Quick Danish Rye Bread (Hurtigt Rugbrød)
Love Danish rye bread but don't have a sourdough starter or days to spare? This quick version is packed with seeds, grains, and rich flavor, making it a fantastic homemade alternative to traditional rugbrød.
Ingredients
- 10½ oz (300 g) cracked rye kernels (about 1¾ cups / 400 ml)
- 2 cups + 2 tbsp (500 ml) boiling water
- 0.9 oz (25 g) fresh yeast (or 2¼ tsp / 7 g active dry yeast)
- 1¼ cups (300 ml) lukewarm water
- 1¼ cups + 1 tbsp (400 ml) buttermilk
- ¾ cup + 1 tbsp (200 ml) dark beer (porter or another dark ale)
- 4 cups + 2 tbsp (500 g) all-purpose flour
- 2 cups (250 g) rye flour
- 2 cups (200 g) flax seeds
- 1½ cups (150 g) sunflower seeds
- 1¼ cups (125 g) sesame seeds
- 2 tbsp coarse salt
Instructions
Step 1
Place the cracked rye kernels in a large bowl.
Pour the boiling water over them while stirring.
Let soak for approximately 1 hour.
Step 2
Dissolve the yeast in the lukewarm water.
Add the soaked rye kernels (including any remaining soaking liquid), buttermilk, beer, flour, rye flour, flax seeds, sunflower seeds, sesame seeds, and salt.
Mix thoroughly until fully combined. The dough will be quite wet and sticky.
Step 3
Cover the bowl with a lid, plastic wrap, or a clean kitchen towel.
Let rise in a warm place for about 1 hour.
Step 4
Grease two 1½-quart (1.5-liter) loaf pans.
Divide the dough evenly between the pans.
Allow the loaves to rise again for approximately 50 minutes.
Step 5
Preheat the oven to 350°F (175°C).
Using a sharp knife, score the tops of the loaves.
Bake on the lower oven rack for approximately 1 hour 15 minutes, or until fully baked.
Step 6
Allow the loaves to cool completely before slicing.
For best texture, wrap the loaves and wait several hours—or overnight—before cutting.
Notes
What Makes Danish Rye Bread Different?
Unlike many rye breads found outside Scandinavia, Danish rugbrød is dense, moist, and packed with whole grains and seeds. It is traditionally used for smørrebrød, Denmark's famous open-faced sandwiches.
About the Beer
A dark beer such as porter adds depth and color to the bread. If preferred, you can substitute:
- More buttermilk
- Water
- Non-alcoholic dark beer
Storage
- Keeps well for 5–7 days wrapped tightly.
- Freezes beautifully for up to 3 months.
- Slice before freezing for easy use.
Serving Suggestions
Try it topped with:
- Butter and cheese
- Smoked salmon
- Pickled herring
- Liver pâté
- Eggs and shrimp
- Avocado and radishes
Recipe source: Arla.dk