Rugbrød, a Danish rye bread, is an integral component of the Danish diet, most famously used in the construction of Smørrebrød, the iconic open-faced sandwich. This dense, dark bread is known for its rich, malty flavor and satisfyingly chewy texture. Packed with whole grains and seeds, it’s a nutritious staple that has been nourishing the Danish people for centuries. Rugbrød is not just bread; it’s a symbol of Danish culinary tradition, reflecting the nation’s appreciation for hearty, wholesome food.
Prep Time: 24 hours (includes resting time)
Cook Time: 1 hour
Total Time: About 25 hours
Ingredients:
- 2 cups rye flour
- 2 cups whole wheat flour
- 1 cup cracked rye kernels or rye chops
- 1/2 cup sunflower seeds
- 1/2 cup flaxseeds
- 1 tsp salt
- 2 tsp active dry yeast
- 2 tbsp molasses
- 2 1/2 cups warm water
Instructions:
- Mix all dry ingredients in a large bowl.
- Dissolve yeast in warm water and molasses.
- Combine wet and dry ingredients to form a dough.
- Place in a greased loaf pan; let rise for 8-12 hours.
- Bake at 350°F (175°C) for about 1 hour.
- Cool before slicing.
Rugbrød’s dense texture and robust flavor make it perfect for toppings or as an accompaniment to a meal.
The history of Rugbrød in Denmark dates back to the Middle Ages, making it one of the oldest types of bread in the region. Its long shelf life and nutritional content were crucial for surviving the harsh Scandinavian winters.