Best 4 Danish Rugbrod Rye Bread For The Bread Machine Recipes

Are you looking for a delicious, hearty, and authentic Danish rugbrod rye bread? Look no further! This flavorful and versatile bread is a staple in many Scandinavian households, and can be enjoyed for breakfast, lunch, or dinner. With its slightly sour flavor and dense texture, rugbrod is a great bread for sandwiches, open-faced sandwiches, or simply sliced and enjoyed with butter and cheese. In this article, we'll provide you with the perfect recipe for making rugbrod in your bread machine, so you can experience the taste of traditional Danish bread in the comfort of your own home.

Here are our top 4 tried and tested recipes!

DANISH RUGBROD (RYE BREAD) FOR THE BREAD MACHINE

Danish Rugbrod (Rye Bread) for the Bread Machine image

My mother in-law's recipe. From Denmark, with love.

Provided by Ray Earhart

Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread

Time 3h10m

Yield 24

Number Of Ingredients 10

Ingredients

1 ½ cups water
1 tablespoon honey
1 tablespoon butter
1 teaspoon salt
2 cups rye flour
1 cup all-purpose flour
1 cup whole wheat flour
¼ cup rye flakes
1 tablespoon white sugar
2 teaspoons bread machine yeast

Steps:

Put water, honey, butter, salt, rye flour, all-purpose flour, whole wheat flour, rye flakes, sugar, and yeast, respectively, into the pan of your bread machine.
Select Basic setting and press Start.

Nutrition Facts : Calories 80.5 calories, Carbohydrate 16.5 g, Cholesterol 1.3 mg, Fat 0.8 g, Fiber 2.2 g, Protein 2.2 g, SaturatedFat 0.3 g, Sodium 101.5 mg, Sugar 1.4 g

DARK RYE (BREAD MACHINE)

Dark Rye (Bread Machine) image

My absolute favorite recipe. This recipe produces a soft, full-loaf of bread, with a nice crust every time. Easy and delicious.

Provided by strawberrybird

Categories Yeast Breads

Time 3h10m

Yield 1 loaf, 12-16 serving(s)

Number Of Ingredients 9

Ingredients

2 1/4 teaspoons yeast
1 1/4 cups warm water
1/3 cup molasses
2 1/2 cups bread flour
1 cup rye flour
1/2 teaspoon salt
1/8 cup vegetable oil
1/8 cup cocoa powder
1 tablespoon caraway seed (optional)

Steps:

Add ingredients to your bread machine as directed. Mine specifies liquids first, yeast last. Set to standard (white) bread and Go. Enjoy!

Nutrition Facts : Calories 176.1, Fat 2.8, SaturatedFat 0.4, Sodium 102.4, Carbohydrate 34.1, Fiber 2.2, Sugar 5.4, Protein 4.1

SUPERB RYE BREAD (BREAD MACHINE)

Superb Rye Bread (Bread Machine) image

This is a good basic bread machine recipe for rye bread. I don't remember where I got it, but it's one I make all the time.

Provided by The Mad Slovak

Categories Breads

Time 4h10m

Yield 1 loaf

Number Of Ingredients 8

Ingredients

1 cup rye flour
2 3/4 cups bread flour
1/3 cup brown sugar (I use the gruanulated type)
2 teaspoons caraway seeds
1 1/2 teaspoons salt (I use kosher salt)
2 tablespoons butter
1 1/2 cups warm water
1 1/2 teaspoons dry yeast

Steps:

Bring all ingredients to room temperature and add to bread machine baking pan, in order suggested by manufacturer.
Select basic setting (I use basic setting, medium size, light crust) and push Start.

DANISH RUGBRøD

Danish Rugbrød image

Rugbrød is a delicious, nutritious and long-lasting bread that is very popular in Denmark. This bread typically has rye flour, rye berries, and sourdough leavening, as well as many seeds, beer, fermented milk and more. I've broken down the ingredients into categories so you can work with what you have, and then enjoy many days of open-faced sandwiches and butter-slathered crisps.

