Rugbrød
This Rugbrød recipe is a delicious and nutritious way to enjoy a traditional Danish bread. Made with a blend of whole wheat and rye flour, this bread is packed with fiber and essential vitamins. The addition of sunflower seeds, flax seeds, and cracked wheat kernels adds a nice crunch and flavor.
This Rugbrød recipe is a delicious and nutritious way to enjoy a traditional Danish bread. Made with a blend of whole wheat and rye flour, this bread is packed with fiber and essential vitamins. The addition of sunflower seeds, flax seeds, and cracked wheat kernels adds a nice crunch and flavor.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (1275g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Dag 1
- Rør ingredienserne sammen i en røremaskine ved lav hastighed i 5-10 min.
- Dag 2
- Tilsæt de resterende ingredienser og rør ved lav hastighed eller med en træske.
- Tag evt. surdej fra til brug næste gang (tilsættes dag 1 og kun 25 g gær).
- Hæld dejen i to rugbrødsforme og lad brødene hæve til kanten. Bag dem herefter ved 175 gr. i 1 1/2 time uden varmluft. Hæld brødene ud af formene og pak dem i et viskestykke, der er vædet med vand og vredet hårdt op. Læg dem derefter i hver sin pose. Ønskes skorpen sprød, køler de blot af på rist og lægges derefter i poser.
- Velegnet til frysning.
Unlike soft, airy sandwich loaves that rely on rapid yeast fermentation and high-gluten white flour for their rise, traditional Danish rugbrød is a dense, heavy structure anchored by a substantial ratio of rye flour and whole kernels. Making this style requires a deliberate two-day process where the initial dough builds structure before secondary inclusions like cracked wheat kernels, sunflower seeds, and flax seeds are incorporated alongside dark beer and dark syrup. Bakers mixing this dense dough should use a stand mixer fitted with a dough hook rather than hand kneading, running the machine at low speed for 5 to 10 minutes to properly develop gluten strands without burning out the motor on the heavy mash.
Managing Adjustments and Substitutions
Altering the core formulation changes the structural integrity of the final loaf. Substituting the cracked wheat kernels with rolled oats will significantly reduce the characteristic chew and structural density, while omitting the hvidtøl malt beer sacrifices essential sugars that feed the yeast and contribute to the deep caramel color of the crumb. When scaling the hydration, remember that rye flour absorbs significantly more water than standard wheat flour, meaning any reduction in the 14 total deciliters of liquid across both days will result in a crumbly, uncohesive loaf that fractures upon slicing.
Baking and Post-Baking Technique
The bake requires a steady 175 degrees Celsius oven for exactly 90 minutes without convection airflow, ensuring the dense interior cooks fully before the exterior over-bakes. Controlling the cooling process dictates the final crust texture, which can be maintained as a soft, pliable surface by wrapping the hot loaves in a damp, tightly wrung-out dish towel before placing them inside plastic bags, or left crisp by cooling them entirely uncovered on a wire rack first. Because rugbrød undergoes starch retrogradation as it ages, slicing the bread immediately after it leaves the oven will tear the interior crumb, so allow the loaves to rest completely until internal moisture redistributes evenly.
