Aromanian-inspired Rugbrød

Ingredients

In this Aromanian-inspired version of Rugbrød, we incorporate flavors and ingredients commonly found in Aromanian cuisine. The original Danish Rugbrød typically includes ingredients like rye flour, whole wheat flour, and seeds. However, we enhance the flavor profile by incorporating Aromanian spices such as caraway seeds and fennel seeds, which add a unique twist to the traditional recipe. We alse have the original recipe for Rugbrød, so you can check it out.

• 2 cups (250g) rye flour 2 cups (250g) rye flour
• 1 cup (125g) whole wheat flour 1 cup (125g) whole wheat flour
• 1/2 cup (60g) sunflower seeds 1/2 cup (60g) sunflower seeds
• 1/4 cup (30g) flaxseeds 1/4 cup (30g) flaxseeds
• 1/4 cup (30g) pumpkin seeds 1/4 cup (30g) pumpkin seeds
• 1/4 cup (30g) sesame seeds 1/4 cup (30g) sesame seeds
• 1 tablespoon caraway seeds 1 tablespoon caraway seeds
• 1 tablespoon fennel seeds 1 tablespoon fennel seeds
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon baking soda 1 teaspoon baking soda
• 2 cups (470ml) buttermilk 2 cups (470ml) buttermilk
• 1/4 cup (60ml) molasses 1/4 cup (60ml) molasses

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 34g, 6g
• Protein: 8g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a loaf pan.
2. 2.
   In a large mixing bowl, combine the rye flour, whole wheat flour, sunflower seeds, flaxseeds, pumpkin seeds, sesame seeds, caraway seeds, fennel seeds, salt, and baking soda.
3. 3.
   In a separate bowl, whisk together the buttermilk and molasses until well combined.
4. 4.
   Gradually pour the buttermilk mixture into the dry ingredients, stirring until a thick batter forms.
5. 5.
   Transfer the batter into the greased loaf pan and smooth the top with a spatula.
6. 6.
   Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
7. 7.
   Remove from the oven and let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Treat your ingredients with care...

• Rye flour — Ensure you are using rye flour specifically for baking, as it has a different texture compared to regular wheat flour.
• Buttermilk — If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.

Tips & Tricks

• For added flavor, toast the seeds before adding them to the batter.
• Experiment with different seed combinations to suit your taste preferences.
• Serve the Rugbrød with traditional Aromanian spreads like ajvar or kajmak for an authentic experience.
• Store the bread in an airtight container to maintain its freshness.
• Rugbrød tastes even better the next day, so consider making it in advance.

Serving advice

Slice the Aromanian-inspired Rugbrød into thick slices and serve it as a base for open-faced sandwiches or toast it and top it with your favorite spreads and toppings. It pairs well with both savory and sweet accompaniments.

Presentation advice

To enhance the presentation, sprinkle some additional seeds on top of the bread before baking. This will add visual appeal and highlight the variety of flavors and textures in the bread.