Rugbrød: The Ultimate Guide to Danish Rye Bread

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.

Combine wholegrain rye flour, water, and rye sourdough starter in a large bowl until well mixed.

Add salt, caraway seeds, and honey to the mixture and stir until incorporated.

Gradually mix in sunflower seeds, pumpkin seeds, oats, and linseeds until evenly distributed.

Cover the bowl with a damp cloth and let the dough rise in a warm place for 1-2 hours until doubled in size.

Preheat the oven to 200°C (392°F).

Transfer the dough to a greased loaf pan, smoothing the top with a spatula.

Sprinkle sesame seeds on top of the dough for garnish.

Cover the loaf pan with a cloth and let it rise for another 30-45 minutes.

Bake in the preheated oven for 40-50 minutes until the bread sounds hollow when tapped on the bottom.

Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.

Allow the bread to cool completely before slicing.

Cooking Techniques

Spice Level:

Allergens