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April 7, 2014
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Danish Rye Bread - Rugbrød. Super delicious, healthy and filling. 100% wholegrain. Recipe || The Smoothie Lover

In Denmark we have this very special bread called rugbrød. Directly translated that means “rye bread”, but it is so much more than just a loaf baked with rye flour.

I dare say  every Dane eat this bread. The taste for it lies deeply in us and everyone has pretty much eaten it since they were born. Ask any Dane to mention three typical Danish things and I’m pretty sure they’ll all say rye bread. But what is funny is, that a lot (again I dare say almost everyone) of foreigns really like this loaf too. I totally get why almost everyone likes it. Three great things about rye bread:

I’ve been posting some pictures on Instagram with rye bread lately, and a lot of people have asked, what kind of bread that was. So I decided to make my own loaf and share the recipe. A good rye bread is incredibly heavy and contains almost noting but seeds. And it is a little dense.

A lot of foreigns would say that this loaf is like the German loaf “Schwartz-Brot” or the Swedish “pumpernikkel”. But it really isn’t. Schwartz-Brot and pumpernikkel is way sweeter and has a lot of weird spices.

Danish Rye Bread - Rugbrød. Super delicious, healthy and filling. 100% wholegrain. Recipe || The Smoothie Lover

Homemade rye bread is definitely the best rye bread. Yet a lot of people never does this because of the need of sour dough. You can’t make it without sour dough. I did too, but it is very easy making your own sour dough. You pretty much just mix together the ingredients and let it sit on the counter for five days. That’s it. So easy and you get the most delicious loaf in the end.

So go ahead and try and make your own delicious, good smelling and healthy 100% wholegrain loaf – you won’t regret it ;)

Danish Rye Bread - Rugbrød. Super delicious, healthy and filling. 100% wholegrain. Recipe || The Smoothie Lover

On a totally other hand: I took the theory-test for getting a drivers license today. And I passed. YAY! I’m so so so happy. I was so nervous. But I only had one question wrong (out of 25). One test down – one to go. Oh, how I can’t wait to get that drivers license.

Aaaaand I got tickets for the koncert with Ed Sheeran in Copenhagen in November. DOUBLE HAPPINESS! It’s amazing! I can’t wait.

Sorry – back to the loaf

Enjoy!

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Ingredients – 1 big loaf

Sourdough – 5 days before

Kernels and seeds – day 1

Dough – day 1

Dough – day 2

 

Instructions

Day 1

Day 2

 

27 responses to “Danish Rye Bread”

  1. Jess says:

    This rye bread looks fabulous, Josefine! I’ve never tried Danish rye bread before, really need to ! Looks lush!

  2. Wow.. a bread that takes days to make! That’s awesome! It sounds and looks fabulous Josefine! :)

  3. Wow!! This looks AMAZING! Seriously… so nourishing and hearty!YUMMY and healthy! Double win :)

  4. I am so glad you posted this, I have been eyeing off your tasty looking breads on Instagram for a while now! And I already have some sourdough starter in the fridge ready to go – I will give this a go this weekend hopefully :) Thank you!

  5. Oh my! Rye bread is mine and my dad’s absolute favorite bread! This looks incredible! By the way, I nominated your blog for a Liebster award since I love it! Check out the post about it on my blog today and join if you’d like :)

  6. Gina says:

    Do you use light or dark rye flour? Beautiful photos by the way! :)

  7. Congrats on passing! And wow , this bread looks incredible! Going through this much work for bread is the sign of a true baker. It looks completely worth it though! One of my pet peeves with sandwich bread is when it isn’t filling. This would fix that problem!

  8. Oh My God, this bread sounds incredible! I really need it in my life soon! x

  9. Rye bread with lots of goodness, that’s my cup of tea! I’d love a warm slice now with butter :)

  10. Oh my goodness, I want a piece of this bread badly! It looks delicious. :)

  11. Sebastian says:

    That sounds and looks reaaally yummy! Before I’ll try it next week, I have a question for the last step – do you preheat the oven and then put the pan in or do you put the pan in the cold oven, then heat it up?

    Thank you

  12. Tatjana says:

    Dear Josefine,
    i am making Danish rye bread for a while, and i was wondering if you could tell me is your bread still moist inside when you cut it and how sour this bread should be?
    Thanks a lot forward :)

  13. Ronnie boy says:

    Went hunting for a good sourdough rye recipe and finally landed on yours….over the past 3 months or so I’m now waiting for my 4th batch to come out of the oven…. My German mother has given this bread accolades foe being tasty and all together the right texture and consistency. It is a fabulous recipe and has worked flawlessly each time I have baked it. And that’s with making various tweaks in the recipe along the way. Today’s tweak was to add steel cut oats as one of the grains in the mix….can hardly wait to taste it. I have also added rye berries as well as spelt berries to the mix. Thanks for posting this recipe! I have to ask though…. I have to wonder if this is a family recipe that has been handed down from one generation to the next? Blessings!

    • Wow, thank you so much Ronnie! I am so glad you can use the recipe and like it. Thanks a million!
      No unfortunately, this isn’t a family recipe. I wish it was though – it’d be a great story. It’s a mix of a lot of recipes I’ve tried which I’ve tweaked a bit here and there.
      I have to try adding steel cut oats btw – sounds great :)

  14. ai says:

    hey! i really want to try this, but we only have one kind of rye flour where i live, and it’s kinda light. i can also get rye berries here – should i try to grind them to make the dark rye flour? or should i just use the rye flour i have throughout? thanks! looks amazing!

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