 1:12 pm

        What is the measurement of the bread pan? I

        Reply
        • Ann

          May 17, 2020 at 11:17 pm

          I have been married to a Dane for 36 years and lived in DK for 4. Over all these years I have tried without success to make homemade rugbrød. I have even tried the Claus Meyer recipe from the NYTimes. Your recipe with my own sourdough turned out fabulously!!! I can make boller but now I can make rugbrød too for the annual julefrokost! Tusind tak for hjælpen!!! Success finally

          Reply
          • Kim Nielsen

            May 18, 2020 at 5:15 am

            You are welcome - I am happy that you like the recipe for rye bread - it is simple and it works! Regards Kim (NordicFoodLiving.com)

          • Cheryl

            September 30, 2024 at 4:06 pm

            5 stars
            Did you use dark or light whole grain rye. I am new to rye. Thank you

      • Bente Goyer

        May 24, 2020 at 6:44 pm

        5 stars
        Just made my first loaf with the sourdough. It is absolutely fantastic. Thank you for sharing your recipe. If I wanted to omit the seeds, would I just increase the flour. Thank you again.

        Reply
      • Alice

        June 07, 2020 at 9:07 pm

        I halved the recipe however I had an issue that when baking the crust wasn’t letting any steam out and even though the bread ended up being in the oven for almost three hours it was still doughy and raw inside. I’m super confused and I was wondering if anyone had some advice?

        Reply
        • Rachel

          June 29, 2020 at 3:13 pm

          4 stars
          I had the same issue. I ended up cooking a full half hour more. I wonder if the baking temperature is too high?

          Reply
        • Rachel

          July 05, 2020 at 8:05 pm

          I made it again and checked the internal temperature after an hour. It was plenty high enough (210 degF). I think the trick is to let the bread rest, maybe wrapped in a towel, for ~24 hours before you cut into it to get the moisture to equilibrate a bit.

          Reply
        • Joan Clickner

          October 20, 2021 at 5:20 pm

          I don't know if you ever figured out the problem, but I wonder if your sourdough wasn't alive. If it had no air bubbles in it (not being alive), I can picture it just staying heavy and not really cooking.

          Reply
          • M Salomon

            May 13, 2023 at 7:19 pm

            5 stars
            Perfect!! Had this bread daily when I was a child but as an adult only when I visit in Scandinavian countries. Now, I will have it daily again, thank you!

        • Kirsten Petersen

          October 24, 2021 at 2:27 pm

          It sounds like your bread was not rising enough. Sourdough not active enough?, drafty location where rising? I like to start with hot oven for 20 minutes, then lower temperature. Might have been too wet dough? Id have to stand and look over your shoulder to see whats going on. Good luck. Remember to take notes when something turns out fantastic.

          Reply
        • Ann B Pedersen

          June 09, 2022 at 7:17 pm

          I prick holes in the dough before the last rise so that the air can get out! I use kebab sticks.

          Reply
      • Sebastien

        April 03, 2025 at 7:45 pm

        5 stars
        Excellent recipe and so easy with the volume measurements. As we can't get proper rygbrød in Spain this has become a weekly family favourite. Thanks Louise.

        Reply
    • John McC

      February 04, 2017 at 7:59 pm

      Sikke en overraske. Jeg kan lave rugbrød i NewJersey. This is a great recipe. I go to Danmark every year and I just love the bread there. I never imagined I could make my own. At first I was a bit intimidated about making a starter but following your instructions it was actually quite simple. After the first bread and maintaining the starter it is now really active. I ended up making one large bread and had to adjust my cooking time accordingly. I can't tell you how excited I am about making this bread, Mange tak. Now I can make a potato sandwich like I get in my favorite cafe Dyrehaven on Sønder Blvd in København. I love your webpage.

      Reply
      • Kim Nielsen

        February 05, 2017 at 7:41 am

        Hi John. Mange tak for din kommentar. I'm happy that you like the Ryebread and that you have had success with the recipe. I have lived in the states for some time so I'm absolutely familiar with the feeling of getting some homemade Ryebread :) Regards Kim

        Reply
    • Richard

      July 06, 2017 at 4:04 pm

      about 28grams is one ounce

      Reply
    • mihai

      January 07, 2019 at 1:52 pm

      Exactly ..use grams. I hate the volumes

      Reply
    • Angela

      February 21, 2019 at 3:24 pm

      Hi has anyone converted this to grams yet? To be honest I have never come across “dl”, what is this?

      Reply
      • Kim Nielsen

        February 25, 2019 at 7:23 am

        Hi. "dl" means deciliters and is a way of measuring volumen in Europe. 1 dl = 1 deciliter = 2/5 US cups

        Reply
        • hester

          March 05, 2019 at 7:16 pm

          Hi Kim,
          Recipe looks great. I deciliter is actually 4/5 of a cup US

          Reply
          • gabriel Flutur

            March 12, 2019 at 1:37 am

            And how much has a cup? Thanks

          • Louise Boudreau

            March 21, 2019 at 3:43 pm

            ! dl = 100 ml

          • Fred

            November 26, 2020 at 7:10 pm

            Actually, a deciliter (100 ml) is 2/5 of a cup. A cup is about 250 ml or 2.5 dl.)

        • Virginir

          April 07, 2020 at 6:42 am

          Hey,
          I'm french, and we rarely use dl for recipies, will be weird ! More gramme (gr) or millilitre ml.
          I'm trying your recipie this morning :)

          Reply
          • Kim Nielsen

            April 07, 2020 at 1:52 pm

            Hi. Yes it is different what we are used to use. In Denmark use normally use decilitre (dl) or sometimes milliliter (ml). I hope that you have success with the recipe :-) Regard Kim (NordicFoodLiving.com)

      • Tyrone

        March 20, 2020 at 3:07 pm

        Its deciliters yo fool! Ma mama Always used dl for her cornbread. She used to say: Eyy Erol!! Come go shop for me!! Buy me two tins a sardins and a bread

        Reply
        • Beni

          May 04, 2020 at 3:21 pm

          Deciliters make no sense when is not about liquid. What is 4 dl of flour ?

          Reply
          • Kim Nielsen

            May 05, 2020 at 9:25 am

            Yes you are right - it makes most sense to use decilitre when talking liquids. I have just made a small test in my kitchen. One decilitre is about 50 grams (2 oz). Regards Kim (NordicFoodLiving.com)

    • Andrea

      April 25, 2019 at 7:11 pm

      Kim, I’ve just started making the bread again and put all the ingredients in at once by a mistake. Do you think this will ruin the recipe or just make it more sour?

      Reply
      • Kim Nielsen

        April 25, 2019 at 8:16 pm

        It's hard to say. However, I would just try to mix it well together, let the dough rise and then bake it like described in the recipe. I hope that it will turn out great.

        Reply
        • Andrea

          April 26, 2019 at 4:30 pm

          I am curious what size pans you use. Do you ever bake the bread in a Pullman loaf pan with a lid?

          Reply
          • Kim Nielsen

            April 28, 2019 at 7:43 am

            I normally use my 35 x 14 x 6 centimeter loaf pan (14 x 5.5 x 2 inch). A Pullman loaf pan would also work but I would not use the lid when baking.

    • Calvin

      April 01, 2021 at 11:38 am

      5 stars
      https://www.convertunits.com/from/decaliter/to/grams you can do that conversion here.

      Reply
      • Julia

        June 08, 2021 at 8:09 am

        It doesn't make much sense to use it. You have to weigh everything with those volumes as density od products is different.

        Reply
    • Jenny

      December 01, 2021 at 1:17 pm

      5 stars
      My Swedish great grandma would go out early in the morning, catch fish, and make ryr bread all before the sun came up to start milking the cows! Hers ryebread was a much smoother, dense, but fluffy recipe without visible cracked grains. I believed she also used molasses. This recipe seems so similar but is very different in texture/color. Hers was a dark brown and felt more like ponds cake in your mouth. Any suggestions or alternatives to make it more like hers?

      Reply
    • Martin Krogh

      April 03, 2022 at 4:54 pm

      How many gram in 1 dL? The answer is 100.

      Reply
    • Heath Mahaffey

      September 08, 2022 at 11:34 pm

      Use the volume method and after you measure out each ingredient take that amount and weigh it so you have the corresponding weight in grams. That’s what I did.

      Reply
    • Habibullah

      July 19, 2023 at 10:36 am

      Thank you very much Lucy. I like this bread .

      Reply
    • Hazel Peterson

      June 02, 2025 at 7:19 am

      Hi Luvy,
      If you switch to US customary measurements, King Arthur Flour has a chart with conversions from cups to ounces and cups to grams. I prefer to weigh my dry ingredients.

      Reply
  2. Christine

    March 10, 2016 at 7:44 am

    Thank you so much for this recipe! I lived in Denmark for a year and loved the rye bread there. Now I live in the UK, where it is hard to get good bread. That is not so easy for a German! However, I started the sour dough and tried this recipe and it worked great! I love the taste and it feels a bit like I am back in Denmark! I also regularly bake your Kanelstang and it is fantastic every time I do it. Not as pretty, I have to admit, but lovely flavor. Keep on bringing great recipes!

    Reply
    • Louise Dam

      March 12, 2016 at 10:59 pm

      Hi Christine
      I'm so happy to hear you liked our recipe for rye bread - and also the Kanelstang. It's also one of our many favourite recipes.

      Reply
  3. Alanna

    May 31, 2016 at 10:13 pm

    Hello - your video and the printed recipe have a slightly different process. The video adds the syrup and browning before the 8 hour soak, and the recepie doesn't mention to add it until "add all other ingredients" after. Which is correct? Thanks

    Reply
    • Louise Dam

      June 12, 2016 at 6:45 pm

      Hi Alanna,
      You can do both. But I found out it was actually easier to add the syrup and browning before the soaking. And I made the video after the writing and photos :-)

      Reply
  4. Wendy Bredahl

    July 15, 2016 at 6:32 am

    Hi, trying to make this in UK for my Danish husband. The question that I have is on all purpose flour. For bread I normally use strong white flour, but looking at all purpose flour on the internet it says it is plains flour. Which should I be using for this recipe as it is very confusing!

    Reply
    • Louise Dam

      July 20, 2016 at 6:06 am

      Hi Wendy,
      I'm not sure but maybe it is called Plain White Flour in the UK?

      Reply
      • Richard

        July 06, 2017 at 4:06 pm

        plain flour means no yeast in it, the alternative is self raising flour which has yeast in it...

        Reply
    • Angela

      February 21, 2019 at 3:31 pm

      Hi

      All purpose flour is plain flour (low gluten content). Strong flour is usually used for bread but this bread has a dense structure and low gluten content meaning the bread dough will be more cake like rather than stretchy like a bread or pizza dough.