Provided by Melissa Johnson

Categories Recipes

Time 2h20m

Number Of Ingredients 20

Ingredients

Flour 275g (2 cups)
215g whole grain sprouted spelt flour (rounded 1 1/2 cup)
60g whole grain sprouted rye flour (scant 1/2 cup)
Liquids 390g (1 2/3 cup)
180g water (3/4 cup)
90g kefir milk or buttermilk (3/8 cup)
90g dark beer (3/8 cup)
30g maple syrup, honey or barley malt syrup (1 1/2 Tbsp)
Seeds and Berries 465g (approx. 3 3/4 cup)
260g (1 3/4 cup) whole sprouted organic rye berries or organic rye berries. This is about 175g (1 heaping cup) before hydrating.
45g pumpkin seeds (1/3 cup)
35g sunflower seeds (1/4 cup)
35g hemp seeds (heaping 3 Tbsp)
35g coarsely ground flax seeds, use a mortar and pestle or mill (scant 1/4 cup)
20g whole flax seeds (scant 3 Tbsp)
20g sesame seeds (heaping 2 Tbsp)
15g chia seeds (1 Tbsp)
Leaven and Salt
160g sourdough starter (~2/3 cup)
9g salt (1.5 tsp)

Steps:

Hydrate and sprout about 175g (1 heaping cup) rye berries, which makes approximately 260g when hydrated. Or hydrate 175g already-sprouted rye berries.
To sprout rye berries, soak them in water in a bowl or jar for about 6 hours, then drain the excess water, rinse and drain again, and cover with a towel or sprouting lid (mesh screen). Sprouts will form after an additional 6-18 hours. Rinse and drain every twelve hours while sprouting. Then refrigerate for up to 5 days in a ventilated jar.
To rehydrate already-sprouted rye berries, soak in water for 12-24 hours, then drain the excess water.
Build 160g of 100% hydration mature starter.
Combine all of the ingredients in a large bowl and mix until everything is incorporated. (Stand mixer with dough hook or paddle attachment works well.) The dough will have a thick batter consistency, not flowing off a spoon but still scoopable.
Cover the bowl and let the dough bulk ferment. This takes about 5 hours at warm room temperatures (78F/26C) and longer if the ambient temperature is cooler, or if you refrigerate the dough for any portion of time. Make sure to flip the dough in the bowl after a long refrigeration to redistribute heat and moisture. The bulk fermentation is finished when you shift the dough with a spatula and see web-like strings of gluten.
Pour/scrape the batter into a greased loaf pan. Smooth the surface of the dough with wet fingertips and cover.
Proof 12-20 hours in the refrigerator, or 2-3 hours at room temperature, or a combination of cold and room temperature. (See the gallery for examples.) The dough will be rounded-puffy at the edges and have holes from popped bubbles when it is ready to bake.
Preheat your oven to 425F.
Decorate the top of your proofed dough with extra seeds or a flour stencil.
Bake the bread uncovered for 70-85 minutes, until the internal temperature is about 210F.
Let the bread cool for about 30 minutes, then remove it from the pan.
If possible, wait 24 hours before slicing the bread to allow the crumb to set.
Store the bread wrapped in parchment paper, a bread bag, bee's wrap or a flour sack towel for about a week outside the refrigerator. You can also slice and freeze the bread tightly wrapped in plastic.

Tips:

To achieve a crispy crust, it's recommended to use a high-quality bread machine with multiple crust color settings. Opt for the darkest setting for a delightful crunch.
If your bread machine doesn't offer crust color options, you can achieve a crispier crust by brushing the top of the loaf with water during the last 5-10 minutes of baking.
To enhance the flavor and aroma of your Rugbrød, consider toasting the rye kernels before grinding them. You can do this in a skillet over medium heat, stirring constantly until they become fragrant.
If you don't have buttermilk on hand, you can easily make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
To ensure even cooking, it's important to pack the rye flour and bread flour tightly into the measuring cups before adding them to the bread machine.

Conclusion:

Indulge in the delightful experience of homemade Danish Rugbrød, a staple of Scandinavian cuisine. With its unique combination of rye and bread flour, buttermilk, and a hint of sweetness, this rye bread offers a satisfyingly dense and flavorful loaf. Whether you enjoy it as an open-faced sandwich topped with your favorite spreads or savor it as a hearty slice alongside your meals, Rugbrød is a versatile bread that is sure to impress. Experiment with different toppings and fillings to create your own personalized Rugbrød experience. Bon appétit!