Danish Rye Bread | Sourdough Recipe (Rugbrød)

Follow my step-by-step instructions and I'll show you how to make a special treat! This Danish Rye Bread is sure to tempt the tastebuds with its tangy flavor and wonderfully dense texture. I grew up eating this bread with my family in Humlebæk, Denmark. Now I enjoy sharing it during our holiday feasts! It's typically served as an open faced sandwich or a smørrebrød. But you can really enjoy it however you'd like! Add cheese or top with salmon or herring. It's really quite the treat, and so simple to make!
Danish Rye Sourdough Recipe
(Adapted from Artisan Sourdough Made Simple by Emilie Raffa)
Ingredients:
150g active starter
360g warm water
20g molasses
240g rye flour
150g bread flour
5g salt
60g sunflower seeds
50g pumpkin seeds
20g sesame seeds
Extra seeds for sprinkling on top
Instructions:
In a large bowl, whisk together the starter, water and molasses. Add the flours and salt and stir to combine, making sure all of the flours are integrated well. Add the seeds to the bowl and stir together. Cover the dough mixture with plastic wrap and let sit at room temperature for 24 hours. It will double in size and look softer and spongy.
I like to put my bowl under the stove light for a little extra warmth during the winter/colder months.
After the dough has risen for 24 hours, pour it into a well-oiled loaf pan. Smooth the surface with a spatula and sprinkle the extra seeds on top. Cover the dough with your plastic wrap and let it rest for 1.5 to 2 hours, so that it rises close to the top of the pan. Around the 1 - 1.5 hour mark, preheat your oven to 400 degrees f.
Once ready, place the loaf into the oven and reduce the heat to 375 degrees. Tint your loaf with tin foil to reduce too much browning. Bake for 1 hour and 15 minutes, until the loaf has a nice caramel color and has pulled away from the sides of the pan.
When ready, remove the loaf from the oven and place the pan on a cooling rack. Let cool for ~5 minutes and then remove the loaf from the pan and place directly on the cooling rack. Let cool fully before slicing into! This loaf also freezes well. :)
~ Links ~
Below are links to products I use and highly recommend. Some are Amazon affiliate links, which means I will earn a commission from Amazon when you click and purchase the product. Please know I would never recommend a product I don’t use and love! Thank you so much for your support!
Artisan Sourdough Made Simple by Emilie Raffa: amzn.to/46Kj3F2
Danish dough whisk: amzn.to/3PGCEQw
Scale: amzn.to/44A0O3j
Sunflower Seeds: amzn.to/3tnPWZy
Pumpkin Seeds: amzn.to/48fMwGS
Sesame Seeds: amzn.to/4aqxhwy
~ Grains & Flours ~
I have most recently sourced my whole organic grains from Azure Standard (www.azurestand...) and my bread flours from Lindley Mills (www.lindleymil....
#Danishryebread #danishryesourdough #rugbrød #sourdough #sourdoughstarter #sourdoughmadesimple #ryebread #wholegrains #organic #healthybread #danishbread #holidays #traditions #Denmark #organicflour #organicbreadmaking #simplebreadrecipe #artisanbread #smørrebrød #homemadebreadrecipe #homemadebread #homemade #sunflowerseeds #sesameseeds #pumpkinseeds #healthybreadrecipe #artisansourdoughmadesimple #simplerecipes #simplesourdouhrecipe #howto #howtomake #howtomakesourdough #howtomakeryebread