WILBREAD

Rugbrød (Sourdough Danish Rye Bread)

Yield
1 Loaf
Prep Time
45 min
Bake Time
1 h 15 min
Added Time
19 h
Total
21 h

Rugbrød (Sourdough Danish Rye Bread) - smorrebrod


Rugbrød, a sourdough Danish rye bread, is a traditional dark and dense bread from Denmark. This sourdough bread is typically made with a combination of rye flour, whole grains, and seeds, resulting in a hearty and flavorful loaf that pairs perfectly with a variety of toppings. If you're a fan of sourdough bread or looking to explore traditional Nordic flavors, Rugbrød is worth trying!

Ingredients

Part 1:
  • 50 g active sourdough starter
  • 120 g toasted seeds (sesame, flaxseed, and pumpkin seeds)
  • 1 dark beer + enough water to make up 350 g of liquid along with the beer
  • 150 g dark rye flour
  • 20 g molasses (You can substitute with maple syrup or honey.)
Part 2:
  • 150 g dark rye flour
  • 75 g whole wheat flour
  • 10 g salt

Equipment

  • Bowl
  • Danish Whisk/ Whisk
  • Scale
  • Dough Scraper
  • Spatula
  • Bread Pan
  • Cooling Rack
  • Bread Knife
  • Oven Mitts

Instructions

(Show/Hide Images In The Recipe)

1. In a bowl, mix all the ingredients for the first part of the dough. Cover and let it rest for 4 to 8 hours. Once ready, the dough will have an intense fermented aroma and will look thicker and more bubbly. I let the dough rest for 6 hours at 72°F/22°C.
50 g active sourdough starter
120 g toasted seeds (sesame, flaxseed, and pumpkin seeds)
1 dark beer + enough water to make up 350 g of liquid along with the beer
150 g dark rye flour
20 g molasses (You can substitute with maple syrup or honey.)

Rugbrød (Sourdough Danish Rye Bread) - Dough part 1

2. Add the ingredients for the second part of the dough and mix by hand or with a stand mixer until combined. Cover and let it rest for 1-2 hours.
150 g dark rye flour
75 g whole wheat flour
10 g salt

Rugbrød (Sourdough Danish Rye Bread) - Dough part 2

3. Pour the mixture into a greased loaf pan and lightly sprinkle flour on top. Let it rest for 2 to 3 hours. As the dough rises, you'll notice an increase in volume and small cracks forming on the surface.

Rugbrød (Sourdough Danish Rye Bread) - Before bulk fermentation

Rugbrød (Sourdough Danish Rye Bread) - After bulk fermentation

4. Bake for 15 minutes at 395ºF/200ºC.

Rugbrød (Sourdough Danish Rye Bread) - Before baking

5. Lower the temperature to 355ºF/180ºC and bake for approximately 1 hour. The bread is ready when it reaches an internal temperature of 210ºF/98ºC.

Rugbrød (Sourdough Danish Rye Bread) - After baking

6. Once the bread has cooled, wrap it in a tea towel or bag and let it rest for 12 to 24 hours before slicing. Allowing the bread to rest before slicing enhances the internal texture and softens the crust.

Rugbrød (Sourdough Danish Rye Bread) - Before wraping in cheesecloth

Rugbrød (Sourdough Danish Rye Bread) - Ready to eat

Enjoy!

Tips:

  • For 100% rye bread, you can substitute the whole wheat flour with additional rye flour. However, this will result in a denser bread since the wheat flour contributes to a slight rise in the bread.
  • Store it in a container or resealable bag at room temperature for up to 5 days or freeze it for up to 3 months.