Danish Rye Bread (Rugbrød)
If you’re looking to bake a traditional loaf that perfectly encapsulates the essence of Danish culinary heritage, Danish Rye Bread (Rugbrød) is an exceptional choice. This hearty, nutrient-rich bread is not only a cornerstone of Danish meals but also a delightful addition to any breakfast or lunch spread. Rugbrød’s dense, flavorful crumb and nutritious ingredients make it a standout choice for those seeking a wholesome, homemade bread.
Here’s everything you need to know to master the art of this classic bread recipe, with easy-to-follow steps and essential tips for success.
Understanding Danish Rye Bread: Tradition Meets Nutrition
Rugbrød, a traditional Danish rye bread, is a dense, slightly tangy loaf packed with whole grains and seeds. Known for its dark color and robust flavor, it pairs wonderfully with both savory toppings like smoked salmon or cheese and sweet spreads such as honey or jam.
This recipe uses a combination of dark rye flour, bread flour, and a nutrient-packed blend of seeds, ensuring that the bread is not only delicious but also rich in fiber, healthy fats, and essential nutrients.
Ingredients Breakdown
Before diving into the recipe, let’s break down the key components:
For the Soaker:
7-Grain Hot Cereal Mix or Rye Chops: These provide the bread’s hearty texture and distinctive rye flavor.
Sunflower, Pumpkin, and Flax Seeds: A trio of seeds adds crunch, nuttiness, and a wealth of omega-3 fatty acids.
Cold Water: Essential for hydrating the grains and seeds overnight, ensuring they are soft and ready for baking.
For the Dough:
Dark Rye Flour: The star of the show, this flour gives the bread its signature dark color and robust flavor.
Bread Flour: Adds structure and elasticity to the dough, ensuring the bread holds its shape.
Instant Yeast: Helps the dough rise while maintaining its dense texture.
Molasses: A touch of molasses introduces a subtle sweetness and deepens the bread’s color.
Salt: Enhances the flavors while regulating yeast activity.
Special Equipment:
A 13 x 4-inch pullman loaf pan with a lid ensures the bread bakes evenly and retains its traditional rectangular shape.
A stand mixer with a paddle attachment simplifies mixing this dense dough.
Tips for Perfect Rye Bread
Plan Ahead: Both the soaker and the dough require overnight resting for optimal texture and flavor.
Use a Scale: Precision is key when baking bread. Measure your ingredients by weight for consistent results.
Grease and Dust the Pan Thoroughly: To ensure easy removal of the loaf, don’t skimp on butter and rye flour.
Mind the Temperature: Rising and baking times can vary based on your kitchen’s environment. Keep an eye on the dough during the rise.
Patience is Key: Allow the bread to cool completely before slicing. Better yet, wait until the next day for improved texture and flavor.
Health Benefits of Rugbrød
This bread is a nutritional powerhouse:
High in Fiber: Promotes digestive health and keeps you feeling full longer.
Rich in Omega-3s: Thanks to flax seeds, it’s heart-healthy.
Low in Sugar: Molasses adds a hint of sweetness without overloading on sugar.
Simple Recipe for Danish Rye Bread
Preparation Time
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 11 hours 15 minutes
Ingredients:
For the Soaker:
2 ½ cups (375 g) 7-grain hot cereal mix or rye chops
1 cup (142 g) sunflower seeds
1 cup (152 g) pumpkin seeds
½ cup (71 g) flax seeds
2 ⅔ cups (613 g) cold water
For the Dough:
2 cups (248 g) dark rye flour
2 cups (295 g) bread flour
1 tsp (3 g) instant dried yeast
1 ½ cups (353 g) cold water
4 tsp (23 g) salt
¼ cup (80 g) molasses
Butter for greasing the pan
Special Equipment:
Stand mixer
13 x 4-inch pullman loaf pan with lid
Instructions:
Step 1: Prepare the Soaker
In a medium bowl, combine the 7-grain mix, sunflower seeds, pumpkin seeds, flax seeds, and cold water.
Cover with plastic wrap and let it sit at room temperature for 8–12 hours.
Step 2: Make the Dough
Mix rye flour, bread flour, yeast, and water in another bowl until cohesive.
Knead briefly, cover, and let rest overnight (8–12 hours).
Step 3: Combine Ingredients
Grease and dust the pullman loaf pan with butter and rye flour.
Combine the soaker, flour mixture, salt, and molasses in a stand mixer. Mix on low for 2–3 minutes, then increase to medium for another 2–3 minutes.
Step 4: Shape and Rise
Transfer the dough to the pan, smooth the surface, and sift rye flour over the top.
Cover with the lid and let rise for 1½–3 hours until the dough reaches ½ inch from the top.
Step 5: Bake
Preheat the oven to 500°F. Bake with the lid on for 15 minutes.
Reduce heat to 400°F and bake for 15 more minutes.
Remove the lid, lower the temperature to 325°F, and bake for 45 minutes.
Turn the loaf out onto a cooling rack set inside a rimmed baking sheet. Return to the oven for 10 minutes.
Step 6: Cool and Store
Allow the bread to cool completely (at least 3 hours) before slicing.
Store at room temperature, loosely wrapped in foil, for 3–5 days. Freeze for longer storage.
