Breads
Rugbrød (Danish Rye Bread)
The Quirky Foodster Team
Ingredients
- 500 g (4 cups) coarse rye flour
- 200 g (1 1/3 cups) cracked rye kernels
- 100 g (2/3 cup) sunflower seeds
- 50 g (1/3 cup) flaxseeds
- 10 g (2 tsp) salt
- 500 ml (2 cups) buttermilk
- 200 ml (scant 1 cup) dark beer or water
- 100 g (1/2 cup) active sourdough starter or 7 g dry yeast
Method
- In a large bowl, combine the rye flour, cracked rye kernels, sunflower seeds, flaxseeds and salt.
- Stir in the buttermilk, beer and sourdough starter (or dissolved yeast), mixing until you have a thick, sticky batter-like dough.
- Cover and let rest at room temperature for 8-12 hours, or overnight, to hydrate and ferment.
- Grease a long loaf tin, transfer the dough into it, smoothing the top with a wet spatula.
- Cover and let rise for 2-3 hours until slightly puffed.
- Bake at 160°C (325°F) for about 1.5 hours, then let the loaf cool completely in the tin before turning out.
- Wrap the cooled loaf and let it rest for a full day before slicing for the best texture and flavour.
Introduction: Dense, dark and packed with whole rye grains and seeds, rugbrød is the backbone of Danish cuisine, forming the base for nearly every smørrebrød.
Cultural Background: Dense, dark and packed with whole rye grains and seeds, rugbrød is the backbone of Danish cuisine, forming the base for nearly every smørrebrød. Baked in long tin loaves and left to mature for a day before slicing, it reflects centuries of Nordic grain-farming tradition.
Tips: Resting the baked loaf for a day before slicing dramatically improves the texture — resist cutting it too soon. A serrated knife makes clean slices through the dense, seed-studded crumb.
Variations: Add chopped dried fruit like prunes for a subtly sweet variation. Some bakers include cracked wheat alongside the rye kernels for a different texture. Naturally vegetarian; use a plant-based buttermilk alternative for a vegan version.
Storage: Wrap tightly and store at room temperature for up to a week, or freeze sliced for up to 3 months.
Reheating: Best served as is; lightly toasting slices refreshes older bread nicely.
Nutrition: Approx. 180 kcal, 6g protein, 4g fat, 30g carbohydrates per slice.
FAQs
Q: Why does rugbrød need to rest before slicing?
A: The dense, moist crumb needs time to set fully; slicing too soon results in a gummy texture.
Q: Can I make this without a sourdough starter?
A: Yes, dry yeast works well as a substitute, though the flavour will be slightly less complex.
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