Rugbrød (Danish Rye Bread) is a traditional Danish recipe for a classic seeded rye bread with molasses that's the traditional foundation for Smørrebrød, Danish open-faced sandwiches. The full recipe is presented here and I hope you enjoy this classic Danish version of: Danish Rye Bread (Rugbrød).
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Danish rugbrød is a dense, seed-studded rye bread with a deep, malty flavour and a moist, hearty crumb. An overnight grain-and-seed soak gives it its signature chew, while a slow rise and long cooling time ensure clean slices (and better flavour the next day). Perfect for simple buttered slices, open-faced smørrebrød, and even croutons when it turns stale. Traditional rugbrød is made with rye chops (coarsely ground rye grain) but this can be hard to find unless you have a friendly Danish bakery near-by. A convenient substitute is a 7-grain hot cereal mix or any coarsely milled whole grains (as the ingredient list suggests). You can even use a bit of rolled rye or cracked wheat – just adjust the water if it looks dry.
For the Dough:
250g dark whole rye flour (you can use medium rye)
240g strong bread flour (or whole-grain flour)
1 tsp instant yeast (or 15g fresh yeast)
360ml cold water
4 tsp fine sea salt
60ml treacle (dark molasses)
Butter or oil for greasing the pan
Method:
Prepare the soaker (night before baking): In a bowl, combine the 7-grain cereal, sunflower seeds, pumpkin seeds, flax seeds, and 640ml cold water.
Stir, to combine then cover the bowl with a clean tea towel and set aside to soak overnight (8–12 hours) at room temperature. The grains and seeds will plump up and soften as they absorb the water.
Pre-mix the dough (night before): Again, on the night before baking, take a second large bowl and stir together the rye flour, bread flour, yeast, and 360ml cold water. The mixture will be very stiff and shaggy.
Knead it briefly by hand (or with a dough hook) just until it comes together; it needn’t be smooth.
Cover the bowl and let this dough rest overnight (8–12 hours at room temperature). This long resting period helps the rye flour hydrate and develop a milder flavour.
The following morning, grease a loaf tin (about 22 x 10cm, with a lid if available). Add the soaked seeds (with their liquid) to the bowl with the flour dough. Add the salt and treacle then mix thoroughly with a sturdy spoon or paddle on low speed for 2–3 minutes, scraping down the sides. Then mix for another 2–3 minutes on medium speed, until the mixture comes together as a cohesive dough.
This dough will be very thick and sticky; almost like a thick porridge. Scrape this dough into the prepared tin then, using a wet spatula, dough paddle or lightly-floured hands smooth out the surface of the dough. If you have a lid sit this on top of the tin, otherwise tent the tin with lightly-greased foil.
Set aside in a warm place for the dough to rise until it puffs up slightly (about 1–2 hours. You’re aiming for the dough to have risen so it’s about 12mm below the rim of the loaf tin and it should feel aerated and slightly spongy to the touch.
About 20 minutes before baking pre-heat your oven to its highest setting 260°C (230°C fan) if possible.
Transfer the covered loaf tin to the centre of the oven and bake for 15 minutes then reduce the oven temperature to 180°C (160°C fan). Remove the lid or foil and continue baking the bread, uncovered, for a further 50–60 minutes, until a skewer inserted into the centre of the loaf emerges cleanly.
Immediately remove the tin from the oven and turn the loaf out onto a wire rack. You now need to wait until the bread has cooled completely (at least 4–6 hours cooling, ideally over-night). During this time the crumb will finish cooking and the loaf will set (if you cut it too soon, the bread may seem gummy).
Once fully cooled, cut the rugbrød into thick slices. It’s now ready for butter, cheese, or any favourite topping.
Note that for best flavour and texture, wait a day before eating — the gentle tang and moistness of proper rugbrød develop over time.
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