Danish Sour Dough Rye Bread - My Favourite Recipe
Ingredients
Makes 2 medium breads or 1 large.
- 8 dl (4 cups) water
- 4 dl (2 cups) sourdough
- 4 dl (2 cups) chopped kernels
- 4 dl (2 cups) cracked wheat
- 4 dl (2 cups) rye flour
- 4 dl (2 cups) flour
- 2 tbsp salt
- sauce darkener (optional)
Directions
Put the sourdough, rye and wheat kernels in water. Let it ferment overnight. Until the grains are soft.
Add the salt and mix in the rest of the flour. Let it ferment for a few hours.
The dough for this bread should be as wet as possible. But it must hold its shape without "spreading out". If it is to runny, then add flour until it can keep its shape.
Use 2 bread pans and leave to rise until the loaves are as big as you prefer. It depends on how compact you want your bread.
Bake for 1-1½ hour at 180°C (355°F).
Notes
The longer you let the dough ferment in the individual phases, the more acidic it becomes. I like mine very sour.
I am new to this site and living in the UK I am struggling with measurement conversion to grams or pounds or millilitres for liquid. Anyone help?
Hi Chris- living in Scotland i converted cup measures to grams giving me 960g if warm water,260g of flaked Rye, 200g Flaked wheat, 300g of Rye flour, 320g of wheat flour. I've made it a couple of times turned out superb ! Lately I've dined 200g of Spelt flaked for wheat everyone says it's better !!!Thanks Max for introducing my family and I to Rugbrod loving it cheers Steve
Thank you for posting the measurements! Going to try it today
Do you know what the grams measurement is for the sourdough starter?
Chris: go to Google - for master charts and simple one time requests.
Basically, one pound =454 gm; 1 l.water =1000 ml=1000gm
get a few numbers like these in your head and it'll come very easily.
BY THE WAY get a set of scales - MUCH easier to measure amounts in metric....
Volume Conversion
https://www.unitconverters.net/volume/cup-uk-to-deciliter.htm
Weight Conversion
https://www.unitconverters.net/weight-and-mass/grams-to-ounces.htm
Thank you
Sourdough:
I didn't have any sourdough starter, so I mixed some water wheat flour, rye flour, buttermilk and live non-fat yogurt and let it all sit for a couple of days. It didn't seem very active, so I added a pinch of regular old baking yeast. It was definitely sour, and bubbled up nicely.
Sauce Darkener, Molasses and Salt:
I live in the US. I have no idea what Sauce Darkener actually is. The Nordic house link (https://www.nordichouse.com/detail.aspx?ID=50) is still alive, but I can't tell from that page what the bottle actually contains. Is it sweet? Savory? Pungent? Without access to S.D., I used Brer Rabbit Brand "Full Flavor" molasses. It is sweet but a little bitter and a little salty - both of which came through in the finished bread. It is still tasty, but with cream cheese or unsalted butter rather than salted butter or lox. If I can't figure out what sauce darkener is, I will cut back the salt by 25% next time.
Cooking Technique:
Kernels:
Grains are hard to find at supermarkets in these covid days. My local home beer brewing supply store was well-supplied, however. For my kernels, I used equal parts dark red rye, light rye, spelt and white wheat. I had them crush the kernels as they would for beer mash. The prices for the grains varied, but were around $2/lb USD ($4.4/kg) Seems like a good deal to me! There is a tiny bit of chaff in the mix, but it softened completely during the fermentation steps, and you can't tell it is there in the finished bread.
Again:
Thanks for this recipe. Unusual for something so simple and forgiving to be so tasty! I will make this many, many times.
Suce darkener in US would probably be Kitchen Bouquet.
Yes, your rugbrod is the real Danish rugbrod!
Your recipe and instructions, written and video, most helpful and inspired me to make your rye sourdough starter and sour rugbrod. To my delight, the first batch was just as I remember real Danish rugbrod to be. One question: what size pans did you use in your video? The closest kind of pans (no side angles and narrow width)here in US are Pullman pans or pain de mie style (approximately 3.5-4" width and height) but assorted lengths. Mange tak, Max. -HansinaYes, your rugbrod is the real Danish rugbrod!
This recipe fills my pullman pan perfectlyI find the measurement in the recipe is different then the measurement in the video, if the cup he used is one cup... it doesn't add up. Did you use exact measurement provided to make your bread?
in video he uses 1 cup of sourdough for 3 cups of water. ( not 2 and 2) and use only 2 cups of grain not 4 ( one of each not 2 of each)
I found the same disparity between the recipe and video. Did you ever find out what the correct amounts were supposed to be?
Pinterest?
not an option?Pinterest?
So ... now it is. Pinterest away :-)Pinterest?
