Simple 3 Hour Danish Rugbrød

Simple 3 Hour Danish Rugbrød

Traditional Danish Rye Bread, or “rugbrød,” has been a staple in Danish households for generations but this simple 3 hour Danish Rugbrød won’t disappoint!

Today, I’m thrilled to take you on a mouthwatering adventure through the wonderful world of Danish Rye Bread and show you how to make this delicious naturally leavened bread in just three hours.

Get ready to explore the rich history, hearty ingredients, and delightful flavors that make this bread a cherished part of Danish culture and my own kitchen.

danish rye bread

The History of Danish Rye Bread:

Picture this: centuries ago, in the heart of Denmark, bakers were whipping up loaves of hearty rye bread to fuel the hardworking souls of the land. Danish Rye Bread, or “rugbrød,” has been a staple in Danish households since time immemorial, standing strong through generations of tradition and taste.

Ingredients and Techniques: Now, let’s talk ingredients – the building blocks of this culinary masterpiece. Rye flour, water, salt, and sourdough starter plus the addition of apple cider for a fun twist, come together in perfect harmony to create a dough that’s dense, moist, and bursting with flavor. And let’s not forget the seeds – sunflower and flaxseed – adding a delightful crunch and nutritional boost to every bite.

The Art of Baking: Baking Danish Rye Bread is a labor of love, my friends. It’s all about patience and precision. We mix, and shape the dough with care, then let it work its magic during this rather speedy fermentation process. Because the recipe has 40% levain or starter it only takes about three hours to rise! You can bake it at this stage or refrigerate it overnight for better digestibility.

This is where the magic happens – as the dough rests and rises, the flavors deepen, resulting in a loaf that’s nothing short of extraordinary. The only catch is you are supposed to wait at least 24 hours before slicing the loaf! I KNOW, I KNOW that’s so hard to do but it’s worth it to get nice clean slices that aren’t gummy. :0)

danish rye bread rising

What do I need to make rye bread:

  • A loaf pan or pullman pan(approx. 8x4x4)
  • mixing bowl
  • sourdough starter
  • apple cider
  • rye flour
  • spelt flour
  • salt
  • sunflower seeds
  • whole flax seeds
  • filtered water

Starter Feeding Instructions:

Make sure to feed your starter the day before you plan to bake this bread.

We need 500g of starter so feed 50g of starter at a 1:5:5 ratio

50g starter: 250g flour and 250g water

A note on flours for the starter feeding : You may feed your starter with rye flour if you want to have the majority of it to be rye or you can use bread flour for the feeding which is what I do.

Your starter may go into a bit of shock if you feed it 100% rye(if it is used to a diet of mostly bread flour) so I’d recommend 50% rye at the most and 50% bread flour.

Let it rise over night or all day around 9-12 hours at 72-74° F until peak then put it in the fridge until you’re ready to make your bread up to 2 days in advance.

How to make Simple 3 Hour Danish Rugbrød:

Ingredients:

500g levain or active starter

175g dark rye flour

175g spelt flour

230g water total (warmed to 85°F)

(50g hot water taken from the 230g for the seed soaker)

60g sunflower seeds

40g flax seeds

90g apple cider or apple juice

12g salt

To begin:

Toast your seeds in the oven at 350° F for 15 min. on parchment paper for 20 minutes.

Using a toaster oven works well here if you have one.

After your seeds are toasted dump them into a bowl and pour 50g of hot water over them from your total water in the recipe and let them soak for 15 min or until you are ready to add them to your bread dough.

While your seeds are soaking you can begin mixing up the dough.

Add your water and apple cider to a bowl then add your levain, mix well with a Danish dough whisk

Then add your flours and seed mixture.

Mix everything well so there is no dry flour remaining then let rest for 30 min.

Grease your loaf pan(a 8x4x4 pullman pan works well for this loaf.)

Then add the dough mixture to your pan smooth the top with a spatula and cover with the lid or plastic wrap.

Let the dough rest 2-3 hours in a warm spot around 78-80°F or until it has risen to one inch below the top of your pan.

Preheat your oven to 400°F when the loaf is getting close to being ready.

