Denmark

Rugbrød

Name: Rugbrød
Prep time: 12 h
Cook time: 4 h
Total time: 16 h
Yield: 12 servings
Cuisine: Danish
Ingredients: 3 1/4 cups rye flour; 1 1/2 cups cracked rye or broken wheat broken wheat (cracked wheat); 1/2 cup active rye starter sourdough starter; 2 1/2 cups water; 1/2 cup sunflower or pumpkin seeds pumpkin seeds (pepitas); 1/3 cup flax seeds (linseed); 2 tsp salt; 1 tbsp dark malt or 1 tbsp molasses barley malt powder

Dark, dense rye bread full of seeds. The foundation of every Danish lunch.

240 minTime

9 gProtein each

mildSpice

12hPlan ahead. Soak for 12 hours first; the 240 minutes come after.

The Danish daily bread2 chapters · 1 min read

Make it your way

Grandma's waySeeded sourdough rye, baked low and long.

The original

249kcalsame

9 gproteinsame

11 gfibresame

240minutessame

Classic rugbrød.

Per serving, worked out from the ingredient table.

Ingredients

Rye flour3¼ cups

Broken wheat (cracked wheat)1½ cups cracked rye or broken wheat

Sourdough starter½ cup active rye starter

Water2½ cups

Pumpkin seeds (pepitas)½ cup sunflower or pumpkin seeds

Flax seeds (linseed)⅓ cup

Salt2 tsp

Barley malt powder1 tbsp dark malt, or 1 tbsp molasses

Method

5 steps

1In the evening, mix the starter, water, rye flour, cracked grains and seeds. Cover and leave at room temperature overnight.
2In the morning, stir in the salt and malt. No kneading needed.
3Scrape into a greased loaf tin, smooth with a wet spatula and poke holes with a skewer. Prove until almost at the rim.
4Bake at 180°C for about 1 1/2 hours.
5Wrap in a cloth and cool completely. Rest a day before slicing thinly.

Serve it like this

Slice thinly, spread with butter and top with cheese, egg, herring or liver pâté. Serve open faced on a board.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Denmark

Rugbrød

Dark, dense rye bread full of seeds. The foundation of every Danish lunch.

240 minTime

9 gProtein each

mildSpice

12hPlan ahead. Soak for 12 hours first; the 240 minutes come after.

The Danish daily bread2 chapters · 1 min read

Make it your way

Grandma's waySeeded sourdough rye, baked low and long.

The original

249kcalsame

9 gproteinsame

11 gfibresame

240minutessame

Classic rugbrød.

Per serving, worked out from the ingredient table.

Ingredients

Rye flour3¼ cups

Broken wheat (cracked wheat)1½ cups cracked rye or broken wheat

Sourdough starter½ cup active rye starter

Water2½ cups

Pumpkin seeds (pepitas)½ cup sunflower or pumpkin seeds

Flax seeds (linseed)⅓ cup

Salt2 tsp

Barley malt powder1 tbsp dark malt, or 1 tbsp molasses

Method

5 steps

1In the evening, mix the starter, water, rye flour, cracked grains and seeds. Cover and leave at room temperature overnight.
2In the morning, stir in the salt and malt. No kneading needed.
3Scrape into a greased loaf tin, smooth with a wet spatula and poke holes with a skewer. Prove until almost at the rim.
4Bake at 180°C for about 1 1/2 hours.
5Wrap in a cloth and cool completely. Rest a day before slicing thinly.

Serve it like this

Slice thinly, spread with butter and top with cheese, egg, herring or liver pâté. Serve open faced on a board.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Rugbrød

Make it your way

Ingredients

Method

Rugbrød

Make it your way

Ingredients

Method

Make it a meal