Imagine sinking your teeth into a slice of hearty, dense Danish rye bread that's packed with robust flavors and centuries of culinary tradition. This isn't just any bread - this is Rugbrød, the legendary Nordic staple that will transport your taste buds straight to the cozy kitchens of Denmark. With its rich, earthy texture and deep, complex taste, this homemade rye bread is about to become your new obsession, offering a deliciously authentic experience that store-bought breads can never match.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: Danish
Serves: 1 loaf
Ingredients
- 300g rye flour
- 200g whole wheat flour
- 400ml water
- 10g salt
- 1 tsp instant yeast
- 1 tbsp molasses
Instructions
- In a large mixing bowl, combine 300g of rye flour and 200g of whole wheat flour. Mix them together until they are well blended.
- In a separate bowl, mix 400ml of warm water (about 40°C or 104°F) with 1 tablespoon of molasses until the molasses is fully dissolved.
- Add 10g of salt and 1 teaspoon of instant yeast to the water mixture. Stir gently to combine the ingredients.
- Pour the water mixture into the bowl with the flours. Use a wooden spoon or a spatula to mix until a sticky dough forms. The dough will be quite wet and shaggy, which is normal for rye bread.
- Cover the bowl with a clean kitchen towel or plastic wrap and let it rest at room temperature for about 30 minutes. This will allow the flour to hydrate and the yeast to start working.
- After the resting period, lightly flour a clean surface and turn the dough out onto it. Knead the dough gently for about 5 minutes, adding a little more rye flour if it is too sticky. The dough should become slightly smoother but will still be quite dense.
- Shape the dough into a loaf by forming it into a rectangle and then rolling it tightly. Place the shaped dough into a greased loaf pan (approximately 9x5 inches).
- Cover the loaf pan with the kitchen towel or plastic wrap again and let it rise in a warm place for about 30-40 minutes, or until it has visibly puffed up.
- While the dough is rising, preheat your oven to 200°C (400°F).
- Once the dough has risen, place it in the preheated oven and bake for 50-60 minutes. The bread is done when it sounds hollow when tapped on the bottom and has a deep brown color.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
- Once cooled, slice the rugbrød and enjoy it with your favorite toppings, such as butter, cheese, or cold cuts.
Tips
- • Use warm water (around 40°C) to activate the yeast effectively and ensure proper dough development. • Don't be afraid of the sticky dough - rye bread is naturally more dense and moist compared to wheat breads. • Allow sufficient resting and rising time to develop deep flavors and proper texture. • Check bread doneness by tapping the bottom - a hollow sound indicates it's fully baked. • Let the bread cool completely before slicing to maintain its structure and prevent crumbling. • Store in an airtight container to keep the bread fresh for several days. • Experiment with toppings like smoked salmon, pickled herring, or traditional Danish open-faced sandwiches (smørrebrød).
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
