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Rugbrød

Name: Rugbrød
Total time: 1440 min
Yield: Serves 10
Cuisine: Denmark
Ingredients: 400g Rye Flour; 100g Whole Wheat Flour; 50g Sunflower Seeds; 50g Pumpkin seeds; 100g Plain yogurt; 1 tsp Dry yeast; 450ml Water; 2 tsp Salt; 1 tbsp Brown sugar

Dessert

⏱ 1440 min

👥 Serves 10

Difficulty ⭐⭐⭐

A dense, tangy Danish dark bread packed with rye grains and seeds.

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📖 The Story Behind This Dish

Rugbrød is the rye bread essential to the Danish table: rye flour is loaded with rye kernels, sunflower seeds, flaxseed, and more, leavened with sourdough, and baked in a rectangular pan. It's dense and heavy with a pleasant tang. It's the base for smørrebrød and the bread Danes eat every day, sliced thin for breakfast and lunch.

🌆 Where it's eaten: On a Danish family morning, the dense dark bread is sliced thin, topped with butter and cheese, and breakfast begins with coffee.

🥕 Ingredients (serves 10)

Rye Flour 400g
Whole Wheat Flour 100g
Sunflower Seeds 50g
Pumpkin seeds 50g
Plain yogurt 100g
Dry yeast 1 tsp
Water 450ml
Salt 2 tsp
Brown sugar 1 tbsp

👩‍🍳 Instructions

Mix 200g rye flour, the yogurt, and 250ml lukewarm water, cover, and leave at room temperature for 12 hours.
Add the remaining rye flour, whole-wheat flour, seeds, yeast, lukewarm water, salt, and dark sugar and mix well (a sticky dough is fine).
Pack into an oiled loaf pan and smooth the top with wet hands.
Let rise in a warm place for 2–3 hours until it nearly reaches the rim.
Bake at 180°C for 1 hour.
Unmold, wrap in a cloth, cool completely, and slice thinly.

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