      With reference to a comment below neither flours will contain yeast, self raising flour is simply plain flour with raising agents added - usually baking powder.

      Reply
  5. Max

    July 26, 2016 at 2:12 am

    Hi,
    First time ever making bread. i followed the instructions but the loaf came out quite flat and raw in the middle. My hunch is I didn't leave the dough in the bread pan for long enough, or, the sourdough didn't gain enough yeast. Any suggestions?

    Reply
    • Kim Nielsen

      August 03, 2016 at 12:45 pm

      Hi Max. I'm sad to hear about this mistake. But you are absolutely right. It might be the sourdough which was not good enough or that the bread did not rise long enough. Have you tried one more time and how was the result then? Regards Kim.

      Reply
      • Lawrence Leason

        October 22, 2018 at 9:58 pm

        Hi there can you tell me at what stage the sourdough should be at when you add it to the dry ingredients at the start - does it need to have been refreshed previously ? Ie another 8 hours before you add it to the grains? Thanks.

        Reply
        • Kim Nielsen

          October 23, 2018 at 5:27 am

          Hi. Normally I add the sour dough when it has small bobles on top, like described in my post about sour dough here on my blog. This typically happens on day five of the 'groth' of the sour dough. If I have some sour dough in the fridge, I normally take it out 24 hours before I need it, refeed it and then let it sit on my counter top for 24 hours.

          Reply
  6. Lucy Torndahl

    August 15, 2016 at 2:11 pm

    I just want to thank you again, t=you have made so many people happy with this bread. Everyone who tries it says says it is the best bread they have ever had! I have such fun with it! I use the ratios you have and have tried many different flours and grains and seeds and it always turns out GREAT!

    Reply
    • Kim Nielsen

      August 15, 2016 at 3:08 pm

      Hi Lucy. Thank you very much for your comment. I really enjoy hearing that you like the recipe. I will also say that this is the best rye bread I have ever had and I'm from Denmark where we eat rye bread every day :-) Regards Kim

      Reply
      • Lucy Torndahl

        August 15, 2016 at 3:41 pm

        My husband is a Dane, and until I found this recipe I had failed at making it in the US. I had brought back the packs from Bilka and never could get it even close. Now we don't have to wait to visit to enjoy it, and your Frikadeller, oh my! Plus lately I have been using the whey from my yogurt making in place of the water. It is amazing how forgiving this recipe is to my experiments. Buckwheat, Teff, Kamut, Millet, red oats, it doesn't mater what grains I add, it is always GREAT! Thank you!

        Reply
        • Kim Nielsen

          August 15, 2016 at 6:20 pm

          Then I can believe your husband love this Rye Bread. Yes, you are absolutely right. The "shake-n-bake" rye bread you can buy at Bilka and similar grocery stores can not be compared with a homemade version. I think it's nice that you have experimented with different types of grains - I will definitely remember this the next time I make this bread. Thanks for the tip :-)

          Reply
      • Lucy Torndahl

        August 15, 2016 at 3:52 pm

        now if I could get the Karry Salat right, now that would be a win!

        Reply
        • Kim Nielsen

          August 15, 2016 at 6:21 pm

          As of now, I don't have a recipe ready for Karry Salat. However, this will be on my to-do list :-)

          Reply
        • Monique Bonk

          March 22, 2022 at 9:11 pm

          Hello! I live in Canada and I’m having trouble finding malt syrup, I substituted fancy molasses. And browning gravy, I substituted Maggi. Could you comment on the reasoning for the brown gravy? Is the browning gravy for the colour or is it for taste? I’ve never had it so not sure what it tastes like? Savoury? Thank you. I am in the rising Stage right now so I can’t say how it’s turned out. But it sounds amazing? Thank you!

          Reply
          • Kim Nielsen

            March 23, 2022 at 8:03 am

            Hello. The brown gravy in Danish rye bread is only for coloring it does not add any taste. You might be able to find something similar to add a brownish color to the bread.

    • Sarah

      June 29, 2017 at 6:32 am

      I am so excited by your flours comment. I am gluten free, and need a wheat free alternative. Which flours have you tried? Did it change cooking times? Thanks in advance!

      Reply
  7. Nic Clark

    August 24, 2016 at 2:47 pm

    Hi, thanks for the recipe and the great blog... My wife is Danish and we loved there for a year, I have been converted to ryebread! However, the bread did not turn out quite right for me - it rose well and looked promising but the middle is soggy! Could this be the sourdough or might I have done something wrong?

    Reply
    • Kim Nielsen

      August 24, 2016 at 3:44 pm

      Hi Nic. Thanks for your nice words. When the middle is soggy it sounds like a problem with the temperature during the baking of the bread. Maybe the temperature in the oven was a bit too low?

      Reply
      • Alexandra

        December 14, 2021 at 8:01 pm

        Hi! I would really love to know more about the baking forms you use for rye bread. It seems from the pictures that you use different ones? Are they of the same size?
        And thank you for the great recipe! Our family has been enjoying it for quite a long time now

        Reply
        • Kim Nielsen

          December 16, 2021 at 12:32 pm

          You are right. The baking forms are a little different in size. I have got these cheap forms from IKEA. I have to amid. I normally don't care too much about the sizes of the forms. I just pour in the dough and adjust the baking time based on experience. If it is you first time making this bread then I suggest using something similar to 35x14 cm pan (14 x 6 inch).

          Reply
  8. Stephanie

    August 26, 2016 at 9:41 am

    This looks great but can I use dry yeast instead of sourdough starter?

    Reply
    • Kim Nielsen

      August 26, 2016 at 10:53 am

      Hi Stephanie. That is actually a good question. I don't know but I think it might work. I always use sour dough. However, if you try it with dry yeast I would really like to hear how it turns out. Regards Kim

      Reply
    • Danny

      October 31, 2017 at 6:13 pm

      Yes you can, I made a faux starter of:
      100g Dark Rye Flour
      100g of Bread Flour
      1 Packet of Active/Instant Yeast
      450g Water

      Mix to combine and it should give you just a little more than you need for this recipe. Just add the starter to the seeds like they show in the video.

      Reply
  9. Kristin Cleveland

    August 27, 2016 at 2:57 pm

    Thank you for your recipes. Our family is hosting a Danish exchange student and we can't wait to make some of your recipes. Thank you!

    Reply
    • Kim Nielsen

      August 28, 2016 at 9:16 am

      Your are welcome. That sounds great, I'm sure your exchange student will love you for that. I'll also recommend you to try the Danish Pork Meatballs . Regards Kim

      Reply
  10. Jonathan Hansen

    October 14, 2016 at 4:44 pm

    Kim

    My bread is always delicious but the last batch was crumbly; did I let it rise too long before baking? Some recipes suggest poking the bread with a skewer before putting it in the oven. What say?

    Thanks,
    .

    Reply
    • Kim Nielsen

      October 14, 2016 at 8:20 pm

      Hi. Hmm, that's difficult to say for sure. Poking the bread before baking is a good idea to avoid the top from breaking but normally this should not be necessary. Did you maybe add too little water?

      Reply
      • Jonathan Hansen

        October 14, 2016 at 8:30 pm

        Hello Kim. I don't believe too little water was the cause. The crumbliness WAS largely confined to the "top." I'll try poking it next time and check my measurements. Many thanks for responding--and for a recipe that should make Lagkagehuset blush. JH

        Reply
  11. Celine

    October 22, 2016 at 3:48 am

    Hi Kim,
    I was in Denmark last year and loved the bread there. So I was happy to find your recipe. I did however have to change the proportions of water and salt which are way too high per my experience. My first bread came out all flat and soggy inside. So I reduced the water to 2 cups and the salt to 2 tsp (not 2 tbsp).
    Anyway, no worry. I don't mind experimenting a bit. And I'm so glad to be able to make my own bread now.

    Thank you,

    Reply
    • Kim Nielsen

      October 22, 2016 at 5:42 am

      Hi Celine. Thanks for your comment. I always love to hear about people's experiences with this recipe. It is good that you made it work. I also like to experimenting in the kitchen and I almost never follow a recipe 100% :-)

      Regards Kim

      Reply
  12. Celine

    October 22, 2016 at 3:57 am

    Hi Kim,

    Céline again. Just forgot to talk about the starter. I saw you mentioned using honey to accelerate the fermentation. But Sally Fallon who wrote Nourishing tradition (US) warns against it because sugar introduces an alcoholic fermentation. So no honey should be used to make the starter. Also, if you like your bread really sour like I do, you can't used any sugar in the bread recipe for the same reason. So I skip the malt extract and let my bread on the top of my fridge for 48 hours before I bake it.
    Finally, a note for people using dry yeast instead of starter. Yeast does not break down the acids found in grains. So the bread is less nutritious.
    Hope this is useful. Thank you.

    Reply
    • Kim Nielsen

      November 07, 2016 at 12:06 pm

      Hi Celine. Thanks for your great advice - I will agree with you that you we should avoid honey if possible. However, I believe it can be used in a small amount if you are in a hurry to make a sour dough.
      And again I will agree with you - if you are looking for a more sour rye bread it is absolutely a good idea to reduce a little on the sugar added. However, I would not remove all the sugar as it is also used to start the rising process of the bread. Again, thanks for your great advice.

      Reply
      • Celine

        December 15, 2016 at 8:01 pm

        Thanks you Kim for this information.
        Hope you're enjoying this holiday season.

        Reply
  13. Adz86au

    October 25, 2016 at 12:05 am

    Thank you so much for this recipe! Made two loaves the other day, and they came out fantastic! Been really getting into cooking from my heritage which is Danish/German and this bread recipe was by far the best and believe me I was looking! My only problem is making enough to keep up with the demand. Thank you again.

    Reply
    • Kim Nielsen

      October 31, 2016 at 4:42 pm

      Thanks for your comment. I'm happy that you like them. I hope you can continue finding inspiration on my blog :-) regards Kim

      Reply
  14. René Leuring

    November 11, 2016 at 9:29 pm

    What a delicious recipe, I har just made it, and finished eating the first slice, and it tastet incredible.
    Thank you so much for the recipe, Best regards René

    Reply
    • Kim Nielsen

      November 11, 2016 at 10:01 pm

      Hi René. Thanks for your comment, I'm happy that you have had success with the recipe and that you like it. Regards Kim

      Reply
  15. Jasmin

    November 27, 2016 at 9:15 am

    Hi Kim! I made the bread twice and it came out really good. My boyfriend's mom bought the ikea mix bread and I was looking to do something similar and it indeed was. I couldn't fined cracked rye kernels so I used spelt grains instead and it came out great. Thank you for this lovely recipe!

