Dansk Rugbrød — Print Recipe — The Culinary Codex

Dense, dark, seed-studded sourdough rye bread with a tangy crumb and nutty crust — the foundation of Danish cuisine.

Ingredients

1 Mix rye flour, sourdough starter, warm water, salt, and malt syrup into a thick, sticky dough.
2 Fold in seeds. The dough will be much wetter than wheat dough — this is correct.
3 Press into a greased loaf pan, smooth the top with wet hands.
4 Cover and let rise at room temperature for 12-18 hours until dough reaches near the top of the pan.
5 Bake at 170°C (340°F) for 1.5-2 hours until internal temperature reaches 98°C.
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.