About this Dish
Denmark's dense sourdough rye bread — the foundation of Danish food culture. Sliced thin, it forms the base of smørrebrød and is eaten daily across Denmark. Made from whole rye grains and sourdough, rugbrød is one of the most nutritious and complex breads in the world. Danish schoolchildren eat rugbrød sandwiches (madpakke) every day. Without rugbrød there is no Danish cuisine.
IngredientsServes 8
🌾Whole rye grains (kernels), 300g
🍞Dark rye flour, 400g
🌊Water, 500ml warm
🫙Active rye sourdough starter, 200g
🧂Salt, 2 tsp
🍺Dark beer (stout or porter), 100ml
🌰Sunflower seeds, 100g
🫘Linseeds (flaxseeds), 50g
🍯Dark malt syrup or molasses, 1 tbsp
Method
1
The night before baking, soak the whole rye kernels in cold water for at least 8 hours — they need to soften so they don't break your teeth in the finished loaf. Drain them well before using.2
In a large bowl, mix together the sourdough starter, warm water, dark beer, and malt syrup until combined. Add the drained rye kernels, rye flour, sunflower seeds, linseeds, and salt, then stir everything together with a sturdy spoon — this dough is more like a very thick porridge than a traditional bread dough, and that is completely normal.3
Grease a 1.5 litre loaf tin generously with butter, then pour and scrape the dough in. Smooth the top with a wet spoon or spatula, then press a few extra sunflower seeds on top if you like. Cover loosely with cling film or a damp towel and leave to prove at room temperature for 8–12 hours, or overnight — it should rise slightly and look a little puffed.4
Preheat your oven to 180°C (fan 160°C). Bake the loaf for 1 hour 45 minutes to 2 hours — insert a skewer or thermometer into the centre, which should read 98°C when fully baked. If the top is darkening too fast, cover loosely with foil for the last 30 minutes.5
Remove from the tin and let the loaf cool completely on a wire rack — this is critical. The bread needs at least 12 hours (ideally 24) to rest before slicing, otherwise the inside will be gummy and sticky.6
Once fully rested, slice very thin using a sharp serrated knife. Store the loaf wrapped in baking paper or in a bread bag at room temperature and it will keep for up to a week, actually improving in flavour over the first couple of days.7
Once fully cooled, slice very thinly with a sharp serrated knife. Rugbrød keeps well wrapped in the fridge for up to a week and actually improves in flavour after a day or two.User Reviews
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