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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 1 loaf
Author International Cuisine


  • 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


  • 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!