Best 2 RugbrØd Recipes

RugbrØd, also known as Danish rye bread, is a dense, dark bread that is a staple of Scandinavian cuisine. Its unique flavor and texture come from a combination of rye flour, sourdough starter, and a variety of seeds and spices. With its hearty and slightly sour taste, rugbrØd makes a great accompaniment to any meal, whether it's a simple sandwich or a traditional Danish smørrebrød. If you're looking to try something new and delicious, rugbrØd is definitely worth exploring.

Here are our top 2 tried and tested recipes!

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.

RUGBRØD

RUGBRØD image

Categories Bread High Fiber

Number Of Ingredients 14

Ingredients

Sour Dough Starter Mix
1 cup Buttermilk
1 cup rye flour
1 teaspoon of salt
Mix ingredients and cover with clingfilm and leave for 2 days at room temp
Rugbrød
5.5 cups water
3.5 cups ryegrains
1 small can of beer of your choice
2.25 cups rye flour
1.75 cups white flour
2 dessertspoons salt
2.5 tsp. fresh yeast
1.75 cups sunflower seeds/ pumkin seeds/ sesame or flax seeds of your choice - all are nice:

Steps:

1. Mix Rye Grains and water together in a large pan and bring to boil - turn off heat and and leave to cool so its cool enough to handle. 2. Add can of beer and starter mix 3. Add salt, white flour, and rye flour 4. Take off enough starter mix for next time 5. Add yeast and seeds 6. Put in breadforms (makes 2 loaves) 7. Smooth top really well and add seeds to top 8. Leave for 4 hours in a warm place to prove 9. Bake for 1 3/4 hours in an prewarmed oven at 200c and leave for 24 hours to 'set'

Tips:

Use quality ingredients: This is especially important for the flour, as it will have a major impact on the final texture and flavor of the bread.
Measure your ingredients accurately: This will help to ensure that your bread turns out as expected.
Knead the dough properly: This will help to develop the gluten in the flour and give the bread a chewy texture.
Let the dough rise in a warm place: This will help it to double in size and become light and airy.
Bake the bread at a high temperature: This will give it a crispy crust and a fluffy interior.

Conclusion:

With a little practice, you can easily make delicious and nutritious homemade rugbrød. This versatile bread can be enjoyed on its own, or used to make sandwiches, toast, or croutons. So what are you waiting for? Get baking!