How to make Rye Bread - Rugbrød | Bread Recipe | Get Curried

rye flour

🥗Healthier: spelt flour

💰Cheaper: whole wheat flour

Spelt flour offers a nutty flavor, while whole wheat is more economical.

sourdough starter

🥗Healthier: store-bought sourdough

💰Cheaper: yeast

Store-bought sourdough is convenient, and yeast is a budget-friendly option.

malt extract

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is a cost-effective alternative.

buttermilk

🥗Healthier: yogurt

💰Cheaper: milk + vinegar

Yogurt provides creaminess, while milk with vinegar is a simple substitute.

Heat 400 mL of water on a very low flame.

Add 20 g of yeast to the water and let it dissolve, ensuring the water is not too hot or boiling.

Pour the water into a bowl and add 150 mL of buttermilk and 1 tablespoon of golden syrup.

Add 30 g of sunflower seeds, 30 g of flax seeds, and 30 g of white sesame seeds to the mixture.

Add 165 g of whole wheat flour and 375 g of rye flour, along with a good helping of salt.

Bring everything together to form a dough.

Knead the dough on a surface for 10 minutes until smooth.

Cover the dough with cling film and let it rise for 2 hours until doubled in size.

Flatten the dough and place it in a rectangular loaf pan, filling it between half and 3/4 full.

Cover the pan with cling film and let it rise for another 30 to 45 minutes.

Make incisions in the risen dough with a skewer and bake in the oven at 200°C for 1 hour and 10 minutes.

Remove the bread from the oven and place it in a plastic bag to cool down completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens