Dense, dark, seed-studded sourdough rye bread with a tangy crumb and nutty crust — the foundation of Danish cuisine.
Instructions
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1
Mix rye flour, sourdough starter, warm water, salt, and malt syrup into a thick, sticky dough.
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2
Fold in seeds. The dough will be much wetter than wheat dough — this is correct.
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3
Press into a greased loaf pan, smooth the top with wet hands.
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4
Cover and let rise at room temperature for 12-18 hours until dough reaches near the top of the pan.
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5
Bake at 170°C (340°F) for 1.5-2 hours until internal temperature reaches 98°C.
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6
Cool completely (at least 12 hours) before slicing — the crumb continues to set as it cools.
Did You Know?
Danes consume more rye bread per capita than any other nation — approximately 30 kg per person per year.
The Story Behind Dansk Rugbrød
Rye bread has been the cornerstone of Danish diet since the Viking era, when rye was the only grain hardy enough to thrive in Scandinavian soil. The sourdough tradition stretches back centuries, with some bakeries maintaining starters over 100 years old. Without rugbrød, smørrebrød cannot exist.
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