Rugbrød

Name: Rugbrød
Prep time: 30 min
Cook time: 90 min
Total time: 2 h
Yield: 1 servings
Cuisine: Denmark
Ingredients: 400g dark rye flour; 100g rye kernels, soaked overnight; 100g sunflower seeds; 50g flaxseeds; 400ml warm water; 200g rye sourdough starter; 2 tsp salt; 1 tbsp dark treacle

Denmark

Copenhagen's New Nordic restaurant movement has revived artisanal rugbrød to international recognition.

Danish sourdough rye bread — the densest, darkest bread in Scandinavia, packed with whole rye kernels and seeds. The foundation of smørrebrød culture.

Photo: No machine-readable author provided. Sten assumed (based on copyright claims).

Prep

30 mins

Cook

90 mins

Difficulty

Hard

Calories

355 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

400gdark rye flour

100grye kernels, soaked overnight

100gsunflower seeds

50gflaxseeds

400mlwarm water

200grye sourdough starter

2 tspsalt

1 tbspdark treacle

Method

Mix all ingredients. Pour into a lined loaf tin. Smooth top.

Prove covered for 8-12 hours at room temperature. Bake at 180°C for 90 minutes.

Cool completely before slicing.

Chef's Tip

Danish rugbrød needs at least a full day to cool and firm up properly before slicing.

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Rugbrød

Ingredients

Method

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