Danish Rugbrød Bread, Dense and Nutritious with Whole Grains and Seeds
🧂 Ingredients
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- 400 grams rye flour
- 100 grams medium-protein all-purpose flour
- 100 grams whole rye kernels (or wheat berries), soaked overnight
- 50 grams sunflower seeds
- 50 grams pumpkin seeds
- 30 grams flaxseed
- 7 grams instant yeast
- 400 ml warm water (lukewarm)
- 12 grams salt
- 2 tbsp honey or molasses
- 3 tbsp buttermilk or plain yogurt
- 1 tbsp vegetable oil, for greasing the pan
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👩🍳 Instructions
- 1 Soak the whole rye kernels in water for at least 8 hours or overnight, then drain. This softens their texture and makes them easier to mix into the dough.
- 2 In a large bowl, dissolve the instant yeast and honey/molasses in the lukewarm water. Let sit for 5-10 minutes until foamy.
- 3 Add the rye flour, all-purpose flour, salt, and buttermilk to the yeast mixture. Mix well with a spatula or your hands - rugbrød dough is naturally sticky and doesn't need to be kneaded smooth like regular bread dough.
- 4 Add the soaked rye kernels, sunflower seeds, pumpkin seeds, and flaxseed. Mix well until all the ingredients are evenly distributed throughout the sticky, heavy dough.
- 5 Cover the bowl with plastic wrap or a damp cloth and let it rest in a warm spot for 1.5-2 hours until the dough rises slightly (it won't double in size like regular bread because of its dense texture).
- 6 Grease a medium-sized loaf pan with vegetable oil, then pour the dough into it. Smooth the top with a wet spatula.
- 7 Cover again and let it rest for another 45-60 minutes while preheating the oven to 350°F (180°C).
- 8 Bake the bread for 55-65 minutes until the surface is deeply browned and the bottom sounds hollow when tapped.
- 9 Remove from the pan and let the bread cool on a wire rack for at least 2 hours before slicing - this is essential for the interior texture to set properly and avoid a gummy crumb.
- 10 Slice thinly (about 0.2-0.4 inch/0.5-1 cm) using a sharp serrated bread knife, and serve as smørrebrød with your favorite toppings.
💡 Tips
• Don't worry if the dough looks very sticky and wet - that's the true character of rugbrød, unlike regular rye bread that can be kneaded until smooth.
• It must cool for at least 2 hours (ideally overnight) before slicing, otherwise the bread will fall apart since the inside will still be too moist.
• If you don't have whole rye kernels, you can substitute steel-cut oats soaked overnight for similar results.
• This bread keeps for 5-7 days if wrapped tightly and stored at room temperature - it actually tastes even better after the second day as the fermented flavor develops further.
📊 Nutrition Facts / serving
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