Danish rugbrød (dense rye bread)

A Danish bread dish built on whole ingredients.

Servings: 2
Active time: 30 min
Total time: 48 h

Organic sourcing

Rye berries and wholewheat flour are worth sourcing organic to reduce pesticide exposure. Seeds generally have lower residue levels, so the organic upgrade here is modest.

Ingredients

• 250 g cracked rye berries
• 100 g whole rye flour
• 100 g wholewheat flour
• 30 g flaxseeds
• 30 g sunflower seeds
• 15 g salt
• 350 ml lukewarm water
• 100 ml sourdough starter

Method

1. Combine cracked rye berries, flaxseeds, sunflower seeds, rye flour, wholewheat flour, and salt in a large bowl.
2. Mix the sourdough starter with lukewarm water until well combined.
3. Pour the liquid into the dry ingredients and mix until a thick batter forms.
4. Transfer the batter into a greased loaf pan, pressing it evenly with a spatula.
5. Cover the pan with a clean cloth and let it rise at room temperature for 24 hours.
6. Preheat the oven to 220°C (428°F). Place the loaf pan in the oven and bake for 10 minutes.
7. Lower the oven temperature to 180°C (356°F) and bake for another 1.5 hours.
8. Remove the bread from the oven and let it cool completely before slicing.

Notes

• If you don't have a sourdough starter, commercial yeast can be used but authenticity may differ.
• This bread improves in flavor after a day or two.
• Pairs well with pickled herring or cheese.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Danish recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.