This is a recipe for probably the most famous type of bread in Denmark. Rye bread or Rugbrød as it is called in Danish, is a type of bread which is packed with different seeds, grains and cracked rye and is therefore a very healthy alternative to regular white bread.
It is actually pretty easy to make a homemade rye bread – it only requires some patience.
This recipe is based on a sour dough which takes about 5 days to make. However, ones this sour dough is made it can be kept ‘alive’ and then it is faster to make the a rye bread.
- In a large bowl; Add the cracked rye kernels, cracked wheat, flax seeds, sunflower seeds, water, malt syrup and the sour dough. Let it all soak for minimum 8 hours. This can with advantage be done in the evening, so that you can continue the morning after.
- After about 8 hours; add the rest of the ingredients and let the rye bread dough rise for about 1.5 hours.
- Divide the dough into two portions and pour it into two normal bread pans. Cover the bread pans with some plastic wrap (or a damp dishtowel). Let the dough rise for about 1-2 hours or until the bread pan is full of dough.
- Bake the rye breads at 180 C (360 F) for about 1 hour.
- When done; remove the breads for the bread pans and let them cool off. When the breads are cooled off; keep them in an air tight container or a plastic bag.
Source – https://nordicfoodliving.com/danish-rye-bread-rugbrod/
- 2 dl cracked rye kernels
- 2 dl cracked wheat
- 4/5 cup cracked rye kernels
- 4/5 cup cracked wheat
- 4/5 cup flax seed/linseeds
- 4/5 cup sunflower seeds
- 1 tbsp malt syrup (or dark syrup)
- 1 3/5 cups sour dough
- 3 2/5 cups water
- 1 3/5 cups all-purpose flour
- 1 3/5 cups rye flour
- 1 tbsp salt
- 2 tbsp gravy browning (can be omitted)