Danish Ryebread – Rugbrød

With my family visiting for a few weeks I really had a craving to make a true Danish Rye bread.  I didn’t want them to have to bring any, and I had yet to find something I liked locally after Blakey’s bakery closed a few years back. I have scoured the Internet and my books for recipes, but none have really hit the spot or had quite the right ingredients – some had caraway seeds, some no whole rye kernels. I finally just tried putting rye flour and rye kernels together and got some decent results. That meant more research and I was able to find a few key points that led me to my final recipe. The Pullman pan with cover and to cook the bread low and slow. This post got me quite a bit of the way there.

After purchasing the pan I tried two times to make the right bread. The flavor was right and cooking time probably a little on the short time (3 hours at 300F), but the loaves looked like they had collapsed. I mixed up the following recipe and raised the temp to 325F for 3 hours and 20 minutes and it came out beautiful! I really tried to model this recipe after the coarse types of rye bread in Denmark like “Skovmandsbrød”.

  • 2 cups sour dough starter (100 gram rye flour, 100 gram boiled rye kernels, 150 grams water, 1/4 tsp yeast – sit out for 48 hours covered)
  • 2 tsp salt
  • 1/2 tsp yeast
  • 3 tbsp sesame seeds
  • 2 tbsp flax seeds
  • 1/2 cup non-roasted sunflower seeds
  • 3 cups boiled rye kernels
  • 6 cups rye flour
  • 2 tbsp molases

The flour and rye kernels are all from Mississippi Market. I boil the rye kernels because the end product comes out too hard with the rye kernels left unsoaked and the boiling process makes them nice and soft quickly. I basically cover them in water and bring them to a boil and quickly turn off the heat. Then let them cool and use both the water and the rye kernels in the bread. I let the dough sit for almost two days, until it’s both completely inflated and deflated – it seemed to help with the rise. If I didn’t the bread rose unevenly in the oven in a V-shape. Reserve 2 cups of the dough for the sourdough starter and the rest will fit beautiful in the Pullman pan.

It has taken me quite a while to get this right as I started on the post in June, but finally I can eat a real Danish style rye bread for lunch!

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5 Responses to “Danish Ryebread – Rugbrød”

  1. jowiltshire says:

    Can I ask a question about the recipe? I’m trying to make a good Danish rye bread myself at the moment, and the recipe looks like exactly the result I’m hoping for. Your recipe includes 1/2 tsp of yeast – but I was wondering whether that was fresh yeast or dried yeast?

  2. admin says:

    Dry yeast, but you could sub a bit of fresh yeast too. I would prefer if I had the time to actually develop and maintain a sour dough culture as the rye breads in Denmark have a lot more sourness to them. Regardless, the thing I have found is to let the bread cool in the pullman pan too or the crust will be hard as a rock from the long cooking time.

  3. Connieb says:

    Thanks so much for this recipe! It is exactly what I have been looking for! We just returned from a trip to Stockholm and fell in love with this bread at the breakfast in our hotel. When I see your reference to the Mississippi Maret, I presume you are from Minnesota also?

    I have 4 questions:
    1. Are rey kernals the same as rye berries? I am looking at Amazon (where they have the pans) and only see the berries there.

    2. Did you use regular or dark rye flour?

    3. Did you use the cover on the pan while baking?

    4. I saw in another online recipe that they wrapped the loaf in a dish towel while cooling. Do you also recommend this?

  4. admin says:

    Yes, I am in Minnesota. Rye Kernels are pretty much the same as rye berries, just make sure you eat a few kernels to determine if you need to boil them.

    I used regular rye flour, as I didn’t see anything else available where I was shopping. I think you would be able to sub and get a darker look with the dark rye flour.

    Yes, I covered the pan. I have since made the recipe once and I opened the pan to let it cool – this caused it to dry out quite a bit and create a thick crust that was almost inedible. So leave it on while it is cooling. I will have to do a bit more experimenting now that I have a Danish book where there is a few rye bread recipes that don’t call for quite as long of a cooking process.

    The dish towel would probably work too, it’s all about keeping the crust moist and keeping it in the pullman pan should do the trick. Let me know how it turns out. Do expect the inside to come out mushy if you don’t cook it long enough. At this point I use a instant read probe thermometer to check the temp and I wouldn’t pull out until it reaches 210F in the middle.

    Thomas

  5. Connieb says:

    Thanks so much for the info. I will follow your advice since you seem to have mastered the perfect bread. I am going to try dark rye, which I see is available on Amazon. The pan is on the way, and I’m going to order the berries and flour next.

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