• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
International Cuisine
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
menu icon
go to homepage
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Us
      • Privacy Policy
    • Journey by Country
    • Recipes
    • Travel
    • My Cookbook
    • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Bread

    Denmark Rugbrod (Danish Rye Bread)

    April 9, 2015 By Darlene at International Cuisine

    226 shares
    • Facebook
    • Twitter
    Jump to Recipe  ↓ Print Recipe  ❒

    This bread called Rugbrod is a staple in Denmark. It is dense, healthful and has a very earthy flavor.  It is used on many different types of smorresbrod that the Danes are famous for.  It takes 5 days to make the starter to be sure to plan accordingly.  This recipe will make starter for  two loafs but only uses half for one loaf on the day of cooking.   I was able to find the different types of flour on amazon. I have added them to my store if you are looking for them.

    Denmark rugbrod

    Print Pin
    5 from 1 vote

    Denmark Rugbrod (Danish Rye Bread)

    Please note the starter takes 5 days to make so plan accordingly!
    Course Bread
    Cuisine Denmark
    Cook Time 1 hour hour 15 minutes minutes
    Total Time 1 hour hour 15 minutes minutes
    Servings 1 loaf
    Author International Cuisine

    Ingredients

    • For the starter:
    • 2 teaspoons active dry yeast
    • 10 fluid ounces water 3 deciliter
    • 6.2 dry ounces Dark Rye flour 175 grams
    • For the bread:
    • 1/2 of the sour dough starter approx 7 oz.
    • 9.7 dry ounces Dark Rye flour 275 grams
    • 11.7 dry ounces Cracked Rye Bob’s Red Mill (330 grams)
    • 10.6 dry ounces Whole Wheat flour 300 grams
    • 2.8 dry ounces Flaxseeds 80 grams
    • 24 ounces cold water
    • 1 tablespoon molasses
    • 1 1/2 tablespoons sea salt

    Instructions

    • For the Starter
    • Day 1: heat water to 110 degrees F and remove from heat. Sprinkle yeast over water, give a quick stir and let sit for 10 minutes. Stir Rye flour into yeast mixture until smooth. Cover bowl loosely with a lid and let sit out on your counter at room temperature.
    • Day 2: add 2 dry ounces Rye flour and stir (60 grams)
    • Day 3: stir dough.
    • Day 4: stir dough.
    • Day 5: in the morning or evening mix 1/2 of the sour dough starter with the following ingredients.
    • Rugbrød (makes 1 loaf)
    • Oil a 13 x 4 x 4 inch bread pan and set aside.
    • Mix all of the ingredients together, stirring to make sure there are is no dry flour left within the dough.
    • Pour into oiled pan and smooth top of dough.
    • Cover pan with plastic wrap and allow to rise for 10 to 12 hours.
    • Before baking, pierce the dough with a skewer 20 times.
    • Brush top of dough with an oil/water mixture and bake in a 400 degrees F preheated oven for 1 hour 15 minutes.
    • After baking allow bread to cool in the pan on a baking rack.
    • When bread is still a little warm place in a plastic bag.
    • The condensation inside the bag will help soften the outer crust.
    • Once completely cooled remove the bread from the moist bag, wipe the bag dry before placing the bread back into the bag.
    • The bread is now ready for slicing. Enjoy!

     

     

    More Bread

    • Two loaves of Tajik Bread which are round with sprinkling of black sesame seeds on top.
      Tajik Bread
    • Pieces of freshly made Syrian pita bread
      Syrian Pita Bread
    • a couple slices of mealie bread being drizzled with some honey.
      Mealie Bread (Corn Bread)
    • Muufo served in a cast iron skillet.
      Muufo (Somali Bread)
    226 shares
    • Facebook
    • Twitter

    Filed Under: Bread, Denmark, Recipes, Vegetarian

    This Week's Recipes

    A Bowl full of Harissa surrounded by the ingredients

    Tunisian Harissa Recipe

    a plate of Mechouia salad topped with tuna and capers, surrounded by hard boiled eggs and French bread.

    Tunisian Mechouia Salad: A Delight Straight from North Africa

    A plateful of Tunisian lamb couscous

    Tunisian Lamb Couscous

    Primary Sidebar

    Hello my name is Darlene and thank you for stopping by!

    I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

    More about me →


    Our Mission

    To promote cultural appreciation by cooking our way across the world, one nation at a time. To discover the struggles and joys that have influenced the people, to gain an appreciation of their land and traditions and to feel the hospitality that only sharing a meal can convey.

    Come join the journey, explore a new country each week and embark on a fantastic culinary adventure.

    Join the Journey It's Free!

    Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2023 International Cuisine All rights Reserved

    226 shares