    Reply
    • Kim Nielsen

      November 28, 2016 at 6:32 pm

      Hi Jasmin. Thanks for your comment. I'm familiar with the Ikea bread mix - it should also be OK. However, I've never tried it personally myself.
      I can only imagine that spelt grains would also be great for this bread. Regards Kim

      Reply
  16. Patrick

    December 05, 2016 at 3:34 pm

    Hi Kim,
    I enjoyed making the Danish rye bread and it went together and came out just like the pictures. Unfortunately, when I tried the first piece if discovered it was so salty it made it rather unpalatable. I followed the recipe exactly and triple checked the amount of salt, 2 tbsp (tablespoons). Thinking maybe it was suppose to taste that way I had a friend from Denmark try it and she agreed that it was too salty tasting. Could the amount of salt be a misinterpretation from Danish to standard U.S. measurements?

    Thanks

    Reply
    • Kim Nielsen

      December 05, 2016 at 4:32 pm

      Hi Patrick. I'm sorry to hear that it was too salty. I've just checked the recipe one more time and it is 2 tablespoons of salt (tbsp). However, that said I normally just add the salt by eye. Next time I will carefully measure the amount. Try only adding 1 tbsp if you are trying one more time. Again, I'm sorry to hear about the bad result. Regards Kim

      Reply
      • Fred Carmean

        May 23, 2020 at 12:31 pm

        Standard US table salt is about twice as dense and has smaller granules compared to kosher salt or sea salt. As a result, 1 teaspoon of table salt is almost twice as much salt. I Kim is using Kosher or sea salt and Patrick used table salt.

        By the way, I love this recipe! I have visited Denmark several times and loved the bread but couldn't find it here. Glad I found your page.

        Reply
  17. gaynor davenport

    January 03, 2017 at 11:29 am

    Thank you for the recipe. This is my first time using sourdough.
    I live in the UK and did not manage to get cracked rye so just used non-cracked rye instead. I used a sourdough starter and fed for a week and it seem to look how it should and appeared active but the dough did not rise in the bread pan before before baking even though I waited much longer than the recipe suggested.

    Can you offer any advice for next time please?

    Reply
    • Kim Nielsen

      January 05, 2017 at 9:31 pm

      Hi Gaynor. Sorry to hear about this issue. I would normally suggest that the problem is the sourdough if you don't get the bread to rise. Did you use my recipe for the sourdough?

      Reply
  18. Mary Arnold

    January 09, 2017 at 2:33 am

    I am having trouble finding Malt syrup. What else can I use?

    Reply
    • Kim Nielsen

      January 10, 2017 at 12:02 pm

      HI. Maybe you can find it under the names of Barley Syrup or Malted Cereal Syrup? I'll look more into this because I know this can be hard to find some places.

      Reply
      • Alex D Falcone

        January 10, 2017 at 9:32 pm

        I found the syrup on jet.com under barley malt syrup. It was delivered in two days.

        Reply
      • Alex D Falcone

        January 10, 2017 at 9:34 pm

        Do you use raw or toasted sunflower seeds, or does it matter?

        Reply
        • Kim Nielsen

          January 10, 2017 at 9:48 pm

          I normally just use raw sunflower seeds.

          Reply
  19. Kathy C.

    January 16, 2017 at 2:21 pm

    Hello, I can get rye malt (malted rye grains) from a local homebrew supplier for a fraction of the price of the whole grain rye that I get at the grocery store. Is this an acceptable substitute? Will the rising / baking time or anything else change? Would this have the flavor of using rye + malt syrup?

    I should say that I attempted to make this recipe using the malted rye and no malt syrup. The loaves collapsed, but I don't know if this was because I used rye malt or other factors.

    Thanks for any advice folks may have!

    Reply
  20. Gina

    January 27, 2017 at 3:15 pm

    What internal temperature do you aim for to see if the bread is cooked enough?

    Reply
    • Kim Nielsen

      January 29, 2017 at 7:07 pm

      Hi Gina. I don't aim for a internal temperature. I normally gently knocks on the bread - the sound should be hollow somehow. This is my low-key technique.

      Reply
      • Gina Bisaillon

        July 07, 2018 at 8:38 pm

        I've been experimenting, and I've found that my bread needs to reach at least 205 degrees Fahrenheit internal temperature, and today I took it out at 209 degrees and it was beautifully caramelized on the outside!

        Reply
        • Gina Bisaillon

          June 08, 2023 at 11:09 pm

          5 stars
          This is 2023 and I'm still making your bread! I find that it's important to let it cool slightly and then wrap it tightly in plastic so that the moisture will even itself out and the crust will stay soft. Before I do that, I divide the loaves and after wrapping, I freeze them separately. The bread keeps really well that way - I live alone, so I can only eat so much of it!

          Reply
  21. Shahida Lotfi-jad

    January 28, 2017 at 10:18 pm

    Hi,

    Can you please inform me if you remove the bulk or part of the first days starter and continue doing through the seven days? I am asking this since you do not mention in your instructions.
    Most North American bakers advise part of each days sourdough starter should be discarded.
    I look forward to hearing from you.

    Reply
    • Kim Nielsen

      January 29, 2017 at 7:11 pm

      Hi. I normally never remove or discard any of the sourdough. I am always using the same and very simple instructions for my sourdough. You should only discard the entire dough if it smells rotten. The correct smell is like beer and a little vinegar-like.

      Reply
  22. Connie Garnett

    January 28, 2017 at 10:33 pm

    Thank you for publishing your recipe. I had a bread similar to this one in Chile recently, from a Bavarian bakery and loved it. I can find Rye kernels or flakes here at hone in the US, but not cracked kernels. Which would be better to use? Also is it really 2 tablespoons not teaspoons of Salt?

    Reply
    • Kim Nielsen

      January 29, 2017 at 6:55 pm

      Hi Connie. I think Rye Kernnels is the better choice. Yes it is 2 tablespoons of salt.

      Reply
      • Connie Garnett

        February 02, 2017 at 11:36 pm

        Thank you. Making it again now per your instructions and will let you know how it turns out

        Reply
        • Connie Garnett

          February 03, 2017 at 1:58 pm

          Two tbls of salt was too much. Bread looked fine, but was much too salty. Going back to two tsps salt. Also, I used rye kernels and chopped them in the blender. From the look of the bread, thatworks fine in place of cracked rye.

          Reply
  23. Gina

    February 01, 2017 at 12:51 pm

    About the sourdough. Do I have to feed it just before using or is it okay to use it straight out of the fridge?

    Reply
    • Kim Nielsen

      February 01, 2017 at 4:48 pm

      I would take it out a day in advance and feed it one time before using it :)

      Reply
      • Gina

        February 01, 2017 at 5:35 pm

        THANK YOU! I am making some this weekend. I am a grain addict so I am looking forward to a real treat!

        Reply
      • Gina Bisaillon

        April 27, 2018 at 7:15 pm

        Update: I had been feeding the starter the day before, as you suggested, but this time I wanted to skip that step and used a starter that hadn't been fed in months and my loaves turned out beautifully! This is good news for me because I spend months away every year and I'm always anxious to get my bread baked when I return!

        Reply
        • Gina Bisaillon

          July 07, 2018 at 8:45 pm

          I think you could alter your recipe to reflect this - the fact that the sourdough doesn't need to be refreshed before using it in your recipe. It makes perfect sense, since all that grain and liquid is activating the sourdough of course. If you haven't tried this, you should, and you could alter the recipe to reflect this.

          Reply
  24. Philip Tramdack

    February 06, 2017 at 1:55 am

    Thank you so much for this post. For the past ten years I have been working on this bread and I am surprised to find that I have landed on your target.

    4 cups pumpernickel
    2 c whole wheat
    1 1/4 cups steel cut oats
    1/8 teasp cumin
    2 Tablespoons caraway seeds ground in the mortar 100 times
    1 teasp wheat gluten
    2 teasp salt
    start with 1 cup warm water
    3/8 cup barley malt
    1 teasp yeast (regular baking yeast) in summer; two in winter

    1 1/4 cup sourdough starter discussed elsewhere. Just put half a cup of whole wheat flour or any flour in a jar and add a cup of water and leave it on the counter for a week. Main point! NO METAL MUST TOUCH THE STARTER! NO METAL HENCEFORTH. It will kill the starter dead.

    Feed with a bit of flour and water after a day or two. It will ripen, and depending on the yeasts in the flour and air, may smell like fragrent sour pears or stinky tennis shoes. IT DOESN'T MATTER. It all works fine. If it has a chemical smell the starter has gone bad very (rare).

    Mix it up, knead at least 100 times and let it rise 24 to 36 hours, the longer the better. After 36 or even 48 hours the bread has a real bite to it. I like it, You can bake it in a regular bread pan, or on a pizza stone for a pain paysan. I have a PULLMAN PAN which allows the dough to rise to a nice, square loaf perfect for slicing thin and making Smørrebrød is the best by far. I bake it over a water bath at 425 for 55 minutes.

    Note that this recipe is the place where I have ended after ten years of experiments. You can take it or leave it, but I think this is the best. PJT

    Reply
    • Kim Nielsen

      February 16, 2017 at 2:36 pm

      Hi Philip. Thanks a lot for you great mail! I'll definitely keep this recipe in mind the next time I'm experimenting with rye bread in my kitchen. I also believe that it can be a great help for others. Regards Kim

      Reply
    • Lawrence Leason

      October 22, 2018 at 10:05 pm

      I’m always stirring my starter with metal spoons and haven’t noticed any detrimental effects.

      Reply
  25. Gina

    February 16, 2017 at 10:00 pm

    Well, I did get around to making a batch and I'm glad I waited a week to post this because the bread actually has improved both in flavour and texture in that time.

    My dough was more runny than yours (now I know it's because we probably have a different way of measuring the flour -- hence the usefulness of measuring by weight) and so it was pretty sticky for a while though I baked it to 205 degrees F -- the temperature recommended by other expert for similar breads. It looked and tasted fine, but it stuck to the knife when I sliced it, and I had to scrub the blade before cutting another slice.

    But now the texture is drier though still perfectly moist and delicious, and there is no longer any sticky residue on the knife.

    I used your sourdough starter and followed your directions for feeding it the day before, and that also worked out very well. Now I'm looking for excuses to use sourdough!

    Just one question: if I wanted to add some whole rye berries, should I cook them beforehand?

    Agaim, thank you for a fine recipe!

    Reply
    • Kim Nielsen

      February 17, 2017 at 2:34 pm

      Hi Gina. I'm happy that is worked out pretty good. I didn't know the 205 F trick - However, I'll test it next time I am making a rye bread. Regarding your question: I normally never cook the rye grains beforehand. I would simply just add some extra gains. And just one final comment. I'm currently working on a recipe for a super simple rye bread without sour dough. I'll post it in a short time on my blog.

