Danish Rye Bread (Rugbrød)

Experience the authentic taste of Denmark with this traditional Danish Rye Bread, or Rugbrød. Known for its dense texture and rich grainy flavors, Rugbrød is a staple in Danish households. Perfect for open-faced sandwiches or as a hearty accompaniment to any meal, this bread is packed with nutritious seeds and whole grains.

Ingredients

🌾 2 dl cracked wheat (approximately 4/5 cup)
🌾 2 dl cracked rye kernels (approximately 4/5 cup)
🌿 2 dl flax seeds/linseeds (approximately 4/5 cup)
🌻 2 dl sunflower seeds (approximately 4/5 cup)
🥖 4 dl sourdough (approximately 1 3/5 cups)
🍯 1 tbsp malt syrup or dark syrup
🌑 2 tbsp Bisto gravy browning (optional)
💧 8 dl water (approximately 3 2/5 cups)
🧂 2 tbsp salt
🍞 4 dl all-purpose flour (approximately 1 3/5 cups)
🌾 4 dl rye flour (approximately 1 3/5 cups)
🧴 Baking spray (butter flavor)

Instructions

1- Combine Dry Ingredients:

In a Rosti Mepal large mixing bowl, combine the cracked wheat, cracked rye kernels, flax seeds, and sunflower seeds.

2- Mix Wet Ingredients:

Add sourdough, malt syrup, and gravy browning (if using) to the mixture.
Stir with a metal spoon until well combined.

3- Incorporate Water:

Pour in water and mix again until the ingredients are well incorporated.

4- Soak Mixture:

Cover the bowl with its Rosti Mepal lid.
Let the mixture soak for 8 hours.

5- Mix Again After Soaking:

After soaking, stir the mixture again.
Add salt and mix thoroughly.

6- Form Dough:

Gradually incorporate the all-purpose flour and rye flour.
Mix with a wooden spoon to form a thick dough.

7- Rise the Dough:

Cover the bowl with the lid and let the dough rise for 2 hours in a warm place.

8- Prepare Baking Pans:

Grease two loaf pans with baking spray.

9- Divide the Dough:

Once risen, divide the dough evenly between the two prepared pans.
Smooth the surface with the back of a spoon or your hands.

10- Second Rise:

Cover the pans with plastic wrap and let them rise for another 2 hours.

11- Preheat Oven:

Preheat your Siemens oven to 180°C (360°F).

12- Bake the Bread:

Place the covered pans on a baking tray and bake for approximately 1 hour.

13- Cool and Unmold:

Cool slightly before using oven mitts to remove the pans from the oven.
Unmold the bread and cool on a wire rack.

14- Store the Bread:

Once cooled, store the bread in an airtight container or plastic bag for freshness.

15- Serve:

Slice with a bread knife and enjoy as you like.

Prep Time: 12 hours (including soaking and rising)
Cook Time: 1 hour
Total Time: Approximately 13 hours
Servings: Each loaf serves approximately 10 slices
Equipment: Mixing bowl: Rosti Mepal, Lid: Rosti Mepal, Measuring jug, Small bowls, Metal and wooden spoons, Loaf pans, Baking tray, Oven: Siemens, Oven mitts, Wire rack, Plastic wrap, Bread knife