Danish Rugbrød
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6

servings

60

minutes

Danish rye bread, or "Dansk rugbrød," is a traditional Danish staple loved for its dense crumb, moist texture, and distinctive flavor. Made with rye flour, seeds, and sourdough, this bread is not only delicious but also packed with fiber and nutrients. It's perfect for open-faced sandwiches with various toppings like cheese, cold cuts, and herring, making it an essential part of Danish cuisine and a favorite among both young and old alike.



Instructions


1. Set the oven to 175 C.


2. Mix 1 liter of milk with 4 tbsp of lemon juice or clear vinegar. Stir the mixture and let it sit for 5-10 minutes until the milk starts to curdle slightly.


3. Mix all ingredients besides the milk in a large bowl.


4. Add the milk mixture to the seed mixture.


5. Pour into two grased loaf pans.


6. Bake for 40 minutes.


7. Rye bread is even better a day after baking. Let cool to room temperature, then wrap up in foil and place in fridge overnight. 


The bread will keep at room temperature for 3-5 days loosely wrapped in foil. Freeze for longer storage. Enjoy your Rye bread just as it is or toasted with some butter or have a try at making smørrebrød (Nordic open sandwiches). 


Check out our recipes for smørrebrød HERE.

Ingredients


  • 500 ml dark rye flour / 黑麦面粉
  • 500 ml whole wheat flour / 全麦面粉
  • 100 ml rolled oats / 燕麦片









  • 150 ml oat bran / 燕麦麸









  • 325 ml cracked rye flakes / 碎裂的黑麦片
  • 100 ml sesame seeds / 芝麻
  • 150 ml whole flax seeds / 全亚麻籽
  • 175 ml raw pumpkin seeds / 生南瓜子
  • 175 ml raw sunflower seeds / 生葵花籽
  • 1.5 tsp salt / 盐
  • 3 tsps baking soda / 小苏打
  • 1 liter whole fat milk / 全脂牛奶
  • 4 tbsp lemon juice or vinegar / 柠檬汁或醋