Best 2 Danish Rugbrød Recipes

Danish Rugbrød, also known as Danish rye bread, is a traditional bread that is widely enjoyed in Denmark and beyond. This hearty sourdough bread is the staple food in Denmark and a significant component of Danish open-faced sandwiches. It's a versatile bread with a slightly sour flavor, dense texture, and a long shelf life. If you're looking to create this delectable bread in the comfort of your own kitchen, you'll need to set aside some time for the process, as it takes approximately 14 hours of rising time in total. This step-by-step guide will walk you through the process, ensuring that you end up with a perfect loaf of Danish Rugbrød.

Check out the recipes below so you can choose the best recipe for yourself!

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

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:

Use fresh ingredients. This will ensure that your rugbrød has the best flavor and texture.
Don't overwork the dough. Overworking the dough will make the bread tough.
Let the dough rise in a warm place. This will help the bread to rise properly.
Bake the bread at a high temperature. This will give the bread a crispy crust.
Let the bread cool completely before slicing it. This will help to prevent the bread from crumbling.

Conclusion:

Rugbrød is a delicious and nutritious bread that is easy to make at home. With a few simple ingredients and a little time, you can enjoy this traditional Danish bread anytime you like. Serve it with your favorite toppings, such as butter, cheese, or cold cuts, and enjoy!