Rugbrød Recipe

Rugbrød is a Danish staple, and while it is something you can find in the United States it’s not easy to find. This is the recipe I use to make mine.

Bowl 1
125g Sourdough Starter (you can use other yeast as well, I use sourdough starter because I have it)
230g Dark Rye Flour (Bob’s Red Mill makes some)
290g cold water

Mix this all together, cover and let sit overnight

Bowl 2 (done at same time as Bowl 1)
50g grains (I use flaxseed or steel cut oats)
150g seed blend (I’ve got some I bought in Denmark, it consists of rye, sunflower, flaxseed and sesame seed)
150g Boiling water
Mix this all together, cover and let sit overnight

The next day combine bowls and give quick stir, then add

330g additional Rye flour
12 g salt
2 tablespoons molasses
220g tepid water

Mix this all together and let sit for a couple of hours.

Pour into a lined bread pan (I use a pullman), cover and let sit for another couple hours)

Bake at 450F for 45 minutes depending on how hot your oven is….mine is a little cool so Definitely check at 30 mintues

Remove and allow to cool completely…do not cut it warm.

Make Smørrebrød! I will share some combinations

If you want to buy Danish food staples I highly recommend my friends at Scandinavian Butik, they also sell some Rugbrød mixes and if you are lucky enough to live near them they make their own fresh Rugbrød. LINK HERE