Place the bread on a baking sheet lined with parchment paper and bake for 40 min.(you can use the same paper you toasted your seeds on to avoid waste.) If using a pullman pan go ahead and bake with the lid on.

Then turn down the oven to 350°F and bake for 1.5-2 hours until the internal temperature is 208-210°F

Once the loaf is baked removed the lid and let cool for 20 min then dump it from the pan onto a wire rack for additional cooling. After two hours or completely cooled wrap your loaf in a linen bread bag or tea towel for 24 hours. If you slice it to early you could end up with a gummy crumb.

danish rye bread baked

Enjoying Danish Rye Bread: Now, here’s the fun part – enjoying the fruits of our labor! Whether I’m layering thin slices with creamy butter and tangy cheese or topping them with smoked salmon and fresh herbs for a fancy open-faced sandwich, Danish Rye Bread never fails to impress. It’s the ultimate canvas for culinary creativity, pairing perfectly with all your favorite toppings and accompaniments.

danish rye bread with smoked salmon

Conclusion: As I sit here, savoring a slice of freshly baked Danish Rye Bread, I can’t help but feel grateful for the simple pleasures in life – good food, good company, and timeless traditions. So here’s to embracing the rich history and irresistible flavors of Danish Rye Bread, one delicious bite at a time. ✨

Here is another delicious whole grain sourdough bread to try.

This recipe was adapted from the amazing baker Maurizio at theperfectloaf.com

Simple 3 Hour Danish Rugbrød

Simple 3 Hour Danish Rugbrød:

Traditional Danish Rye Bread, or "rugbrød," has been a staple in Danish households for generations but this simple 3 hour Danish Rugbrød won't disappoint!
Prep Time 20 minutes
Course Side Dish
Cuisine Danish
Servings 8

Equipment

  • What do I need to make this bread
  • A loaf pan or pullman pan
  • mixing bowl
  • sourdough starter
  • apple cider
  • rye flour
  • spelt flour
  • salt
  • sunflower seeds
  • whole flax seeds
  • filtered water

Ingredients
  

  • Ingredients:
  • 500 g levain or active starter
  • 175 g dark rye flour
  • 175 g spelt flour
  • 230 g water total warmed to 85°F
  • 50g hot water taken from the 230g for the seed soaker
  • 60 g sunflower seeds
  • 40 g flax seeds
  • 90 g apple cider or apple juice
  • 12 g salt

Instructions
 

  • To begin: Toast your seeds in the oven at 350° F for 15 min. on parchment paper for 20 minutes.
  • Using a toaster oven works well here if you have one.
  • After your seeds are toasted dump them into a bowl then pour 50g of hot water over them from your total water in the recipe and let them soak for 15 min or until you are ready to add them to your bread dough.
  • While your seeds are soaking you can begin mixing up your dough.
  • Add your water and apple cider to a bowl then add your levain, mix well with a Danish dough whisk
  • Then add your flours and seed mixture.
  • Mix everything well so there is no dry flour remaining then let rest for 30 min.
  • Grease your loaf pan(a 8x4x4 pullman pan works well for this loaf.)
  • Then add the dough mixture to your pan smooth the top with a spatula and cover with the lid or plastic wrap.
  • Let the dough rest 2-3 hours in a warm spot around 78-80°F or until it has risen to one inch below the top of your pan.
  • Preheat your oven to 400°F when the loaf is getting close to being ready.
  • Place the bread on a baking sheet lined with parchment paper and bake for 40 min.(you can use the same paper you toasted your seeds on to avoid waste.) If using a pullman pan go ahead and bake with the lid on.
  • Then turn down the oven to 350°F and bake for 1.5-2 hours until the internal temperature is 208-210°F
  • Once the loaf is baked removed the lid and let cool for 20 min then dump it from the pan onto a wire rack for additional cooling.
    After two hours or completely cooled wrap your loaf in a linen bread bag or tea towel for 24 hours. If you slice it to early you could end up with a gummy crumb.
Keyword bread, Danish rye bread, rye bread, rye sourdough, Simple 3 Hour Danish Rugbrød, whole grain bread
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