Rugbrød
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
45 mins
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Cook Time
1 hr
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Rest
3 d
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Total Time
1 hr 45 mins
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Servings
3 breads
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Calories
2416 kcal
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Course
Bread
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Cuisine
Scandinavian, Danish
Rugbrød
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Rugbrød is a very common form of rye bread in Denmark, that is prepared in a rectangular pan.
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Ingredients
For the sourdough (to be prepared only the first time, 2 days before)
- 1½ cup rye flour
- ¾ cup water
- 1 teaspoon dry active yeast
For day 1
- 1½ cup whole wheat flour
- 6 cups rye flour
- 4 cups lukewarm water (or more), at 97 F / 36 ° C
- 2 tablespoons salt
- 6 oz. sourdough (prepared 2 days earlier)
For day 2
- 1⅓ cup malt beer
- 2 tablespoons syrup (preferably black syrup)
- 16 oz. rye seeds , crushed
- 6 oz. seeds , preferably sunflower, flax or a mixture of 5 seeds (including sunflower and flax)
- 4 oz. hazelnuts , crushed
- oil (or butter), to grease the rye bread molds
Instructions
Sourdough
- This step should only be done the first time making rye bread.
- Combine all the ingredients in a large bowl and place a damp cloth over it.
- Leave the sourdough to stand at room temperature and away from drafts for 2 days covered with the cloth.
- After two days, it will bubble, increase in volume and therefore be ready for making rugbrød.
Day 1 (evening)
- Mix the flour, water, salt and the sourdough of rye bread in a bowl and place it in a warm place, away from drafts, and covered with a damp cloth until the next morning.
Day 2 (morning)
- Add the crushed hazelnuts to the dough prepared the day before as well as the beer, syrup, crushed rye seeds, and sunflower and flax seeds.
- Take a 6 oz-(200 g) piece of this dough and place it in a glass jar with an airtight lid. This should be kept in the refrigerator and will serve as a sourdough for the next baking.
- Carefully grease 2 large or 3 small rye bread pans with oil or butter, and add in the rye bread dough so that it fills ⅓ of each pan.
- Place a damp cloth on each pan and let stand for 4 hours in a cool place away from drafts. The loaves must rise to fill ⅔ of the pan. It is important in this process that there is no temperature difference in the room and no drafts.
- Preheat the oven to 350 F (180°C) for 30 minutes.
- Just before placing the breads in the oven, prick them each 3 or 4 times using the tip of a large needle along their entire length.
- Place the rugbrøds in the oven and bake for about 1 hour.
- Rye bread should be golden all around and crisp and dark on top.
- 10 minutes after taking them out of the oven, gently unmold the rugbrøds.
- Let the rugbrøds cool on a wire rack and then place them each in a bread bag to keep them or place each in a tightly closed freezer bag to be frozen.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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