If there's one bread that defines Danish food culture, it's rugbrød. Dense, dark, slightly sour — and absolutely essential for a proper smørrebrød.
Made with sourdough, it has a depth of flavour that you simply can't achieve with commercial yeast.
Ingredients (1 loaf)
- 200g active rye sourdough starter
- 300g coarse rye flour
- 100g bread flour
- 350g water
- 12g salt
- 150g mixed seeds (sunflower, flax, sesame)
- Optional: 50g cracked rye berries (soaked overnight)
Method
Day 1 — Mix
Combine all ingredients in a bowl. The dough will be very wet and sticky — this is correct for rye. Don't add more flour. Transfer to a greased bread pan, smooth the top and cover. Proof at room temperature for 4–6 hours until risen by about 20%.
Bake
Preheat oven to 200°C. Prick the top with a skewer to prevent cracking. Bake for 60–70 minutes. The bread is done when the internal temperature reaches 98°C.
The Most Important Step
Wait. Wrap the bread in a clean cloth and rest for at least 12 hours — ideally 24 — before cutting. This lets the crumb set completely. Cutting too early gives you a gummy texture.
It's worth the wait. Every time.
— Peter, Simpel Surdej
Share on socials:
Sourdough Flutes — Light, Airy & Ready by Morning
Sourdough Crispbread — The Best Thing to Do With Discard
1 comment
Virkelig godt rugbrød. Er ret vild med at opskriften er så simpel og nem at gå til. Det bliver et lækkert rugbrød, som er blødt, saftigt og dejlig rund smag – ikke så surt som meget købe rugbrød. Jeg er fan af den her “grundopskrift”, det bliver min go-to fremover. Tak for den!