      Reply
      • Gina

        February 17, 2017 at 6:27 pm

        Not just "pretty good" - very good!!

        I have tried versions of this bread without sour dough and they didn't measure up, but it might be nice to have a recipe in reserve for emergencies

        Reply
      • Gina Bisaillon

        July 07, 2018 at 8:40 pm

        Well, I've been using cooked rye kernels for the last two batches, with great results. I just add 3/4 cup of the cooked grains (simmered for one hour, then cooled).

        Reply
    • Jim

      January 04, 2019 at 2:35 pm

      Hi Gina. Not sure of the way this site works, but I've just baked a loaf of this rye bread with seeds etc. and have the same sticky knife business going on... How long did you find you need to leave it before it sorted itself out? Also, did you store it covered to dry out, or just leave it out?
      I'm used to sourdough and the process, and I might just try less rye and more spelt, and maybe use a tiny bit of sugar rather than molasses I used - the rye or the molasses might both have contributed to stickiness. However - it did taste good!
      Thanks,
      Jim.

      Reply
  26. LIsa

    February 17, 2017 at 8:29 pm

    Hello Gina,

    Just an update: I have made your exact recipe 5 times. The sixth time just today. I found that my loaves were rising with a big air pocket at the top of the loaves so I went and purchased a Pullman loaf pan with lid. My last baking was yesterday and the loaf came out absolutely perfect. Here are the details:

    -used one whole 9X13" Pullman loaf pan & lid instead of two smaller un-lidded pans
    -exact same recipe except I went and purchased a dry malt extract (at a local beer supply store) and then dark brown malt powder really worked as both the sweetness of the syrup and the dark color of your gravy coloring

    Bread was amazing. I allowed it to cool 8 hours at room temperature before slicing thin the perfectly square pieces. Each slice of bread is evenly moist with the same air bubbles in size. The grains are well cooked and it sliced perfectly.

    The next baking I will be trying one new thing: to allow the loaf to cool *inside* the Pullman pan/lid. I was advised this would also allow the steam to evenly penetrate the bread back into the bread instead of evaporating.

    Reply
    • Inga

      July 28, 2018 at 12:23 pm

      This is so useful for me. I have been making this bread successfully for a long time now, in a Pullman loaf pan but without the lid. The last two times I’ve baked my breads came out with the hole below the crust.
      Do you bake the bread with the lid on?
      Anything else I should know that you want to share?
      Thank you very much
      Inga

      Reply
  27. Martina

    February 21, 2017 at 4:06 am

    Hi Kim,

    My husband's family is Danish and I decided to try making your Rye Bread with Grains recipe since there is no authentic Danish baker close by where we live in Canada.

    It turned out great and my husband was very pleased. I even made Danish Liver Pate to go with it,

    One question I have is that on Day 5, it mentions :make sure that you stir in the mixture several times a day." Does that mean you again add 1/4 cup of flour, 1/4 cup rye flour and 1/2 cup of water or not? I didn't, but re-reading the recipe, I might have misunderstood. Please inform.

    Thank you

    Reply
    • Kim Nielsen

      February 22, 2017 at 11:47 am

      Hi Martina. I glad that it turned out good :-) On day five, the sour dough should be ready directly as it is. So you are right, you don't need to add flour on day five. You simple just stir a little in the sour dough to make the consistency even.

      Reply
  28. Diego

    March 15, 2017 at 6:45 pm

    Hi! First of all: Thanks so much from this receipe!

    Since I came from Danmark I've been thinking of doing this bread and last week I started doing the Sourdough following your steps.

    I couldn't get all the ingredients here in Uruguay (rye kernels, gravy browning) so I made a couple of local modifications but the result is soooo good! Im so happy with this bread, its not exactly like the danish but the consistency and the sour taste resembles very very good the original!

    Thank you so so so much for the receipe, the nice website and video!

    Reply
    • Kim Nielsen

      March 16, 2017 at 9:37 pm

      Hi Diego. Thanks a lot for your nice comment. I'm rally happy that you like the bread. It's comments like yours that wanna make me share on my blog :-)

      Reply
  29. Lene

    March 24, 2017 at 8:30 pm

    So at what stage do you take/save some starter for next time?
    Or do you make a new starter each time?

    Reply
    • Kim Nielsen

      March 25, 2017 at 9:27 am

      Hi Lene. That depends on if I know when I'm going to make a second bread. If you remember to keep a little sour dough in the fridge then you can easily start up a new sour dough in 1-2 days - take it out on the kitchen table and feed it once or twice.

      Reply
  30. Inga

    April 22, 2017 at 1:41 pm

    Wonderful recipe. Do you think I can replace some or all of the all purpose flour with whole wheat?
    Tusinde tak.
    Inga

    Reply
    • Kim Nielsen

      April 22, 2017 at 2:02 pm

      Hi Inga. Thanks for your nice comment. In generel I would not replace the all-purpose flour with whole-wheat flour. But if you try, I would suggest replacing only 1/4 of the all-purpose flour.

      Reply
  31. Madeleine

    April 24, 2017 at 9:43 pm

    Hello! I'm going to make this bread later this week (making the sourdough now!) and thinking about what ingredients I still need to buy. I notice you wrote that the gravy browning can be omitted; what is the benefit of including this? Is there a change in flavour if I include/omit this ingredient?
    Looking forward to trying it!

    Reply
    • Kim Nielsen

      April 25, 2017 at 7:19 am

      Hi Madeleine. The gravy browning is only to give the rye bread a little darker color. Flavour-wise it will not change anything. I hope that you are going to have success with this bread. :-)

      Reply
    • Annie

      May 15, 2017 at 3:40 am

      You can also use instant espresso powder for color. It doesn't change the flavor.

      Reply
      • Gina Bisaillon

        January 23, 2018 at 3:47 pm

        Or cocoa powder.

        Reply
  32. Inga

    May 17, 2017 at 6:30 pm

    Thank you for this wonderful recipe. I had to start a new sour dough batch. I went away for a week and when I came back it smelled like vinegar. So I'm wondering if bubbles are forming before the 5 days are up, can I use it, or does it need to sit for the whole time (5days?)
    Thanks so much for your help
    Inga

    Reply
  33. Janet Picarelli

    May 23, 2017 at 1:30 pm

    Hello Kim, Thanks for sharing. I just converted your formula into grams. I have a question- do you think your breads are about 3 pounds each? I am trying to purchase some pullman pans to bake these in.

    Thank you Janet

    Reply
    • Kim Nielsen

      May 23, 2017 at 1:49 pm

      Hi Janet. You are welcome. Actually I don't know the final weight of the bread. However, 3 pounds is not a bad estimate. Regards Kim

      Reply
  34. viktorija

    September 06, 2017 at 6:56 pm

    HI! I love the recipe and really want to try making the bread, but I just have trouble with the measurements. Would it be ok if I converted dl in ml for both dry and wet ingredients?Thank you!

    Reply
    • Kim Nielsen

      September 06, 2017 at 7:18 pm

      Hi. Yes you can convert the measurements into ml. I know their are several ways of converting this online - try searching Google.

      Reply
      • viktorija

        September 06, 2017 at 8:11 pm

        great! thank you!

        Reply
    • Gina Bisaillon

      January 23, 2018 at 3:46 pm

      What I did is the first time I made it, I measured according to the recipe, but I weighed everything as well and wrote down the weights I obtained. Since the bread came out perfect, the next time I used my own weight measurements.

      Reply
      • Denis Fafard

        December 29, 2023 at 4:46 am

        4 stars
        What are your weights then? That would really help.
        Denis

        Reply
  35. Lien

    October 20, 2017 at 8:23 am

    Thank you for the recipe. I've looked at different ones online and yours is pretty straightforward. I just came back from 3 weeks in Denmark visiting my inlaws and wanted to make more Danish dishes so my sons can be more familiar with Danish food.

    Reply
  36. grainne m

    November 09, 2017 at 4:09 pm

    Can you clarify what this bread is supposed to be like in the middle? I've made it a couple of times and the first time the center didn't cook. The second time I reduced the water (and salt) as someone suggested and it was better but still not as cooked in the middle as on the top, bottom, and edges. Is it supposed to be moist? And if so, how moist? I'm about to give up.

    Reply
    • Kim Nielsen

      November 12, 2017 at 3:39 pm

      The bread is supposed to be a little moist in the middle but it is not supposed to be wet. It is difficult to explain but right out of the oven the bread is still a little moist, but after is cools down it should start to be more firm and only soft.

      Reply
  37. Kathy

    December 15, 2017 at 8:02 pm

    Hi Kim ,
    I want to make your bread for my Danish relatives for Christmas. I have followed your recipie, made the starter and just mixed up the dough but my dough is very heavy. I also watched your video and see that my dough is very heavy compared to yours. I have just added a bit more water to lighten it but am not sure about fooling with it any more.
    Any tips while my dough rises?!

    Reply
    • Kim Nielsen

      December 17, 2017 at 4:58 pm

      Hi. I think it was a good idea to add a little extra water. I also have a more simple version of the Danish bread without sour dough on my blog. Just search for it on the front page.

      Reply
  38. Nikki

    December 31, 2017 at 4:19 pm

    We have a similar recipe from our Danish relatives. However when the dough is rising for the second time, After putting the dough in the pan, we top it with water and vegetable oil and poke holes to release any air. We substitute spelt flor for ap flour.

    Reply
  39. Marama

    January 08, 2018 at 6:21 am

    This bread is amazing! I just made it for the second time and I love it. I live in New Zealand and it's difficult to get good bread here. Thanks so much!

    Reply
  40. Helen

    January 10, 2018 at 5:36 am

    What I like about this bread is that it just gets better with time, if wrapped tightly between slicings. I think the moisture just continues to equalize the longer it sits. I mixed one batch with the sourdough in it, then couldn't bake it for about 8 days so I stored it well covered in the fridge, then added salt and flour and baked. It was terrific, very sour.

    Reply
    • Erin Anderson

      February 16, 2020 at 2:06 pm

      5 stars
      I love this recipe! I couldn’t find cracked rye, so I just used whole rye. I also accidentally bought bulger wheat and it turned out great. Can I use 100% rye instead of the rye and wheat mix? Thank you!

      Reply
  41. Gina Bisaillon

    January 23, 2018 at 3:07 pm

    I have made this bread several times and t's fabulous. Today I'm adding some cooked rye kernels just for a change.

    Reply
  42. Patrick

    February 26, 2018 at 8:55 pm

    Forgive me being a bit dense but can anyone tell me what 4 DL of sourdough mix is going to weigh in gms. Do I measure it by full hydration water weight or by partial hydration water and flour weight?

