📝 About This Recipe
A cornerstone of Scandinavian culture, this dense, dark, and deeply flavorful rye bread is a masterpiece of texture and nutrition. Crafted with cracked rye kernels, a variety of seeds, and a touch of dark malt, it offers a complex profile of earthy sweetness and a satisfyingly chewy crumb. This is the essential base for the famous Danish Smørrebrød, providing a sturdy and delicious canvas for any topping imaginable.
🥗 Ingredients
The Sourdough Base
- 150 grams Active Rye Sourdough Starter (fed and bubbly)
- 400 ml Lukewarm Water (approximately 95°F/35°C)
- 250 grams Dark Rye Flour (preferably stone-ground)
The Grains and Seeds
- 200 grams Cracked Rye Kernels (also called rye chops)
- 100 grams Sunflower Seeds (raw and unsalted)
- 50 grams Flaxseeds (whole)
- 200 ml Boiling Water (to soak the grains)
Final Dough Additions
- 2 tablespoons Dark Malt Syrup (or dark molasses for color and depth)
- 15 grams Sea Salt (fine grain)
- 150 grams Dark Rye Flour (additional for the final mix)
- 100 ml Dark Beer (stout or porter, at room temperature)
👨🍳 Instructions
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1
In a large glass bowl, combine the sourdough starter, 400ml lukewarm water, and 250g rye flour. Stir until smooth, cover with a damp cloth, and let sit at room temperature for 12-16 hours until bubbly and aromatic.
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2
In a separate heat-proof bowl, combine the cracked rye kernels, sunflower seeds, and flaxseeds. Pour 200ml of boiling water over them, cover, and let soak for the same 12-16 hour period as the starter.
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3
The next day, add the soaked grain mixture (and any remaining liquid) into your bubbly sourdough base.
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4
Add the dark malt syrup, sea salt, the remaining 150g of rye flour, and the dark beer to the bowl.
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5
Mix the dough thoroughly using a sturdy wooden spoon or a stand mixer with a paddle attachment. Note: Rye dough is very sticky and thick, more like a heavy paste than a traditional wheat dough; do not try to knead it by hand.
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6
Generously grease a 2-liter (9x5 inch) loaf pan with butter or oil. Ensure you coat the corners well to prevent sticking.
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7
Transfer the dough into the pan, pressing it down with a wet spatula to remove air pockets and smoothing the top.
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8
Use a fork to prick the surface of the dough 10-15 times; this helps steam escape and prevents the crust from separating.
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9
Cover the pan and let the dough rise in a warm spot for 2-4 hours, or until the dough has reached the brim of the pan and you see small holes forming on the surface.
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10
Preheat your oven to 350°F (175°C). Place the loaf on the center rack.
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11
Bake for approximately 1 hour and 45 minutes. If you have a meat thermometer, the internal temperature should reach 208°F (98°C).
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12
Immediately remove the bread from the pan and wrap it tightly in a clean, damp kitchen towel. This softens the crust as it cools.
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13
CRITICAL STEP: Do not cut the bread yet! Let it rest for at least 24 hours. Rye bread needs this time to set its structure; cutting it early will result in a gummy, sticky interior.
💡 Chef's Tips
Always use a digital scale for measurements as rye flour density varies wildly. If you don't have a sourdough starter, you can use 5g of dry yeast, but the flavor will be less complex and the bread will stay fresh for less time. Wet your hands or your spatula frequently when working with the dough to prevent it from sticking to you. To get a deeper color, ensure you are using 'Dark' rye flour rather than 'Light' or 'Medium'. Store the finished bread in a paper bag or a linen cloth to maintain the perfect crust-to-crumb moisture balance.
🍽️ Serving Suggestions
Classic Smørrebrød: Top a thin slice with salted butter, pickled herring, and fresh dill. Avocado Toast: The density of rugbrød supports a heavy layer of mashed avocado, chili flakes, and a poached egg. Liver Pate: Serve with warm leverpostej, crispy bacon, and sautéed mushrooms. Simple Nordic Breakfast: A thick slice with sharp white cheddar and a few slices of cucumber. Pair with a cold glass of Danish pilsner or a small glass of chilled Aquavit.