How To make Danish Rye Cereal

Easy Overnight Danish Rye Bread (Rugbrød)

An easy (no sourdough) recipe for Danish rye bread (rugbrød).

How To Make Homemade Danish Wholegrain Rye Bread - Fuldkornsrugbrød

In Denmark, we eat dark sourdough rye bread as open-faced sandwiches with cold cuts, cheeses and other toppings at least once a day. I grew up eating rye bread with our sandwiches every day for lunch. Below is our recipe to make the Danish Wholegrain Rye Bread - Fuldkornsrugbrød
Ingredients:
Makes 1 bread
•2 cups water
•1 cup wholewheat flour
•1 cup rye flour
•1 cup chopped rye kernels
•1/2 cup sourdough
•1/2 cup sunflower seeds
•1/2 cup flax seeds
•1 pkg yeast
•1 tbsp dark molasses
•1 tsp salt
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soxo,
Karen Grete and Heidi

We hope you enjoyed the wholewheat rye bread video! Please be sure to subscribe to our YouTube Channel Scandinavian Today. Our channel has videos including
*Flatbraud - How to Make Icelandic Flatbread
*Sourdough Rye Bread with Spelt Recipe
*How to Make Sourdough Starter
*Danish Rye Bread - A Quick & Easy Danish Rye Bread Recipe
*Rugbrød Drys - Danish Rye Bread Sprinkles
*Honey Ginger Cake Recipe - Honning Ingefær Kage Opskrift
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*How to make St Lucia Buns - A Swedish Saint Lucia Saffron Bun Recipe - Lussekatter
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*Jansson's Temptation A Swedish Christmas dish - Janssons Frestelse
*How to make Swedish Sour Cream Cucumber Salad with Dill. svensk gurksallad.
*How to Make Marzipan for Scandinavian Baking & Candies A simple homemade recipe- marcipan - marsipan
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
*How to make Danish Cucumber Salad (Agurksalat)
*How to Make Marzipan for Scandinavian Baking & Candies A simple homemade recipe- marcipan - marsipan
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RUGBROD - 100% Rye Sourdough Bread Recipe

Rugbrød - 100% Rye Sourdough

Super easy to make, delicious and a heavy shelf life I love this bread. Packed full of toasted seeds and cracked rye this 100% whole grain bread is definitely a house favourite. I first had Rugbrød over 10 years ago while living in Copenhagen. This recipe is adapted from things I learned in restaurants in bakeries in Denmark.

This full recipe will be going out with my next newsletter and if you like rye bread recipes make sure you check my full length YouTube videos as I’ll be dropping another 100% rye bread (different from this and with recipe) over there later today.

Bakers % is below and the full recipe by weight will be going out with my next newsletter.
If you like rye bread recipes make sure you check out my YouTube channel as I’ll be dropping another 100% rye bread (different from this and with recipe) over there later today.

100% dark rye
90% water
3% molasses
75% soaker
2.2% salt
40% levain

For the levain:
100% rye at 100% hydration

For the soaker:
Pour 2:1 boiling water over cracked rye and toasted seeds.

Mixing:
Mix all until combined and rest in the mixer for 20 minutes.

Shape, roll in seeds and place into tins.
Final fermentation - 2.5-3 hours.

Bake with steam, vented half way through the bake.


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Sourdough Danish Rye Bread (Rugbrød)

How to make authentic Sourdough Danish Rye Bread (Rugbrød) at home.

Rugbrød: The Ultimate Guide to Danish Rye Bread

Danish rye bread: Rugbrød
For the pre-soak you need the following ingredients:
- 150g cracked rye grains
- 100g sunflower seeds
- 40g sesame seeds
- 100g sourdough
- 175g dark beer

In the evening, mix all the ingredients and let them ferment at room temperature overnight.

For the main dough you need:
- The pre-soak
- 155g rye flour
- 155g water
- 16g salt

Mix all the ingredients and put them in a (greased) loaf pan. Leave to ripen at about 15-20°C until the evening.

In the evening put in the oven and bake at 165°C for 1:15h.

After baking, let the bread cool briefly and remove it from the loaf pan. If you can touch it with your hands, put it in a ziplock bag while it is still warm. Put it in the refrigerator. The next day or better after 24h only cut and enjoy.

Danish Sour Dough Rye Bread - My Favourite Recipe

Recipe:
Danes typically eat this type of dark sour rye bread at least once a day. It is our national bread. We eat it mainly as open sandwiches with spreads and charcuterie. This is a simple but good recipe for rye bread.