    Reply
  43. Ogi the Yogi

    March 06, 2018 at 3:21 pm

    What hydration is your starter? It looks wet, is it 100% or 125%. Thank you!

    Reply
  44. patricia

    March 25, 2018 at 10:48 am

    Hello, I am from Brazil and i can't copy the recipe to translate it =(
    could you send me by email?
    thanks

    Reply
    • Kim Nielsen

      March 25, 2018 at 12:09 pm

      Hi. You simply just copy the entire web page address into google translate: https://translate.google.com/translate?hl=da&sl=auto&tl=es&u=http%3A%2F%2Fnordicfoodliving.com%2Fdanish-rye-bread-rugbrod%2F

      Reply
      • patricia

        March 26, 2018 at 9:08 pm

        thanks =)

        Reply
  45. Martina

    March 27, 2018 at 2:36 pm

    Do I have to bake it in a conventional oven or convection (fan assisted) oven at 180 Celsius (360 F)??

    Reply
    • Kim Nielsen

      March 27, 2018 at 5:29 pm

      Bake it with conventional oven at 180 C (360 F)

      Reply
  46. Linda

    April 25, 2018 at 12:56 am

    Hi Kim,

    Thank you for the wonderful recipes. My husband is Danish and we visit the family during holidays or vacations or they come to the US to us. I started making aeblshiver and rundstykker. Now I want to make the rugbrod. My questions are after the bread is done do they need to rest for awhile before putting them in plastic bags? How long does the bread last? And can one put the bread in the freezer for later use? I love the Danish breads, especially the breakfast breads, they are so hearty and filling keeps me going until lunch time.

    Linda

    Reply
    • Kim Nielsen

      April 29, 2018 at 1:24 am

      Hi Linda. I'm happy that you like my recipes. Yes it's a good idea to have the ryebread rest a little before putting it in plastic bag. I think an hour is sufficient. You can also freeze it for several months. If you at some point are experiencing that the bread is a little dry then you just toast the slices a little bit.

      Reply
  47. Elena

    May 22, 2018 at 5:44 pm

    Kim, I am an exchange student of gastronomy and I am living in Denmark. I am so happy that I found your blog. I want to try so many traditional danish recipes as I can! Thank you.

    Reply
    • Kim Nielsen

      May 23, 2018 at 8:53 pm

      Hi Elena. I hope that you enjoy your time in Denmark and that you like some of the Danish food culture :-)

      Reply
  48. Angela

    May 25, 2018 at 7:57 am

    Hi Kim,

    Thanks for this great recipe! I lived in Denmark for a year and struggle to find a decent rugbrød back in London.
    I've made your recipe twice now. It tastes and looks great but each time after cooling and when I cut the bread open the consistency is very sticky as though it is still not cooked and very hard on the outside. I then leave the bread in for longer than you recommend to try to bake it more thoroughly. Do you have any idea what could have gone wrong and what the consistency should be like when it comes out?

    Tusind tak!

    Angela

    Reply
    • Kim Nielsen

      May 25, 2018 at 12:54 pm

      Hi Angela. The consistency of the bread when it comes out of the oven should be a little sticky in the middle. However, when it cools of it should be more firm but still quite moist. Are you sure about the temperature in the oven?

      Reply
  49. Michelle

    June 24, 2018 at 2:37 am

    Hello, I went to Denmark and absolutely loved your bread. Now THAT is real bread! One question; if I don't have cracked rye and wheat available, can I use other seeds instead, like pumpkin, sesame, chia, etc? Thanks!

    Reply
    • Kim Nielsen

      June 24, 2018 at 3:36 pm

      I don't have any experience using other types of seeds for making rye bread. Making traditional Nordic rye bread would require rye flour. However, I can recommend the Nordic stone age bread, which I have a recipe for here on my blog - It's healthy and very delicious.

      Reply
  50. Tove

    June 27, 2018 at 6:30 pm

    What size bread pan do you use? They come in many sizes and I assume baking times will be longer for a larger pan of bread

    Tak

    Reply
    • Kim Nielsen

      June 27, 2018 at 9:35 pm

      Hi. I typically use my standard bread pan which measure about 30 x 10 x 10 cm (12 x 4 x 4 inch). I hope this help you.

      Reply
      • Marcelo

        April 14, 2020 at 9:58 pm

        Hola Kim, soy de Argentina! muy interesante el pan Danes, quería preguntar por las medidas: para estos ingredientes ¿usas dos moldes de 30x10x10 ? o ¿solo uno?

        Reply
        • Kim Nielsen

          April 15, 2020 at 1:39 pm

          Hola. I normally use my 35 x 14 x 6 centimeter loaf pans (14 x 5.5 x 2 inch) when making rye bread. Fill them with raw rye bread dough like shown in the pictures. Regards Kim (NordicFoodLiving.com)

          Reply
  51. Gabriella brundrett

    June 28, 2018 at 5:32 pm

    Hejsan Kim
    En Helsingborgare pa landet I England. I was wondering if there is reason why you add the sourdough during the soak, rather than later.ninhave just put the grains in soak, but was thinking I would need another night to build up the sourdough. Would there be any problem with that?
    Tack as mycket for hjalpen
    Gabriella

    Reply
    • Kim Nielsen

      June 29, 2018 at 11:54 am

      Hejsan Gabrielle. I normally add the sour dough as described in the recipe. However, I believe that it's also possible what you are describing.

      Reply
  52. Torben

    August 13, 2018 at 8:49 pm

    HI Kim I tried your recipe ,my bread came out still very moist in the middle and the bread is very heavy to pick up ,I would love to get this right please help

    Reply
    • Kim Nielsen

      August 15, 2018 at 9:00 pm

      Hi. Normally the bread needs to rest a little before it settles in the middle. How was the bread after 24 hours?

      Reply
  53. Clarisa R B

    September 02, 2018 at 10:17 am

    Fantastic!! It worked perfectly, even if instead of cracked wheat (I did not have it) I used coarse bulgur, and instead of the proper syrup I used treacle (I live in England). I also used a mixed-seed combination (pumpkins, flax, sesame, sunflower)
    The texture of the bread was excellent. It was my first attempt at a "just sourdough" bread and I am delighted by the result. (my friend gave me the starter and it kept growing so when I saw your recipe using 4dl of starter I thought "I am trying this").
    Thank you!!

    Reply
  54. Dana

    September 11, 2018 at 1:44 pm

    I did the weight conversions! Here they are, :)

    116 g Cracked Rye
    116 g Cracked Wheat
    116 g Flax Seeds
    116 g Sunflower Seeds
    480 g Sourdough Starter
    680 g Water
    192 g All-Purpose Flour
    192 g Rye Flour

    Reply
    • Lawrence

      October 31, 2018 at 9:31 pm

      thanks Dana!

      Reply
    • hester

      March 05, 2019 at 3:52 pm

      THANK YOU!!!

      Reply
    • George

      May 22, 2020 at 7:30 am

      680g Water? If 1dl = 100ml then 8dl = 800g!

      Reply
    • Denis Fafard

      December 29, 2023 at 4:49 am

      Fabulous!! Thanks!

      Reply
      • Kim Nielsen

        January 04, 2024 at 11:07 am

        You are welcome :-)

        Reply
  55. Julie

    October 07, 2018 at 10:19 pm

    I did a exchange student in Denmark 20 years ago and I miss so rugbrod. I am so happy have found a recipe. But I live in Québec Canada and I speak french so what is a gravy browning??? Can you put a picture of it or a description?? Thank you!!

    Reply
    • Kim Nielsen

      October 09, 2018 at 11:42 am

      Gravy browning is simply just some brown coloring which is typically used in Denmark to make a white sauce brown. I guess you can use any kind of brown food coloring as a substitute.

      Reply
  56. C. John Schmidts

    October 23, 2018 at 1:02 am

    you screwed-up in your recipe . . .
    i.e. your recipe calls for two tbs. (tablespoons) of salt; it should probably have been two tsp. (teaspoons)
    We tasted the bread and slid the two loaves into the garbage.

    Thanks for the waste of time

    Reply
    • Kim Nielsen

      October 23, 2018 at 10:12 am

      I'm sorry about this problem. I have looked into the issue and as far as I can see there might be a different way of measuring a "tablespoon". I have changed the recipe to only one tablespoon which should be correct everywhere.

      Reply
    • Lawrence

      October 31, 2018 at 9:30 pm

      try to be a bit kinder to people who bother to post things.

      Reply
    • Skinpup

      December 31, 2018 at 1:50 pm

      Hello
      Calm down mate, it’s not the end of the world, it’s a bad loaf, the next one will be great, it’s a wonderful tasting bread, really really good!

      Reply
      • Shari

        December 25, 2020 at 2:51 pm

        I’m still getting my starter going and planning to bake on Sunday. I notice there is no mention of kneading the dough, just mixing. Am I missing something?

        Reply
    • hester

      March 05, 2019 at 3:15 pm

      Different kinds of salt measure and weigh differently. The chart below is from Samin Nosrat's award winning book: Salt, Fat, Acid, Heat

      Salt type
      Weight per Tablespoon in grams

      Fine Sea salt
      14.6 grams

      Maldon
      8.4

      Sel Gris
      13

      Table salt
      18.6

      Morton's Kosher
      14.75

      Diamond Crystal Kosher
      9.75

      so... as you can see, a TBS of table salt weighs >2x that of Maldon. This is why I prefer weight measures.

      Also, if you use %ages, then aim for 1.5 - 2% salt (that is if flour total is 1 kilo) then salt should be about 15 grams.

      Reply
  57. Clarisa Butler

    January 03, 2019 at 10:33 am

    The amount of salt is so personal! I love this bread with two tablespoons of salt, but my husband prefers it less salty, So, you adjust to taste.

    I find this recipe wonderful. I have simplified quantities further to just cups, ie 1 cup cracked rye.... 2 cups starter.... And it works perfectly well. I end with three loaves of a total weight of 2.1kg (750, 750, 600gr approx).

    My timetable is different too, and easier for me. I start early in the morning of day 1, leave mix soaking all day and in the evening add second ingredients, leave for two hours plus and then just before going to bed divide into bread pans. Next morning I do the 1h baking whilst having breakfast etc, so that it does not impinge on my working day.

    Thank you for a fabulous recipe yet again.

    Reply
  58. Stephen

    January 08, 2019 at 3:27 am

    I have avoided this style of bread for fear of turning out a brick. Very happily, I made a perfectly lovely loaf and will definitely add this recipe to my bread repertoire. Many thanks! FWIW, I plan to bump up the salt a bit from the modified recipe the next time I make this bread

    Reply
  59. Zeynep

    January 25, 2019 at 12:49 pm

    Hello, the 8 hours soaking time is in room temperature or in the fridge (=4 degrees) ?

