Easy Danish Rugbrod Recipe (Rye Bread)

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Danish Rugbrod Recipe - Rye Bread

Hey, I hope you are doing great during this lock down!

Today I will show you a delicious rye bread aka Dannish rugbrod recipe with nuts, which you can easily make at home. It is a very easy to make bread without kneading by hand that goes well with both sweet and salty food. This rustic and nourishing bread is perfect with homemade jam too, whether it’s fig preserves or passion fruit jam or even honey, you’ll love it.

Rugbrød is Denmark’s iconic bread, with a very dark and very dense crumb, which is enjoyed there from morning to evening. Bread health par excellence, it is rich in fiber and nutrients while being low in fat and sugar. It forms the basis of the smorrebrod, these small sandwiches that the Danes are fond of.

While there are many rugbrød recipes, they all have in common the use of rye and various seeds. I decided on the organic version in my bento because it included dried fruits in addition to seeds. In other words, a very complete cocktail that makes this bread very nourishing and really tasty !

Although the time needed for dough rising and baking is quite long, this bread is prepared very quickly with a kitchen robot or in the bowl of a bread maker.

For this Danish rye bread recipe I used molasses because I had only this at hand but any other natural sweetener will be perfect: honey, maple syrup, etc. there is always an alternative solution in our kitchens if you want to stick to natural products, at least I do.

This bread with its dense, heavy structure and thick crust can be kept easily for more than 5 days packed in dishcloth or paper.

To celebrate the Constitution Day, which is  a national Danish holiday, I went to get this bread recipe make it at home. I love homemade rye bread and all kinds of other homemade stuff. It is a very complete tasting, soft(if not let to dry out) and very, very pleasant bread. We ate it with a dungeness crab, but we could have eaten it with a lot of other things. Thanks to my friend for taking me out of my comfort zone from time to time and to Florence who holds this nice blog for this beautiful recipe very well explained.

Enjoy as you like. It is very accommodating, healthy food and it’s delicious!

 

I am not vegan but I sincerely admire the imagination deployed and I love to be inspired by vegan recipes that push me to renew and diversify.

Also Read:  Healthy Broccoli Onion Cream Soup

Danish Rye Bread or Rugbrod Recipe

Once I had the pleasure (visually and by taste) to rediscover sandwiches with delicious Danish rye bread full of nuts and seeds. Raw bread, it keeps for a long time and fits perfectly with tartlets (salty or sweet). Just back home, I delightfully plunged into the infinite universe of Google to search for recipes of this famous Danish bread or Rugbrød and try to make it a home.

Finally it’s really simple, all the ingredients are easily found in your favorite organic store and no need for a tray + 5 bakery to succeed in preparing a Danish or Rugbrød bread.

If the experience tempts you, put on your pretty apron and follow me in the kitchen I explain everything :

Danish bread or Rugbrød

A very fragrant rye bread that can be enjoyed fresh or grilled for delicious salty or sweet tartines
Type of dish boulange
Danish Cuisine
Preparation time 1 hour 15 minutes
Cooking time 1 hour 15 minutes
Total Time 2 hours 30 minutes
Servings 2 loaves
Author of the bio in my bento

Ingredients

  • 500 ml of water
  • 350 gr rye flour T130
  • 150 gr wheat flour T150
  • 1 tbsp. molasses can be replaced with fragrant honey
  • 15 gr of salt
  • 50 gr of walnut kernels
  • 50 gr hazelnuts
  • 2 tbsp optional wheat bran (can be replaced with small oat flakes)
  • 2 tbsp sunflower seeds
  • 2 tbsp pumpkin seeds
  • 2 tbsp sesame seeds
  • 2 domed tablespoons of Livi ‘ wheat (Primeal brand) can be replaced with 20gr of fresh Baker’s yeast or a bag of dehydrated Baker’s yeast

Instruction

Mix the yeast with 1/2 glass of warm water (water is taken on the total amount necessary for bread)

Rugbrod bread dough mix

Mix the flours, salt and wheat bran.

Add the rehydrated yeast in the water and knead (to the robot) gradually adding water. Add molasses and seeds and continue kneading for at least 5 minutes.

Add the nuts and hazelnuts coarsely cut into pieces.

Continue the kneading for another 5 good minutes. The pate is very soft and can not be shaped by hand it is normal.

Coat 2 baking paper cake molds and fill them halfway up.

Let the dough rise for a good hour either in the oven at 30 degrees or in a place sheltered from drafts (if you do not rise in the oven cover your mussels with a thin dry dishcloth.

Rugbrod Recipe dough

On the floor of the oven lay a ramekin filled with water. Bake your breads in a cold oven and turn on the (no rotating heat) at 175 degrees. Cook for 1h30 and turn off the oven, leaving your breads for another 20 minutes.

Also Read:  Healthy Easy Homemade Bread Recipe

Take your breads out of the oven and let them cool down a little before demoulding them on a grill.

This delicious Danish bread or Rugbrod keeps for a long time even if the crust loses its initial crispy.

A big toast, a hot tea and it’s a simple go to Copenhagen !homemade Rugbrod Recipe easy Enjoy!

5 from 1 reviews
Easy Danish Rugbrod Recipe (Rye Bread)
 
Ingredients
  • Ingredients
  • 500 ml of water
  • 350 gr rye flour T130
  • 150 gr wheat flour T150
  • 1 tbsp. molasses can be replaced with fragrant honey
  • 15 gr of salt
  • 50 gr of walnut kernels
  • 50 gr hazelnuts
  • 2 tbsp optional wheat bran (can be replaced with small oat flakes)
  • 2 tbsp sunflower seeds
  • 2 tbsp pumpkin seeds
  • 2 tbsp sesame seeds
  • 2 domed tablespoons of Livi ' wheat (Primeal brand) can be replaced with 20gr of fresh Baker's yeast or a bag of dehydrated Baker's yeast
Instructions
  1. Mix the yeast with ½ glass of warm water (water is taken on the total amount necessary for bread)
  2. Mix the flours, salt and wheat bran.
  3. Add the rehydrated yeast in the water and knead (to the robot) gradually adding water. Add molasses and seeds and continue kneading for at least 5 minutes.
  4. Add the nuts and hazelnuts coarsely cut into pieces.
  5. Continue the kneading for another 5 good minutes. The pate is very soft and can not be shaped by hand it is normal.
  6. Coat 2 baking paper cake molds and fill them halfway up.
  7. Let the dough rise for a good hour either in the oven at 30 degrees or in a place sheltered from drafts (if you do not rise in the oven cover your mussels with a thin dry dishcloth.
  8. On the floor of the oven lay a ramekin filled with water. Bake your breads in a cold oven and turn on the (no rotating heat) at 175 degrees. Cook for 1h30 and turn off the oven, leaving your breads for another 20 minutes.
  9. Take your breads out of the oven and let them cool down a little before demoulding them on a grill.
  10. This delicious Danish bread or Rugbrod keeps for a long time even if the crust loses its initial crispy.
  11. A big toast, a hot tea and it's a simple go to Copenhagen !
 

Have you tried making such Rugbrod Recipe or any other rye bread before? Let me know in the comments below.

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