📝 About This Recipe
Rugbrød is the soul of Danish cuisine, a dense, dark, and incredibly nutritious sourdough bread that serves as the essential canvas for Smørrebrød. This recipe yields a loaf packed with cracked rye kernels and seeds, offering a complex tang and a satisfyingly chewy texture that develops over a multi-day fermentation. Unlike airy wheat breads, this is a sturdy, fiber-rich staple that stays fresh for a week and represents the true heart of Scandinavian hygge.
🥗 Ingredients
The Sourdough Build (Day 1)
- 100 grams Active Sourdough Starter (Rye starter preferred, but wheat works)
- 200 grams Dark Rye Flour (Organic stone-ground)
- 200 ml Water (Lukewarm, approx 30°C)
The Soaker (Day 1)
- 200 grams Cracked Rye Kernels (Also called rye chops)
- 100 grams Sunflower Seeds (Raw)
- 50 grams Flaxseeds (Whole)
- 330 ml Dark Beer (A stout or porter adds deep color and malt flavor)
Final Dough (Day 2)
- 250 grams Dark Rye Flour (Additional for the final mix)
- 15 grams Sea Salt (Fine grain)
- 2 tablespoons Barley Malt Syrup (For sweetness and dark color; can sub molasses)
- 100-150 ml Water (Adjust based on dough consistency)
- 1 tablespoon Butter (For greasing the pan)
👨🍳 Instructions
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1
On the evening of Day 1, prepare the sourdough build by mixing the starter, 200g rye flour, and 200ml lukewarm water in a medium bowl. Cover with a damp cloth and let sit at room temperature for 12-15 hours until bubbly and active.
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2
Simultaneously, prepare the soaker. In a separate bowl, combine the cracked rye kernels, sunflower seeds, flaxseeds, and the dark beer. Cover and let soak overnight; the grains will absorb the liquid and soften.
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3
On Day 2, in a large mixing bowl or a stand mixer fitted with the paddle attachment (not the dough hook), combine your active sourdough build and the entire soaker mixture.
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4
Add the remaining 250g of rye flour, sea salt, and barley malt syrup. Mix on low speed while gradually adding the remaining water.
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5
Continue mixing for about 5-8 minutes. Rye doesn't have the same gluten structure as wheat, so the dough will look like thick, sticky mud or wet concrete rather than a traditional elastic dough ball.
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6
Generously grease a high-sided 2-liter loaf tin with butter. Transfer the sticky dough into the tin, pressing it down with a wet spatula to remove air pockets and smoothing the top.
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7
Cover the tin with a damp cloth and let the dough rise in a warm place for 3-6 hours. You are looking for the dough to increase in volume by about 50% and for small pin-sized holes to appear on the surface.
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8
Preheat your oven to 180°C (350°F). Use a wooden skewer to poke 10-12 deep holes all the way to the bottom of the loaf to help steam escape and prevent the crust from separating.
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9
Place the loaf on the center rack and bake for 1 hour and 45 minutes. If the top looks like it's browning too quickly, tent it loosely with foil after 1 hour.
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10
The internal temperature should reach 98°C (208°F) when done. Carefully remove the bread from the tin immediately after baking.
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11
CRITICAL STEP: Wrap the hot loaf in a clean, slightly damp kitchen towel and place it in a plastic bag or airtight container once it has cooled slightly. Let it rest for at least 24 hours before slicing. Slicing too early will result in a gummy, sticky interior.
💡 Chef's Tips
Always use a wet knife or spatula when handling the dough to prevent sticking. If you don't have a rye starter, you can convert a wheat starter by feeding it exclusively with rye flour for two cycles. For a darker bread, use a very dark stout or add a teaspoon of cocoa powder to the dough. Ensure your cracked rye is well-soaked; if the grains are too hard after soaking, simmer them in the beer for 5 minutes before cooling and adding to the mix. To get the perfect thin slices, use a very sharp serrated bread knife and saw gently without pressing down.
🍽️ Serving Suggestions
Classic Smørrebrød: Top with salted butter, pickled herring, red onion, and fresh dill. Avocado and Egg: Smashed avocado with a soft-boiled egg and a sprinkle of chili flakes. Liver Paté (Leverpostej): Warm liver paté with sautéed mushrooms and crispy bacon. Smoked Salmon: Cream cheese, thin slices of cold-smoked salmon, and capers. Pair with a cold Danish pilsner or a small glass of chilled Aquavit.