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Danish Rye Bread (Rugbrød)

A dense, flavorful sourdough rye bread that's a staple in Danish cuisine. Perfect for open-faced sandwiches (smørrebrød).

Ingredients​

Day 1 / soaker​

  • 50g active and very acidic rye sourdough starter
  • 150g cracked nuts
  • 200g water
  • 150g seeds (sunflower/flax/sesame)

Day 2 / loaf​

  • 200g whole rye flour
  • 200g lukewarm water
  • 100g ripe sourdough or discard.
  • 15g salt
  • optional: malt syrup or dark beer

Instructions​

  1. In a large bowl, combine :
    • 50g active and very acidic rye sourdough starter
    • 150g cracked nuts
    • 200g water
    • 150g seeds (sunflower/flax/sesame)

Let soak overnight.

  1. Add
    • 200g whole rye flour
    • 200g lukewarm water
    • 100g ripe sourdough or discard.
    • 15g salt
    • optional: malt syrup or dark beer
  2. The consistency should be close to mince meat.
  3. Put in the form and let rest for 1-2h.
  4. Bake 170c fan on 1, a bit of steam. 97c at its core.