International Cuisine

  • Home
  • About Me
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
menu icon
go to homepage
  • Home
  • About Me
    • 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 Me
      • 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

    270 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)
    270 shares
    • Facebook
    • Twitter

    Filed Under: Bread, Denmark, Recipes, Vegetarian

    5 from 1 vote (1 rating without comment)

    Welcome to Internationalcuisine.com! thank you for stopping by!

    I'm thrilled to share my passion for food, travel, and cultural exploration with you. My name is Darlene Longacre and I am a culinary enthusiast turned global nomad.

    Imagine a journey where your taste buds can travel the world, experiencing new flavors and aromas of every country on earth.

    More about me →


    My Mission

    At Internationalcuisine.com, my mission is to bring the world to your kitchen and inspire a global culinary adventure. I believe that food is a powerful bridge that connects people, cultures, and traditions. My mission is to celebrate this unity and diversity by sharing authentic recipes, engaging stories, and immersive travel experiences.

    Come join the journey, explore new countries 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.

    Categories

    Genesis Theme Framework for WordPress

    Archives

    • November 2024
    • April 2024
    • August 2023
    • June 2023
    • May 2023
    • October 2022
    • May 2022
    • February 2022
    • January 2022
    • December 2021
    • September 2021
    • May 2021
    • March 2021
    • February 2021
    • January 2021
    • October 2020
    • September 2020
    • July 2020
    • June 2020
    • May 2020
    • April 2020
    • March 2020
    • February 2020
    • January 2020
    • December 2019
    • November 2019
    • October 2019
    • September 2019
    • August 2019
    • July 2019
    • June 2019
    • May 2019
    • March 2019
    • January 2019
    • December 2018
    • November 2018
    • October 2018
    • September 2018
    • August 2018
    • July 2018
    • June 2018
    • May 2018
    • April 2018
    • March 2018
    • January 2018
    • December 2017
    • November 2017
    • October 2017
    • September 2017
    • August 2017
    • July 2017
    • June 2017
    • May 2017
    • April 2017
    • March 2017
    • January 2017
    • December 2016
    • November 2016
    • October 2016
    • September 2016
    • August 2016
    • July 2016
    • June 2016
    • May 2016
    • April 2016
    • March 2016
    • February 2016
    • January 2016
    • December 2015
    • November 2015
    • October 2015
    • September 2015
    • August 2015
    • July 2015
    • June 2015
    • May 2015
    • April 2015
    • March 2015
    • February 2015
    • January 2015
    • December 2014
    • November 2014
    • October 2014
    • September 2014
    • August 2014
    • July 2014
    • June 2014
    • May 2014
    • April 2014
    • March 2014
    Genesis Theme Framework for WordPress

    Meta

    • Log in
    • Entries feed
    • Comments feed
    • WordPress.org

    Featured Posts

    A colorful bowl of Turkmenistan Fried Eggplant Salad

    Turkmenistan Fried Eggplant Salad Recipe

    Slices of Ichlekli- a thin meat pie.

    Ichlekli Recipe - The National Dish of Turkmenistan

    a plateful of Chak-chak fried dough pieces smothered in a honey syrup

    Chak-Chak Honey Cake Recipe

    Get to know Darlene at International Cuisine

    Darlene holding a dish made with Mama Naz and her daughter in law, in Arusha, Tanzania

    Welcome to International Cuisine

    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.

    I love to cook, photograph, and especially travel. I hope you enjoy this culinary and cultural adventure around the world. Be sure to join the journey so you don't miss a thing. It's free!

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2024 International Cuisine All rights Reserved

    270 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.