This easy, foolproof recipe for traditional Danish rye bread (rugbrød) delivers authentic flavor without the need for a sourdough starter. Made with instant yeast, rye flour, whole grains, and a nourishing blend of seeds, it bakes into a hearty, dense loaf that’s both wholesome and delicious. Perfect for making smørrebrød—the iconic Danish open-faced sandwiches.
Prep Time11 hrsCook Time1 hr 25 minsTotal Time12 hrs 25 mins
Ingredients
Dough
130 g Rye flour
130 Bread flour
12 g Salt
3 g Yeast
1 tsp Cocoa powder
1 tsp Instant coffee
1 tbsp Molasses
1 tbsp Soy sauce (dark)
177 g Water
Seeds
65 g Pumpkin seeds
73 g Sunflower seeds
41 g Flax seeds
112 g Rye oats
315 g Water
Baking
Butter
Rye flour
Directions
First proving
1
- Mix all dough ingredients in stand mixer.
- Mix all seeds in separate bowl.
- Cover both and keep soaking and proving for 8 to 12 hours at room temperature.
Second proving
2
- At this point mix seeds with dough with paddle attachment.
- After 3 minutes of mixing transfer to baking form.
- Cover and keep proving for 3 hours at room temperature.
- Prepare tall rectangular baking form, coated with butter and rye flour.
- Transfer dough to the prepared baking form.
Baking
3
- Bake covered for 230C (true fan) for 30 minutes.
- Remove cover and lower to 170C (conventional) for 45 minutes.
- Check for doneness measuring 205-210F internal temperature of loaf.
- Remove bread from form and finish cooking for 10 minutes on rack.
- Cool down slowly on wire rack covered with kitchen towel.
4
Rest bread for at least 3 hours before slicing.
Ingredients
Dough
130 g Rye flour
130 Bread flour
12 g Salt
3 g Yeast
1 tsp Cocoa powder
1 tsp Instant coffee
1 tbsp Molasses
1 tbsp Soy sauce (dark)
177 g Water
Seeds
65 g Pumpkin seeds
73 g Sunflower seeds
41 g Flax seeds
112 g Rye oats
315 g Water
Baking
Butter
Rye flour