    Reply
    • Kim Nielsen

      January 26, 2019 at 8:36 am

      It does not make a big difference. I normally just leave it at room temperature.

      Reply
  60. Vasco Guimaraes

    February 25, 2019 at 1:19 pm

    Can I substitute water with dark beer for more flavor? And can the malt syrup be substituted for maple syrup, or will it make it too sweet?

    Reply
  61. Lawrence

    March 04, 2019 at 8:37 pm

    Hi
    thanks for the recipe.
    Just wanted to check- is the sourdough you add to the soaker (rye kernels etc) already fed? Also what hydration sourdough do you use in this recipe?

    Reply
    • hester

      March 05, 2019 at 5:54 pm

      Lawrence, I am also interested in this. I plan to make the bread soon. I am assuming the starter is 100% hydration. and given the large amount of it, I am also assuming that it is a fed and risen starter. I will use 3 feedings (the last one overnight) to get to the 480 gram amount of starter. I'll do the last feeding just as I soak the seeds and grains.

      Reply
      • Clarisa R B

        March 08, 2019 at 9:03 pm

        I build up the starter from the moment I make bread and after a few days, when it looks like two cups or so, I put sourdough in fridge. The day before I plan to make bread I take sourdough from fridge and feed it. In the morning if I feel it needs more activity, I feed it again. it works regardless, I think, as with all those grains etc the sourdough gets pretty active.

        Reply
  62. Martin

    April 19, 2019 at 2:50 pm

    I love this recipe it’s delicious!
    Sometimes I get a spring/crack across the top of the loaf, only sometimes. What is causing it to do that, any ideas?

    Reply
    • Kim Nielsen

      April 21, 2019 at 1:17 pm

      I'm happy that you like the recipe. I do get the same types of cracks from time to time. Actually I don't know what is causing them.

      Reply
  63. Andrea

    April 20, 2019 at 4:53 am

    I just made this bread and I’m very happy with it. I did make some changes however. I added sesame seeds pumpkin seeds and Chia as well as what was written and also added a tablespoon of cocoa powder and a tablespoon of molasses to half of the dough . Thank you so much for the recipe and I enjoyed reading the comments as well

    Reply
    • Kim Nielsen

      April 21, 2019 at 1:14 pm

      I'm happy that you like the recipe. I personally also enjoy to change my recipes and come up with new ways of make som e delicious food.

      Reply
  64. Clarisa R B

    May 19, 2019 at 12:50 pm

    5 stars
    a 10/10 recipe: infalible and delicious. The bread also lasts for at least two weeks at room temperature. I adore it slightly toasted with butter.. or smoked salmon or gravlax... or a good pâté. One to try, even if you are a total bread novice.

    Reply
  65. michelle

    May 21, 2019 at 9:05 pm

    5 stars
    THIS is REAL BREAD! Not the crap we´re accustomed to eating in the American Continent

    Reply
  66. Nikki

    July 05, 2019 at 8:26 pm

    I have just made another rye bread recipe and it was sticky inside despite a long cooking time. I have found your recipe to try. Because my tin is large and long it will take all of the mixture (I bought it in Denmark and is a Rugbrod tin). How do I know when it is cooked? How much longer do I cook it for? I am anxious not to ruin another mixture.

    Reply
    • Kim Nielsen

      July 08, 2019 at 3:33 pm

      It is difficult to put an exact cooking time on this bread. When you think the bread is done, you can remove it from the bread tin. Then you can try knocking at the bottom of the bread. It should sound somehow hollow. It is hard to describe.

      Reply
  67. Emilye

    July 08, 2019 at 8:01 am

    Thanks so much for this recipe; I love Danish rye bread and would like to try making it at home.
    Would it be possible to provide the ingredients measurement in weight?

    Reply
    • Kim Nielsen

      July 08, 2019 at 3:34 pm

      I don't know have the measurements in weight. However, you can use Google to convert the units in volumen into weight.

      Reply
  68. Penny S

    September 02, 2019 at 4:38 am

    5 stars
    Hi,
    Thank you so much for this recipe. I am now able to make danish rye bread "down under". I haven't been able to find cracked rye but with the other seeds and grains we don't really miss it.

    I also really appreciate the pictures and video - that helps to work out if you have the right consistency.

    I've been using a meat thermometer to work out if the bread is ready. Stick it in the middle of the bread and if it is 96-97C it is ready.

    Reply
    • Kim Nielsen

      September 03, 2019 at 9:26 pm

      You are welcome :-)

      Reply
  69. Barbara A Carter

    September 26, 2019 at 10:14 pm

    this is the best bread for marmalade!!! Thank you for posting it!

    Reply
    • Kim Nielsen

      September 28, 2019 at 8:55 am

      You are welcome. I'm just happy that you also like the recipe :-)

      Reply
  70. Chris H.

    October 02, 2019 at 7:44 am

    5 stars
    Excellent recipe and easy to follow. It took a little research to convert deciliters to imperial measure but found that 1 dl is approx 2/5 of a cup. I have made this recipe several times and always get rave reviews from friends. The fellow who was complaining about the salt mix up needs a little Zen time. I have had several failures learning bread making,no disasters just learning experiences.

    Reply
    • Kim Nielsen

      October 03, 2019 at 6:21 pm

      I happy that you like the recipe. The next time you can use the built-in converter which you can find at the recipe (button called US Customary) :-)

      Reply
    • Helle

      October 08, 2019 at 12:39 pm

      Hi

      First of all thank you for a great blog, you have so. many nice recipes that I want to try. :)
      I just moved to the US and my kids misses their Rugbrød so much so I want to make my own.
      Can anyone recommend a place to buy the cracked rye kernels and cracked wheat in the US?

      Reply
  71. Eelin

    October 09, 2019 at 11:35 pm

    Your recipe lists "dl cups" for some of the ingredients. Do you mean dl or cups? I have copied and pasted them below:
    4 dl cups sour dough
    8 dl cups water
    4 dl cups all-purpose flour
    4 dl cups rye flour

    Is it "dl" or "cups"? Can't be both.
    Thanks

    Reply
    • Kim Nielsen

      October 10, 2019 at 6:51 am

      You are absolutely right. It was a mistake in the recipe. I've corrected the text now. Thanks for letting me know about this issue.

      Reply
  72. Chris

    October 10, 2019 at 1:43 pm

    5 stars
    I live in Canada and have found that a common hot cereal mix called either Red River Cereal or Sunny Boy Cereal contains steel cut wheat,steel cut rye and whole and cracked flax as its only ingredients .It can be bought in the bulk section at several Canadian supermarkets as well.I have used this as part of the ingredients for my last 3 batches of your recipe and find it works very well.

    Reply
  73. Lola

    December 11, 2019 at 10:02 am

    Thank you for this recipe,

    I made the bread and it tastes delicious! I’ve been obsessed with this bread since I visited Denmark some years ago so it’s nice to be able now make it and eat it again.

    However I have a question. It’s not very glamorous (sorry), but since I have been eating it I have had a lot (like a LOT) of gas to the point that it can be painful. So I am just wondering if by any chance this is a comment side effect of eating Danish rye bread or if I might have done something wrong (I did eat a lot of it though)?

    Reply
    • Kim Nielsen

      December 12, 2019 at 6:32 pm

      You are welcome. I'm happy that you like the recipe. Regarding the 'gas-issue' it's not a problem that I've heard about before. Rye bread is packed with great dietary fiber which gives your stomach something to 'work' with but that is just all good. Maybe if you started adding extra dietary fibers to your diet that is you stomach' way of saying thanks :-) Of course it should not be painful. It's just a guess. Regards Kim / NordicFoodLiving.com

      Reply
  74. Chris

    December 23, 2019 at 10:12 am

    5 stars
    I have been a home bread baker for over 30 years and having found your recipe, Rugbrod has become my standard loaf, much enjoyed by family and friends.
    Bread making is a "living process". Flours differ by season, some grains are not readily available but a little imagination and thoughful substitution permits splendid bread to be easily produced (eg pepitas and / or freka and / or steel cut or some rolled oats substituting for cracked rye kernels that I cannot find in Sydney, Australia) .
    The sour dough starter is amazingly patient. It bounces back to life when kept refrigerated, even after being neglected for a few weeks and with an acetone smell emerging from over-fermentation!
    Your ingredient measurements are fine. The Australian standard metric cup is 250ml and I use it as the basis of my preparation, substituting 250ml for 2dl. This regularly produces just under 3 kilograms of dough which I divide into 3 loaves. Extra loaves store well in the freezer for a few weeks.
    The bread is at its best thinly sliced. It also makes very good toast.
    Thank you Kim for sharing this recipe.

    Reply
    • Kim Nielsen

      December 26, 2019 at 1:12 pm

      You are welcome and thanks for your nice comment, I love to hear from people and what they think about the recipes. I'm just happy that you like the recipe. You are absolutely right. Making bread is a "living" process and it needs to be adjusted from time-to-time. It's a actually difficult to make recipes that will work all-over the globe. Regards Kim (NordicFoodLiving.com)

      Reply
  75. paul penders

    December 24, 2019 at 5:44 am

    5 stars
    great, great, great! Thank you

    Reply
    • Kim Nielsen

      December 26, 2019 at 12:50 pm

      I'm happy that you like the recipe :-) Regards Kim (NordicFoodLiving.com

      Reply
  76. Patty C

    February 02, 2020 at 11:00 pm

    I love this bread and I making my second batch this afternoon. Just one suggestion: the directions in the video and the print directions are slightly different, including cups versus decaliters and the print directions don’t talk about greasing the pan. I figured it all out between the two but it would be great if they could be conformed. Thanks again for the wonderful recipe!

    Reply
  77. Anna

    February 22, 2020 at 7:11 pm

    Hi,
    Do you have the nutritional information please?

    Thank you!

    Reply
    • Kim Nielsen

      February 23, 2020 at 1:58 pm

      Unfortunately, I don't have the full nutritional information for rye bread.

      Reply
  78. Xingdong Zuo

    March 24, 2020 at 2:23 pm

    Hej,

    Thank you so much for this great recipe. I have a quick question:

    - Do you think it is feasible to replace the flour completely with soaked rye berries (except for the sourdough starter which involves the flour)? I am not quite sure if the starter alone can hold the bread form. Maybe it won't rise at all in the baking form? Another idea is to add psyllium husk and chia seeds to make the dough more bready?

    This certainly breaks the convention of the traditional rye bread. Just personally, I am curious about the possibility of "flour-free" bread which replaces the flour with soaked kernels.

    Thank you!

