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