Rugbrød (Danish Rye Bread)
A dense, earthy Scandinavian rye bread with whole grains and a slight sweetness, traditionally served with butter and smoked fish. This simplified version delivers authentic flavor in under three hours with minimal kneading.
- Total time
- 180 min
- Servings
- 1
- Calories
- 412
- Protein
- 13g
Ingredients
- 2 cups rye flour
- 1 cup whole wheat flour
- 1.5 cups warm water
- 1.5 teaspoon salt
- ½ teaspoon instant yeast
- 1 tablespoon honey
Instructions
- 1
Pour 1.5 cups of warm water (around 110°F, warm to the touch but not hot) into a large mixing bowl.
- 2
Add 0.5 teaspoon instant yeast to the warm water and stir with a wooden spoon for 30 seconds until the yeast dissolves.
- 3
Add 1 tablespoon honey and 1.5 teaspoons salt to the bowl and stir until combined.
- 4
Pour in 2 cups rye flour and 1 cup whole wheat flour, then stir with a wooden spoon until no dry flour remains and the dough is thick and sticky, about 1 minute.
- 5
Cover the bowl with a clean kitchen towel and place it in a warm, draft-free spot like an oven with the light on.
- 6
Let the dough rise, covered, for 90 minutes until it has increased in volume by about one-third and looks puffy.
- 7
Set your oven to 425°F and line a large baking sheet with parchment paper, then lightly dust it with rye flour.
- 8
Turn the sticky dough out onto the parchment and gently shape it into a round loaf about 7 inches across, using damp hands to prevent sticking.
- 9
Score the top with a sharp knife by making a cross pattern (one line down the center, one line across) about 1/4 inch deep, to help the bread expand.
- 10
Wait for the oven indicator light or beep to signal it has reached 425°F, about 10–12 minutes.
- 11
Place the baking sheet on the middle oven rack and bake for 45 minutes until the crust is deep brown and sounds hollow when you tap the bottom with your knuckle.
- 12
Remove the bread from the oven and slide it onto a wire cooling rack.
- 13
Let the bread cool completely, about 30 minutes, before slicing—this allows the crumb to set and makes slicing cleaner.
Tools you’ll need
- large mixing bowl
- wooden spoon
- kitchen towel
- large baking sheet
- parchment paper
- sharp bread knife
- wire cooling rack
- oven
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