The age of the code running the site is showing through. I will look into it.Presoak
Thanks for the recipe! I noticed that on the presoak, after 8 hours, the whole grain (I used chopped rye only) had absorbed all of the water...Should I add more?I soaked the seeds way too long on accident and now it smells a little funky. I hope it turns out
Sauce darkener
What is the sauce darkener? Trying to relate that to something in the US or on Amazon...Sauce darkener
Here are a couple of links that I know of for USA sellers of mad kulor (Danish gravy browning). Note that both links show photo the kavli brand but the Danish brand you get is Torsleff brand of mad Kulor. It works just fine. Don't know why can't find the Kavli brand in USA anymore. www.danishwindmill.com/productcart/pc/viewPrd.asp?id... www.nordichouse.com/detail.aspx?ID=50Sauce darkener
I used a couple of tablespoons of dark molassesi love it!
best rugbrød recipe i've ever tried..but i made it without rye seeds as its difficult to get. reminds me of Denmark, i love rugbrød but bcoz my visa hasnt come out so i cant go to denmark, and making this bread is a great way to treat my feeling hehehe thank you very much its a 10/10 from me :)Rugbrod
I have been making this bread for a few months now. I love the taste and the fact that it is easy on my blood sugar. After following this recipe with a very active starter, The recipe worked very well with a surprising amount of raise in the dough. I am now making a loaf with a cup and a half of steel cut oats as I was low on cracked rye.Danish Rye Bread
Just finished making this tonight, actually still eating pieces hot from the oven. The recipe is perfect and the bread came out almost as the pictures, maybe a little fluffier as I let the secondary fermentation go overnight. It is absolutely delicious, sour, strong, chewy in the right way, a very fortifying bread. I am going to make several more loaves and take them for long hunting trips, also for sandwiches in the office! If I can make one suggestion for the recipe, add another couple of pinches of salt. A little more saltiness adds to the backend flavour and makes the overall taste really finish in the mouth. 9.5/10 though, a really great bread.Best bread ever!
I've made this recipe several times now, and it is so tasty that it is my family's favorite bread I make. My young kids (4 and 2) seem to always want a slice. This seems like a forgiving recipe. My sour dough starter is thicker than yours in the video, and in the presoak I prefer whole spelt or wheat kernels along with cracked rye. I let it ferment for 24 hours. I bake for 1 hr and 15 min in a full size pan (13"x4"x4"), and it comes out tasting crazy good. Thank you so much for teaching us this recipe!Best bread ever!
You are welcome :-) And yes it is very forgiving. You can replace most anything in it and it will still be good. - maxBest bread ever!
Fantastic bread, wish I had discovered this earlier, very easy to make,Best bread ever!
Mine seams to rise up then as it bakes the bread shrinks, when I cut into the bread about 12 hours later, its slightly sticky, is this normal, quite like it this wayNow...attempt #2!
I have successfully failed in my first attempt at the Danish rye bread I love so much. I have some I bought in Denmark in my freezer waiting for a special time. But I need to learn to make my own. The first attempt was not all cooked inside, and with even 1,5 more hours baking it did not cook properly. So my chickens will be so happy tomorrow. What was left of my sourdough starter was fed and watered again today with honey this morning and it is on the counter top, bubbling and ready for tomorrow. My organic rye flour is from Samsø, also!Now...attempt #2!
I love your spirit :-) But please be aware that it needs to be completely cooled down to room temperature before cutting it. If not it will seem unbaked on the inside. The cooling can take up to an hour. - maxNow...attempt #2!
Tack Max! I try today. I got dry barley malt and cracked rye also. Mary in Michigan (and sometimes, Samsø!)Pan size
Hi there, This looks very tasty, I'm looking forward to making it. How big (dimensions) is your pan? Best from Canada, JensSuperb bread - need to reduce stickiness
This recipe is superb! I have made this bread several times but I am still struggling with how to get the inside to cook completely and not be sticky. I find when I halve the recipe and cook in 2 8 by 4 inch bread pans they are completely cooked inside but when I bake half the recipe in the longer pans that 12 by 4 inches the inside is still a bit sticky even after cooking for 2 hours. I bake at 355F. Should I lower the temperature and cook it longer? Or should I cover it for the first hour to get the inside to cook? thanks!A simple question
After making the bread once in it came out very good , the second time I've realized that on the recipe is written 4 cups of water and in the movie you use only 2 cups of water..... my question is how much water I should use. TakA simple question
The written ingredients are always the right on on my site. This is one of my earliest videos where i had not learned to no say the amounts. I can change the written ingredients but not the video. - maxTop crust airbubble
Hi, Love your recipe. My breads seems to get an air bubble under the hardish top crust. Is the oven too hot? I use fan forced and still 180 degrees Celsius.This is a bit like a volcanic eruption, it usually means the bread has grown too fast at the end of the process - prior to baking. Hence too much air concentrated at the top of the mix, not even with small bubbles. I too use a fan forced oven starting at 200 and dropping down to about 185 for two thirds of the cooking time. You can always try growing the bread in the fridge, the slow way.
