Traditional Danish Rugbrod Recipe: A Flavorful Rye Bread

Rugbrød is a traditional Danish rye bread. It's dense, earthy, and sour, making it the perfect base for smørrebrød, Danish open-faced sandwiches. Butter is essential ("smør" means butter, after all), but the other toppings are up to you. You can go the traditional route with pickled herring or sliced meats and cheeses, or you can put your own creative spin on it. Either way, it's a timeless way to honor tradition.

This bread is baked in a Pullman pan, specifically a 13x4-inch Pullman pan, which gives it its rectangular shape. The straight sides and lid help create the uniform slices that make it perfect for smørrebrød. If you wanted to use a standard loaf pan instead, reduce the recipe by about 1.75 times to fit properly.

Like any new recipe or tradition, making rugbrød takes patience, and there may be moments of trial and error. Every mistake is a chance to learn, and every loaf that turns out right feels like a small victory.

Whether you're new to baking or an experienced cook, I hope this recipe inspires you to try it. Don’t stress about perfection. Celebrate the journey. If you run into challenges, remember it’s all part of the process. I’m here cheering you on every step of the way.

This recipe was adapted from Overnight Danish Rye Bread from Artisan Sourdough Made Simple by Emilie Raffa.

Ingredients

For the Dough

• 262g (1 1/3 cup) sourdough starter, bubbly and active
• 630g (2 1/2 cup) warm water (about 90°F/32°C)
• 35g (1 3/4 tbsp) unsulphured molasses
• 368g (4 cups) rye flour
• 315g (2 1/2 cup) bread flour or all-purpose flour with 36g vital wheat gluten
• 53g rye flakes (optional)
• 9g (1.75 tsp) salt

For the Seed Mixture (customizable but keep total weight around 375g)

• 105g (3/4 cup) sunflower seeds
• 105g (3/4 cup) pumpkin seeds
• 52g (1/3 cup) sliced almonds
• 78g (1/3 cup) flax seeds
• 35g (3.5 tbsp) sesame seeds
• (Alternative mix-ins: Hemp seeds, other chopped or sliced nuts)

For the Pan

• Oil for greasing the pan
• Extra seeds for topping (optional)

Instructions

1. Prepare the Dough

In the bowl of a stand mixer, combine the sourdough starter, warm water, and molasses. Mix briefly to dissolve. Add the rye flour, all-purpose flour, vital wheat gluten, rye flakes (if using), and salt.

2. Knead the Dough

Using the dough hook, mix on low speed for 3-4 minutes until the dough comes together. Increase the speed to medium and knead for 6-8 minutes. The dough will be sticky but smooth.

3. Add the Seeds

Add the sunflower seeds, pumpkin seeds, flax seeds, and sesame seeds (or your choice of seeds/nuts). Mix to incorporate.

4. First Rise

Cover the dough and let it rise at room temperature for 24 hours. It should become bubbly and slightly puffy.

5. Prepare the Pan

Lightly oil a 13 x 4-inch Pullman pan. Transfer the dough to the pan and smooth the top with a damp spatula. Sprinkle extra seeds on top if desired.

6. Second Rise

Cover the pan and let the dough rise for 1 1/2 to 2 1/2 hours, or until it reaches just below the top of the pan.

7. Bake the Bread

Preheat the oven to 400°F (200°C). Slide the lid onto the Pullman pan. Bake the bread with the lid on for 30 minutes. Take the lid off and bake the bread for an additional 50-60 minutes until golden brown, firm to the touch, and is pulling away from the sides of the pan.

8. Cool and Slice

Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes & Tips

Seed Customization: Feel free to swap out the seeds for different types (hemp, sunflower, etc.), but aim to keep the total weight around 375g.

Texture & Slicing: This bread is moist and dense. For the best slices, let it cool completely before cutting. Use a serrated knife and slice thinly.

Measure the Temperature: At the end of the baking time, I measure the middle of the bread to make sure it is at least 190°F (88°C). This is an easy way to make sure your bread is cooked thoroughly. This is the thermometer I have.