    Reply
    • Kim Nielsen

      March 25, 2020 at 7:24 am

      Hi. I am happy that you like the recipe for rye bread :-) I don't think it is possible to replace all the flour with rye berries. In this recipe it acts as the base for this bread. If you are looking for a completely flour-free bread, then I can recommend my Nordic Stone Age bread which you can find here on my food blog. You can use the search field on my front page to find the recipe. This bread is fantastic and without traditional flour. Hope this helps. Regards Kim (NordicFoodLiving.com)

      Reply
  79. David Luther

    April 13, 2020 at 2:43 pm

    Hi,
    Great bread!
    What is the make of the bamboo chopping board displayed on the photos?

    Reply
    • Kim Nielsen

      April 14, 2020 at 8:23 am

      Hi. I'm happy that you like the rye bread. The chopping board is from the Danish company Raadvad and it is called Sensei chopping board (30 x 30 centimeter). I guess you can find it on Google. Regards Kim (NordicFoodLiving.com)

      Reply
  80. Jim

    April 25, 2020 at 9:11 pm

    Hi! Where can I get pans you use? I'm in the US, and know that our standard sizes are not the same as European pans. Can the authentic ones be mail ordered? Thanks!

    Reply
    • Kim Nielsen

      April 26, 2020 at 2:35 pm

      You don't have to use the exact same bread size pan as I am using. If you can just find one similar that should be OK. Mine is from IKEA which is know is also operating in the US. Maybe they have a good rye bread pan you can use? Regards Kim (NordicFoodLiving.com)

      Reply
      • Jim

        April 26, 2020 at 5:42 pm

        Thanks!! I'll snoop around and see what I can get. The recipe looks great, nd I plan to make it very soon. I just devoured the last pieces of a loaf from Braud in Reykjavik that I vacuum-sealed. Now I need a replacement! :)

        Reply
  81. lucila

    May 10, 2020 at 7:19 pm

    I feel like my rugbrød crust is breaking too much, any idea why that is happening?

    Reply
    • Kim Nielsen

      May 11, 2020 at 5:54 am

      It could be because of too high temperature in the oven. When you remove the bread form the oven it should be crisp on the outside and a little moist on the inside. When you allow the bread to cool off, the inside should be more firm and nice. Regards Kim (NordicFoodLiving.com)

      Reply
  82. Elisabeth

    May 16, 2020 at 7:27 pm

    5 stars
    I love this recipe. It is difficult to get some of the ingredients, but worth it once the bread is done. Thank you!

    Reply
    • Kim Nielsen

      May 18, 2020 at 5:07 am

      I'm happy that you like the recipe. Thanks for the five-star rating :-) Regards Kim (NordicFoodLiving.com)

      Reply
  83. Helle

    June 15, 2020 at 3:03 am

    5 stars
    Hi Kim,
    A bit of a long shot here but I hope you can help. I have been making this bread since September 2019 and the whole family loves it (we are Danes living in the US). Lately I have run into a problem. I use the same ingredients, but the last month (I bake once a week) BIG air holes appear in the bread mainly on the top or bottom, which makes it completely impossible to use in open sandwiches. I get the crust, when a big hole and then the actual bread. Do you have any suggestions to what is happening? I'm thinking it is the sourdough that is somehow teasing me.

    Reply
    • Kim Nielsen

      June 15, 2020 at 6:43 am

      Hi. When you are having large holes inside the bread it could be a sign of a very active sourdough. Maybe you live in an area where the temperature has increased in the last weeks/months resulting in an increased activity in the sourdough?. You can try to keep the sourdough in the fridge and then take it our maybe 12-20 hours before you are going to use it. I might reduce the activity a bit. I hope it can help. Regards Kim (NordicFoodLivign.com)

      Reply
      • Helle

        June 17, 2020 at 1:39 am

        Thank you so much for your quick reply. I agree, I believe the problem is with the sourdough too. I do actually keep it in the refrigerator until 24 hours before I need it. Today I tried with a new sourdough. Same results:( my next try will be cutting the rise time, once the dough is in the bread pan. It rises for about 1,5 hours after I add the flour and then another 1,5 hours in the bread band. Do you have any suggestions to where to cut and how much?

        Reply
        • Kim Nielsen

          June 17, 2020 at 6:54 am

          You are welcome - I hope that we can manage to make it work :-)
          I agree with you - the next logical thing is to cut the rise time. I would start with cutting 30 minutes of the rise time in the bread pan. This is the step before baking which hopefully should reduce the amount of air bubbles in the bread. Regards Kim (NordicFoodLiving.com)

          Reply
    • M-C

      July 08, 2020 at 3:14 pm

      Sounds like your bread is getting dry while rising. A thin crust forms which keeps the bread from rising properly, air gets trapped and the bubble forms. I would guess the rest of the bread is denser too.
      Try covering the bread with a damp dishtowel, much better than plastic..

      Reply
  84. M-C

    July 08, 2020 at 3:09 pm

    You recommend letting the bread rise covered with "plastic foil". That's very misleading. Foil in the US refers only to thin sheets of aluminium. Which wouldn't work at all, so you really should say "plastic wrap" to remove the ambiguity.

    And beside that, what works best is a damp dishtowel. Doesn't stick if the bread touches it, keeps it moist so no excessive crust forms, and no plastic..

    Reply
    • Kim Nielsen

      July 09, 2020 at 5:10 am

      Thanks for letting me know about the plastic wrap/foil - I don't know. I will correct the recipe text. I have also added the idea with damp dishtowel. I agree with you that is a good solution. Regards Kim (NordicFoodLiving.com)

      Reply
  85. CC

    September 11, 2020 at 4:37 pm

    5 stars
    Looking for a rye bread recipe, I found yours. It is a great bread and so much fun to make. Adding all the whole grains and seeds, you know it is wholesome. It has become a necessity for our table. Thank you.

    Reply
  86. Brynn

    September 24, 2020 at 8:20 pm

    I'm using this recipe for my nutrition class in school, but am only supposed to use the nutritional value for one slice of bread. How many slices is one loaf meant to make? Thanks.

    Reply
    • Kim Nielsen

      September 25, 2020 at 10:58 am

      Hi. I don't have the exact number of slices but my best guess would be 20 slices. Regards Kim (Nordicfoodliving.com)

      Reply
  87. VIRGINIE

    September 26, 2020 at 9:23 am

    5 stars
    Hey,

    I made this recipe often now with the sordough and I really love it. I have one question : do you think it's possible to add some beer inside the recipe ? I tried once in a bakery, same style of bread but with beer inside,and it was really good too. Thanks for your advices.

    Reply
    • Kim Nielsen

      September 27, 2020 at 7:01 am

      I'm happy that you like the rye bread recipe. Yes you can add some beer. Just substitute some of the other liquid with beer. That will give a special and delicious flavor to the bread. Good idea!

      Reply
  88. Lone

    October 21, 2020 at 4:42 pm

    I am curious what the calorie content is per slice? Love this recipe by the way. I make it all the time with my own sourdough and it consistently turns out perfect.

    Thanks!

    Lone

    Reply
  89. Jacob M

    November 10, 2020 at 8:18 pm

    HI There,

    Thank you for poroviding the recipie. I am really interested in trying this after being refered here from sourdough.co.uk. I have been baking a fair bit of sourdough bread and now want to replicate the beautiful rye they have in Denmark.

    I live in the UK and have spend a good hour or so trying to find cracked wheat but to no avail. Is there a suitable alternative you are aware of or are you aware of any other name used for this ingredient??

    Reply
    • Kim Nielsen

      November 11, 2020 at 6:41 am

      Hello. I know that it can be difficult to find cracked wheat when you are not living in Denmark - I know that some people around the world have had success finding the wheat at larger supermarkets and from local bakeries (they can order from their supplier). Unfortunately, I don't know any good substitute. I hope that you will be able to find it somewhere. Regards Kim (NordicFoodLiving.com)

      Reply
  90. Erik Castenskiold

    November 20, 2020 at 8:36 am

    Excellent recipe - really enjoyed making this after years of trying to find the right recipe.
    Many thanks
    Erik

    Reply
    • Kim Nielsen

      November 20, 2020 at 11:30 am

      Hi Erik. Thanks! I am happy that you like the recipe for rye bread :-) Regards Kim (NordicFoodLiving.com)

      Reply
  91. Albert

    November 23, 2020 at 9:27 pm

    Dear Kim - I have baked this bread 6 or 7 times so far and it is a real treat! It is quote an effort to find the ingredients in France but I have my sources now. Home-made sourdough makes all the difference. Patience is a virtue! Many thanks for your site. Bert.

    Reply
    • Kim Nielsen

      November 25, 2020 at 8:53 am

      Dear Bert. I am happy that you like the recipe for Danish rye bread. And yes, I know that it can be difficult to find the find some of the ingredients when not living in Denmark. Regards Kim (NordicFoodLiving.com)

      Reply
  92. Drew Wilkins

    December 05, 2020 at 2:29 pm

    5 stars
    Looks delicious. Anyone interested in selling me some finished product? Seriously.

    Reply
  93. Shari

    December 25, 2020 at 2:53 pm

    I’m just getting my starter going and planning to bake on Sunday. I notice there is no mention of kneading the dough. Am I missing something, or do we just mix everything together and put it in the pans?

    Reply
    • Kim Nielsen

      December 25, 2020 at 8:42 pm

      There are no kneading in this recipe for rye bread. In step one you just mix all the ingredients. Regards Kim (NordicFoodLiving.com)

      Reply
  94. Robert Mayer

    January 05, 2021 at 11:08 am

    5 stars
    Hi Kim, greetings from Sydney, Australia. Thank you for this wonderful recipe. For many years I had been buying the dry rugbrod mix from our local Ikea store, but a year ago they stopped importing it. So we went on a hunt ffor a replacement and were lucky to come across your recipe on you-tube. We tried it and wow!, it's fantastic - much better than Ikea's! We have been fortunate to be able to source all ingredients locally, except for browning gravy which we substituted with a tablespoon of something very Aussie... Vegemite (and used less salt!). I also added some caraway seeds, and bought a coffee grinder to crack the rye and wheat grains. Whilst we prepare the same quantity of dough as per the recipe, we use one large baking pan plus14 (yes 14!) mini-pans which allows us to give many away for friends to enjoy! Thanks again, Kim for your excellent recipe!!

    Reply
    • Kim Nielsen

      January 06, 2021 at 10:16 am

      Thanks for your nice comment about the recipe for Danish rye bread. I'm happy that you can use the recipe and that it has been a success. I like that you have adjusted the recipe to match your own preferences - this is the great thing about cooking if you ask me :-) Regards Kim (NordicFoodLiving.com)

      Reply
  95. Brandi Fleming

    February 01, 2021 at 4:02 am

    5 stars
    This recipe was sent to us by our Danish son, and it came out beautifully. I converted the deciliters to milliliters and used my Pyrex cups to measure everything. It seemed to work just fine. I used more starter than the recipe called for (maybe by half?) because I was paranoid about my starter’s strength, but it seems to have worked out great. I omitted the browning, but I’m planning to order some for the next batch, just to see what we think. Thank you for the recipe. It was delicious and we are still enjoying it.

