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!
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.