Rugbrød

Originating from Denmark, this bread is usually made from rye flour, wholemeal and few different seeds, which make it quite an healthy bread.

Its story goes way back in time as Vikings (8th-11th century) used to make it. From then until the 20th century, Denmark only produced rye, so was the bread. A story would say that during that time, when the rye would be hard to get, Vikings would grind bark and hay and add it to the dough.

In the 19th century, with the rise of industrialisation, workers would eat at the factory for lunch, and bring a lunch box including the Rugbrød topped with differents garnishes. That combination is now called Smørrebrød (litteraly “bread and butter”) and is very famous nowadays. It’s a classic dish of the Danish cuisine.

Rugbrød

This is one of my favorite bread for sure! The mix of different flour with different seeds makes it super tasty and healthy. This is quite a wet dough and when covered, this bread can last for a week easily.
TYPE: Bread
COUNTRY: Denmark
YIELD: 1 loaf
KNEADING: 15 mins
FERMENTATION: 18 hrs
BAKING: 45 mins
TOTAL TIME: 19 hrs

INGREDIENTS

Feeding the stiff starter

  • 10 g stiff starter
  • 75 g dark rye flour
  • 75 g water at room temp.
  • 15 g honey

Seeds mix

  • 75 g oats
  • 75 g pumpkin seeds
  • 50 g linseed
  • 180 g water at 60°C

Bread mix

  • 45 g white bread flour
  • 60 g wholemeal bread flour
  • 25 g dark rye flour
  • 7 g salt
  • 3 g fresh yeast or 1g dried yeast
  • 60 g pâte fermentée
  • fed stiff starter written above

INSTRUCTIONS

Feeding the stiff starter

  • Mix everything together for 5min in 1st speed.
  • Let it ferment for 15 hours at room temp.

Seeds mix

  • Mix everything together, cover and let it set for about an hour.

Bread mix

  1. Mix everything together for 3min in 1st speed then 7min in 2nd speed.
  2. Add the seeds and mix for 1 or 2min in 1st speed just to incorporate them.
  3. Let it rest for 1 hour and 30 minutes.
  4. Grease a cake tin with oil or butter.
  5. Put the dough in the cake tin.
  6. With a wet hand, press the dough to get it smooth and flat.
  7. Sprinkle some oats on top.
  8. Cover it and let it prove for 1 hour to 1 hour and a half.
  9. Bake at 240°C for 25min, then turn down the heat to 220°C and keep baking for 20 minutes.
  10. Take it out and let it cool down on a tray.
  11. Enjoy!

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