    Reply
    • Kim Nielsen

      February 01, 2021 at 7:23 am

      Thanks for your comment about the rye bread recipe. I'm happy that you liked it and that it was a success :-) Regards Kim (NordicFoodLiving.com)

      Reply
  96. Emma

    February 01, 2021 at 11:29 am

    5 stars
    Hi Kim

    This recipe is great, I tried it last week and it turned out really well! Thanks so much for sharing!

    I wondered if you had any tips for adapting to include chia seed a bit like the Lagkagehustet chiabrød (if you know it?) Also what is the gravy browning calling in Danish? I live in CPH but my Danish is not very good.

    Thanks so much again

    Emma

    Reply
    • Kim Nielsen

      February 01, 2021 at 2:39 pm

      Hi Emma

      That for the five-star rating for the rye bread recipe :-) I happy that you can use the recipe.

      I have not tried adding chia seeds to the rye bread. However, you can always sprinkle the top of the bread with chia seeds before baking it. The browning is in Danish called "Mad kulør". You can buy it at all supermarkets like Netto, Rema1000, Fakta and so on.

      Regards Kim (NordicFoodLiving.com)

      Reply
  97. LOUISE ROBSON

    February 08, 2021 at 7:03 pm

    4 stars
    Wow, I can't give it 5 stars yet, till I learn better how to make it but--it amazes me this recipe even works at all, it's the first time I've tried it and the (I have to say) weirdest bread recipe I ever tried, and I made my loaves too small but it tastes fantastic and I made it for my Danish neighbor/friend so I hope she likes it! Will try it again! Used my own starter, about 1/2 beer and 1/2 water, a bit of molasses for colour, and wheat and rye straight from the farm and broken up in my coffee grinder, of all things...but it's GOOD!

    Reply
    • Kim Nielsen

      February 09, 2021 at 6:46 am

      Haha yes you are right, it is a "weird" recipe :-) and it can be a little challenging to make. I hope that you neighbor will like the bread. Regards Kim (NordicFoodLiving.com)

      Reply
  98. valentina

    April 22, 2021 at 11:09 am

    Hello, must try this!
    Do I need to use the oven with the fan assisted oven option or conventional for this bread? Many thanks

    Reply
    • Kim Nielsen

      April 23, 2021 at 5:21 am

      Hi. You can use the conventional function in the oven for this bread. Regards Kim (NordciFoodLiving.com)

      Reply
  99. Terrence

    May 25, 2021 at 5:08 am

    5 stars
    Fantastic bread, my Daughter lives in Denmark and She and my Son in Law and Grand daughter are in Canada for the Summer . They were talking about how they were going to miss this bread. I did a Google search and decided this was the recipe that looked like the best one. I’m glad I did , everything worked perfectly. I live in an area that’s incredibly dry and this usually affects bread I bake as to the liquid measuring. This one worked without any modifications. They said it was an authentic taste and texture and except for the colour ( I didn’t add gravy browner ) it’s the same as they buy from a bakery at home .This bread will become a staple at my house Thank you.

    Reply
    • Kim Nielsen

      May 25, 2021 at 5:57 am

      You are welcome. I'm happy that you like the recipe for Danish rye bread :-) Regards Kim (NordicFoodLiving.com)

      Reply
  100. Lona Murphy

    November 21, 2021 at 3:34 am

    I wanted to add a comment about this recipe that has become a stable in my house. Ingredients matter and I’m lucky to have a local supplier of grains. Camas Country Willamette Valley, Eugene Oregon. I switch things up. A little more flax or a little more grain options. Depends. But what has to be a constant is the right moisture which will depend on the combination and climate. Make sure it’s not too dry. You want some “stickiness”. At times, I have to “proof” the dough during the last step to ensure I obtain the right rise and height. I bake it for one hour and use the convection setting. It’s a very good recipe and I’m thrilled to have mastered rye bread making. Tusind Tak!!

    Reply
  101. Francia

    January 07, 2022 at 6:23 pm

    Hello Kim,
    I have been doing this recipe in Dubai and I love it. Ironically now that I live closer to Denmark (Malmö) I can’t find the cracked wheat. Can you point me in the right direction suggesting a name in danish and a store where I have good chances to find it?
    Thanks!
    Francia.

    Reply
    • Kim Nielsen

      January 10, 2022 at 2:29 pm

      Hi Francia. In danish the cracked wheat is called "knækkede hvedekerner" I'm sure the Swedish name is almost the same. In Denmark you can buy this a larger supermarkets.

      Reply
  102. Pat

    April 11, 2022 at 1:32 am

    I am going to try your recipe but would like to know if I can substitute a few granules of instant espresso for the gravy browning, perhaps 1/4 teaspoon ( a pinch). I am assuming the gravy browning is not so much for taste as it is for color, which the granules will add as well.

    Reply
    • Kim Nielsen

      April 11, 2022 at 12:38 pm

      The gravy browning is only for the color. It does not add any taste to the bread. If you can find some different brownish food coloring then you can use that. Regards Kim (NordicFoodLiving.com)

      Reply
  103. Lesli

    June 29, 2022 at 10:56 am

    5 stars
    I've been making rugbrod from the foodgeek recipe, and am having issues with the bread being gummy. It sticks to the knife and if the knife isn't cleaned between each slice, the bread tears and falls apart. His recipe doesn't call for 2 rises, the dough goes in the bread pan (13" pain de mie) right after mixing). I get a great rise, and bake to 208°F, cool, and wait until next day to slice. Do you have any ideas how to fix this? I love the recipe and the ease of prep. I will have to try your recipe next, after slogging through a large gummy loaf in the kitchen now.

    Reply
    • Kim Nielsen

      June 29, 2022 at 12:02 pm

      When the bread is too "wet" it is normally a temperature issue I would say. Try to preheat the oven for 10-15 minutes before you bake the bread. I am looking forward to hear how my recipe will turn out. Regards Kim (NordicFoodLiving.com)

      Reply
    • Gina Bisaillon

      August 09, 2022 at 4:38 pm

      I have been making this recipe for several years and I used to have this problem but I found that if I wrap the bread in plastic while still warm then wait till next day to slice it, the moisture seems to redistribute self and the bread is perfect. This is definitely not the kind of bread you want to cut into before it's had a chance to mature so to speak. By the way I bake to the same internal temp as you. if that doesn't work you might try cutting back on the liquid a bit.

      Reply
  104. Gina Bisaillon

    August 09, 2022 at 4:43 pm

    5 stars
    I had to stop making this for a while due to life circumstances but I am starting again once my new sourdough starter is ready. Meanwhile I will try your recipe that doesn't use sourdough and I look forward to that! I live in Quebec now and you have no idea how difficult it is to get cracked rye and cracked wheat – unless you want to order from Amazon which I avoid as much as I possibly can.

    Reply
  105. Barbara Kirshenblatt-Gimblett

    October 08, 2022 at 12:15 am

    Please post this in grams for your international fans. Most of us bake by weight, not volume, and if by volume in cups. Otherwise each and everyone of us has to make the conversions ingredient by ingredient, which is really a pity because this looks like a good recipe and I would like to try it, but am put off by the prospect of making the calculations.

    Reply
    • Kim Nielsen

      October 08, 2022 at 12:42 pm

      Yes you are right. Volumen is not the best measure for flour and other ingredients which can easily be compressed. I will measure the ingredients the next time I make the recipe.

      Reply
  106. Emily

    January 04, 2023 at 6:40 pm

    5 stars
    I've made this innumerable times over the last couple of years so thought I should just say thank you! It's very much part of my go-to recipes now.

    Reply
    • Kim Nielsen

      January 05, 2023 at 7:20 am

      You are welcome. I am happy that you have success with the recipe :-) Regdars Kim (NordicFoodLiving.com)

      Reply
  107. Maria B

    February 19, 2023 at 5:42 pm

    5 stars
    It's been a while since you published this, but I wanted to share that I make this frequently (the sour dough version) - at least twice per month. I do use a Pullman loaf tin to bake it, which makes for a moist bread that holds up well to thin slicing. Thank you for making it available.

    Reply
    • Kim Nielsen

      February 20, 2023 at 6:48 am

      You are welcome. I am happy that you enjoy the recipe in your everyday life :-) Regards Kim (NordicFoodLiving.com)

      Reply
  108. Mark Del Lima

    October 17, 2023 at 2:56 pm

    5 stars
    Wow! I did it! I've never made bread without weighing ingredients, but the directions (followed closely) produce rather large loaves that are virtually identical to the Danish rye I normally buy (like even Tartine's version). I might halve the recipe in the future. I also made the sourdough starter. Never done that before. Now I feel like I have a new pet, living in the fridge...lol. Anyway, delish! Will try some of your other recipes. Thank you, Kim!

    Reply
  109. Silvia

    December 12, 2023 at 8:58 am

    Morning, I was wondering if I can use dry yeast instead of sour dough, because I don't have it right now. Thanks for your answer!

    Reply
    • Kim Nielsen

      December 19, 2023 at 9:22 am

      I also have a recipe for rye bread wihtout Sour dough: https://nordicfoodliving.com/danish-rye-bread-without-sour-dough/

      Reply
  110. Caroline

    December 31, 2023 at 11:36 pm

    5 stars
    I’ve been ashamedly using packaged “fitness bread” to create my smørrebrød for Christmas for years since I didn’t have a source for Danish rye bread even though I live less than two hours from Solvang, “the Danish Capital of America.”🥹 I used your recipe last year and loved how it turned out. My goal this year is to start making rugbrød a regularly part of our diet and use more of your recipes!

    Reply
  111. Heather and Rune

    July 15, 2024 at 11:50 pm

    5 stars
    Hey Kim,
    American here living in USA, married to a Dane ;). Your recipe is so very good. Like you say, it is a challenge to find 'cracked' rye here in the USA, finding rye flour a bit easier. that said, i know many Danish recipes use deciliter for dry ingredients, but for me, that is the MOST challenging part of your recipe. My scale has g/kg or mL or pounds/ounces. i feel like using the 'liquid' measurement (e.g. dl) for a dry item is not directly convertable (even in metric). I end up i think (?) adding way too much dry flour in the end, by saying that 4 dl is 400 gram. I end up adding more water to get the right consistency. Other than that, it is a yummy and easy recipe (I keep sour dough for other breads)-- but i would prefer not to work so hard (and somewhat guess) in the end. Any suggestions?
    Thx

    Reply
4.60 from 81 votes (45 ratings without comment)

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