How to Make Rugbrød – Danish Rye Bread with Sourdough

Today I have a classic rye bread with sourdough for you. Danish rugbrød is typically baked in a loaf tin and decorated with an oatmeal crust. Wholegrain flour and sunflower seeds make rugbrød a real superfood. To balance out the strong rye flavor a little, add a tablespoon of honey or syrup to the dough.

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The world’s simplest rye bread

Rugbrød is a great bread for everyday life. It goes with everything, is packed with nutrients and fiber, keeps you full for a long time and is super easy to make. The best thing about rye bread is that the dough doesn’t need to be kneaded, stretched or folded. Simply mix all the ingredients together, pour into a loaf tin* and leave to rest overnight. Cooked rye grains ensure that the bread stays fresh and soft for a long time. I prefer to eat the bread toasted, with a thick layer of butter and a little honey. Happy baking!

Rye bread Ingredients

  • Cooked grain: Cooked grain holds in moisture and ensures that the bread stays fresh and soft for a long time. In this case, it consists of whole rye grains that are cooked in 10 times the amount of water until soft.
  • Wholegrain rye flour: I prefer to grind my wholemeal flours myself. Freshly ground flours have more flavour and more nutrients than supermarket flours. However, they do not keep for long and should always be used immediately after grinding. If you don’t have a grain mill* to grind your own flour, you can of course also use store-bought flour.
  • Honey: Rye has a strong taste of its own. To mellow the taste of pure rye bread and make it more balanced, a little honey is often added to the dough. For vegan bread, you can also replace the honey with agave or sugar beet syrup.
  • Sourdough starter: For this recipe, the sourdough starter does not need to be freshly fed, but it should not have been refreshed more than a week ago. If you have sourdough discard in the fridge, why not try one of my leftover recipes? I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholemeal rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
  • Sunflower seeds: You can also use pumpkin seeds instead of sunflower seeds.
  • Rolled oats: I used old-fashioned rolled oats, but other seeds also make a nice crust.

Frequently asked questions

 

How long does rye bread keep?

Rye bread stays fresh longer than wheat bread. If it is stored correctly, it still tastes good even after four to five days. The sourdough ensures that the bread stays soft for a long time. The acid in the sourdough prevents the bread from going moldy.

How to store rye bread?

I store my rye bread at room temperature. To prevent the cut from drying out, I cover it with a cotton kitchen towel.

How long does rye bread need to rise?

Rye bread dough often needs more time than wheat sourdough. Unlike most sourdoughs with wheat flour, I leave the doughs for my rye breads to rest at room temperature (and not in the fridge). For a simple test, dust the surface of the dough with flour or coarse flour before proofing. If they form distinct cracks and the surface curves upwards, the bread is ready to bake.

Why should you cut rye bread the next day?

Rye bread tastes best on the second day because the flavours have had enough time to fully develop.

Why does rye bread get sticky?

It is important that the rye bread has cooled completely before it is cut. If rye bread is cut while warm, the escaping steam makes the crumb sticky.

Why does the loaf turn grey on the sides?

The greyish color is created when the tin is dusted with flour before the dough is poured in. To avoid a gray haze, I grease the tin thoroughly, but do not use the additional layer of flour. If the bread cannot be removed from the tin, you can cover it with a cotton cloth immediately after baking. The moisture that forms under the cloth as it cools will make it easier to remove the bread from the tin.

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Recipe for Rugbrød – Danish Rye Bread

The simplest rye bread in the world: Danish rugbrød is typically baked in a loaf tin and decorated with an oatmeal crust. Wholegrain flour and sunflower seeds make rugbrød a real superfood. To balance out the strong rye flavor, a tablespoon of honey or syrup is also added to the dough. The rye bread is made without yeast.
5 from 1 vote
Prep Time 1 hour
Cook Time 30 minutes
Resting Time 8 hours
Total Time 9 hours 30 minutes
Course sourdough bread
Cuisine Danish
Servings 1 Loaf of bread

Ingredients
  

cooked grain

  • 60 g whole rye grains
  • 600 g hot water

dough

  • cooked grain
  • 550 g whole grain rye flour
  • 1 tsp. honey or a vegan alternative
  • 480 g water
  • 120 g Sourdough starter
  • 70 g sunflower seeds
  • tsp. salt
  • rolled oats for the crust

Instructions
 

Day 1

  • Whole rye grains are boiled in water until soft. The grains should absorb all the water. If there is any water left over, you can drain the soft-boiled rye grains through a sieve.
  • Leave the cooked grains to cool completely.
  • Mix the water, flour, sunflower seeds, sourdough starter, honey and salt to form a dough.
  • Grease a loaf tin and fill with the dough.
  • Press the dough into the mold with wet hands and smooth the surface of the dough.
  • Moisten the surface and sprinkle with rolled oats.
  • Cover the dough with a cloth and leave to rest at room temperature overnight or until the surface is clearly raised.

Day 2

  • Preheat the oven to 230 degrees Celsius.
  • Spray the surface of the dough with water before baking and place the loaf tin in the oven.
  • Reduce the temperature to 200 degrees and bake the bread for about 60 minutes.

Notes

Sourdough starter: The sourdough starter does not need to be freshly fed for this recipe, but it should not have been refreshed more than a week ago. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholemeal rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
Honey: Rye has a strong, hearty taste of its own. To mellow the taste of pure rye bread and make it more balanced, a little honey is often added to the dough. For vegan bread, you can also replace the honey with agave or sugar beet syrup.
Rolled oats: I used old-fashioned rolled oats.
If the bread cannot be removed from the tin, you can cover it with a cotton cloth immediately after baking. The moisture that forms under the cloth will make it easier to remove the bread from the tin.
Keyword easy, healthy, no yeast, wheat-free

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The world's simplest rye bread

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I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

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