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.

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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 15 minutes

Total Time 1 hour 15 minutes

Servings 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!