Danish Rye Bread | Sourdough Recipe (Rugbrød)

wholegrain rye flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour offers a nutty flavor while all-purpose flour is more accessible.

rye sourdough starter

🥗Healthier: wholegrain wheat starter

💰Cheaper: store-bought yeast

Wheat starter is easier to manage, and yeast is more convenient.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: anise seeds

Fennel seeds provide a similar flavor profile.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup offers a unique sweetness, while brown sugar is economical.

Add 150 g of active sourdough starter to a bowl.

Add 360 g of warm water and 20 g of molasses to the bowl and stir together.

Add 240 g of wholegrain rye flour and 150 g of high protein bread flour to the mixture.

Add 5 g of pink Himalayan salt and stir until well combined, resembling a wet mush.

Add 20 g of sesame seeds, 60 g of sunflower seeds, and 50 g of pumpkin seeds to the mixture and incorporate using hands.

Cover the bowl with plastic wrap and let it rise for about 24 hours in a warm place.

After 24 hours, pour the dough into a greased baking pan.

Flatten the dough in the pan and sprinkle extra seeds on top for decoration.

Cover the pan with plastic wrap and let it rise for another 1.5 to 2 hours.

Preheat the oven to 400°F and then reduce to 375°F when baking.

Bake the bread until done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens