Recipe

Homemade Danish Rugbrød

Nordic Delight: Authentic Homemade Danish Rugbrød

4.5 out of 5

Indulge in the rich flavors of Danish cuisine with this authentic homemade Rugbrød recipe. Made with wholesome ingredients, this traditional Danish dark rye bread is packed with nutrients and offers a unique taste experience.

Bread› Rye Bread› Rugbrød

European cuisine› Northern European cuisine› Nordic cuisines› Danish cuisine

Preparation time

15 minutes

Cooking time

1 hour

Total time

1 hour and 15 minutes

Yields

8 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if using plant-based buttermilk), Dairy-free (if using plant-based buttermilk), Nut-free, High-fiber diet

Allergens

Gluten (rye and wheat flour), Sesame seeds

Not suitable for

Gluten-free (contains rye and wheat flour), Low-carb diet

Ingredients

2 cups (240g) rye flour 2 cups (240g) rye flour
1 cup (120g) whole wheat flour 1 cup (120g) whole wheat flour
1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
1 cup (120g) rolled oats 1 cup (120g) rolled oats
1/2 cup (60g) sunflower seeds 1/2 cup (60g) sunflower seeds
1/2 cup (60g) flaxseeds 1/2 cup (60g) flaxseeds
1/4 cup (60g) pumpkin seeds 1/4 cup (60g) pumpkin seeds
1/4 cup (60g) sesame seeds 1/4 cup (60g) sesame seeds
2 tablespoons (30g) chia seeds 2 tablespoons (30g) chia seeds
2 tablespoons (30g) poppy seeds 2 tablespoons (30g) poppy seeds
2 teaspoons (10g) salt 2 teaspoons (10g) salt
2 teaspoons (10g) baking powder 2 teaspoons (10g) baking powder
2 tablespoons (30g) molasses 2 tablespoons (30g) molasses
2 1/2 cups (590ml) buttermilk 2 1/2 cups (590ml) buttermilk
1/2 cup (120ml) water 1/2 cup (120ml) water

Nutrition

Calories: 220 kcal / 920 kJ
Fat: 6g (Saturated Fat: 0.7g)
Carbohydrates: 35g (Sugar: 3g)
Protein: 8g
Fiber: 7g
Salt: 1.2g

Preparation

1.
Preheat the oven to 350°F (175°C) and grease a loaf pan.
2.
In a large mixing bowl, combine the rye flour, whole wheat flour, all-purpose flour, rolled oats, sunflower seeds, flaxseeds, pumpkin seeds, sesame seeds, chia seeds, poppy seeds, salt, and baking powder.
3.
In a separate bowl, whisk together the molasses, buttermilk, and water.
4.
Gradually pour the wet ingredients into the dry ingredients, stirring until well combined.
5.
Transfer the dough into the greased loaf pan and smooth the top.
6.
Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
7.
Remove from the oven and let the Rugbrød cool in the pan for 10 minutes.
8.
Transfer the bread to a wire rack to cool completely before slicing.

Treat your ingredients with care...

Rye Flour — Rye flour can be dense and absorbent, so it's important to measure it accurately. If you prefer a lighter texture, you can substitute a portion of the rye flour with all-purpose 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, you can toast the seeds before adding them to the dough.
To achieve a darker crust, brush the top of the bread with a mixture of water and molasses before baking.
Rugbrød tastes even better the next day, so consider making it in advance.
Experiment with different toppings such as smoked salmon, pickled herring, or Danish cheeses.
If you prefer a softer crust, wrap the cooled bread in a clean kitchen towel after baking.

Serving advice

Serve Rugbrød sliced thinly and topped with your favorite spreads, such as butter, cream cheese, or liver pâté. Add a variety of toppings like sliced cucumbers, radishes, or pickles for a refreshing crunch.

Presentation advice

To showcase the rustic charm of Rugbrød, present it on a wooden cutting board or a traditional Danish bread basket. Garnish with fresh herbs or edible flowers for an elegant touch.