We Danes love our rye bread… Oh yes we do. Rugbrød as we call it, is basically the foundation of the danish lunch. Its a super heavy, hearty, dark bread. We eat it every chance we get, with all kinds of toppings. The traditional way is to eat it, is as open-faced sandwiches, but you can also put 2 pieces together like a real sandwich. I also love to toast it in the morning for breakfast… It really brings out the rye flavor.
Danish rye bread is packed with good, hearty ingredients, and its super filling and good for you. Mix in whatever nuts or seeds you want, or even dried fruit. The more crunch the better.
The real rye bread is made with a sourdough starter, but to speed up the process, I have made this version with yeast.
Danish Rye Bread
- 1 1/2 cup (200 g) rye flour
- 1 1/2 cup (200 g) whole wheat flour
- 1 cup (200 g) cracked rye
- 1/2 cup (80 g) sunflower seeds
- 1/2 cup (50 g) pepitas/pumpkin seeds
- 1/4 cup (50 g) flaxseeds
- 2 tsp salt
- 2 tsp unrefined sugar
- 1 tsp dry yeast
- 2/3 cup (1 1/2 dl) dark beer
- 1 1/2 (3 1/2 dl) water
In a large bowl, stir all the ingredients together till fully incorporated. The batter will be very sticky.
Spray a 8,5 – 9 inch loaf pan with non-stick and poor the dough into it.
Smooth the surface a bit with a spoon or knife. Cover with plastic wrap and set in the fridge overnight (15-20 hours).
Take the pan out of the fridge, take off the plastic wrap and let the loaf come to room temp.
Turn on the oven to 400 degrees. Bake the bread in the middle of the oven for 1 hour and 15 min.
Cool the loaf in the pan for 15 min on a rack. Then turn it out of the pan and let it cool completely before slicing.
Store the bread in a plastic bag at room temperature for about 5-6 days. For longer shelf life, store in the fridge. This bread also freezes really well. I always put half of it in the freezer so I always have rugbrød on hand when I get my danish food cravings…:-)