RugbrødDanish Rye Bread

Name: Rugbrød (Danish Rye Bread)
Prep time: 3 h 5 min
Cook time: 1 h 25 min
Total time: 4 h 30 min
Yield: 10
Cuisine: Denmark
Ingredients: 520 g Rye Flour; 220 g Whole Wheat Flour; 120 g Oats; 160 g Sourdough Starter; 7 g Active Dry Yeast; 45 g Dark Syrup; 5 g Caraway Seeds; 14 g Salt; 620 ml Water (lukewarm); 10 g Unsalted Butter

This dark, moist rye loaf is a cornerstone of Danish everyday cooking and the traditional base for open-faced sandwiches. Its deep grain flavor and tight crumb come from rye flour, oats, and a slow rise.

Prep

3h 5m

Cook

1h 25m

Serves

Estimated

Nutrition

Per serving

331kcal

Calories

11g

Protein

Fat

69g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

520g
Rye Flour
220g
Whole Wheat Flour
120g
Oats
160g
Sourdough Starter
7g
Active Dry Yeast
45g
Dark Syrup
5g
Caraway Seeds
14g
Salt
620ml
Water (lukewarm)
10g
Unsalted Butter

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Stir the dark syrup into the lukewarm water, then whisk in the active dry yeast and sourdough starter.
02
Add the rye flour, whole wheat flour, oats, caraway seeds, and salt. Mix thoroughly to make a thick, sticky dough.
03
Cover and let the dough rise at room temperature for 1 and a half to 2 hours, until slightly puffed and aerated.
04
Preheat the oven to 200°C (400°F) and grease a 23 x 13 cm (9 x 5-inch) loaf pan with the unsalted butter.
05
Scrape the dough into the pan, smooth the top with a wet spoon, and let it rise for 30 to 45 minutes, until small cracks appear on the surface.
06
Bake for 75 to 85 minutes, until the loaf is firm and the center reaches about 96°C (205°F). Cool completely before slicing.

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