How to make Rye Bread - Rugbrød | Bread Recipe

rye flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content, while all-purpose flour is more accessible.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast is easier to use for quick results.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: none

Fennel seeds provide a similar flavor profile.

Mix rye flour and all-purpose flour in a large bowl.

Combine warm water and sourdough starter in a separate bowl until dissolved.

Add the liquid mixture to the flour mixture and stir until a dough forms.

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

Let the dough rise in a warm place until doubled in size, about 1-2 hours.

Punch down the dough and shape it into a loaf.

Place the loaf in a greased baking pan and let it rise again for 30-45 minutes.

Preheat the oven to 375°F (190°C).

Bake the bread for 30-40 minutes until the crust is dark brown and sounds hollow when tapped.

Remove from the oven and let it cool on a wire rack before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens