Rugbrød - Lenes Opskrifter

Homemade Rye Bread: A Family Tradition

The aroma of freshly baked bread, that comforting, earthy scent that fills your kitchen and makes your mouth water – there's nothing quite like it. For me, that smell is deeply intertwined with childhood memories. I remember visiting my grandfather at the old Hollandske Mølle in Helsingør, watching him, a master baker, crafting loaves of rye bread with practiced ease. The rhythmic thud of the kneading, the satisfying sizzle as the loaves hit the hot oven, the quiet pride in his eyes as he presented his perfect creation – these are images etched in my memory.

While this isn't my grandfather's recipe, it's a family favorite, passed down through generations, constantly refined and tweaked, yet always retaining that unique, unforgettable flavor. This recipe isn't just about making bread; it's a journey back in time, a connection to those who came before me. It's a ritual, a comfort, a taste of home.

The process itself is a meditative experience. There's something so grounding about the hands-on work, the careful measuring, the anticipation of the rising dough. It's a slow process, a reminder to slow down in our increasingly fast-paced world. The first day involves creating the base, a rich mixture of rye flour, cracked kernels, sourdough, beer, and spices. The beer adds a wonderful depth of flavour, a hint of sweetness that complements the earthy rye. It’s almost a magic potion, slowly transforming into something far greater than the sum of its parts.

The second day brings the addition of wheat flour, more yeast, and a sprinkle of magic (or maybe just more beer, who's to know?) The dough takes shape, slowly rising and promising the delicious rewards to come. It's at this stage, with the gentle addition of seeds, that the process becomes even more engaging. The tiny seeds, the varied textures and colours, they're not just ingredients, but the little embellishments that bring character to the bake.

The final step, of course, is the baking. There is a deep satisfaction in sliding those dark, rustic loaves out of the oven. The smell is captivating, a symphony of earthy, malty, slightly sweet notes that dance on the senses. The texture is a divine paradox: slightly chewy, yet perfectly moist; dense, but not heavy. It's the kind of bread that makes a simple meal feel like a celebration. Every bite is a story, every crumb a moment of connection to my family's history, and to the rich tradition of baking.

More than just a recipe, this is a legacy. It's a tradition that I am delighted to share. I hope you'll find the time to embark on this baking journey – it's more than just making bread; it's about making memories. You'll find your own rhythm, and your own connections with the past. The perfect loaf isn't always perfect by appearance. The result can have irregularities and imperfections - but its taste will be superb.

So gather your ingredients, find a quiet corner, and let the magic begin. Happy baking!

Step-by-step

• The bread does not need to be kneaded, but stirred together in a bowl, almost like a thick porridge. You get the sourdough from someone you know, or you make your own (there is a recipe for this).
• The rye bread is made over 2 days, the recipe is for 2 large loaves:
• Day 1
  • (a little bit) 1 l. sourdough from previous baking
  • 2 bottles of light or dark beer, e.g. porter or stout. Nisseøl is cheap and good.
  • 2 tbsp salt
  • 4 tbsp syrup
  • 25 g yeast stirred into 8 dl lukewarm water
  • 4 dl cracked rye kernels
  • 20 dl (= 2 liters = 1 kg) coarse rye flour
  • Mix everything together in a large bowl, cover with plastic wrap and a tea towel and let rise until the next day, about 12 hours.
• Day 2
  • 8 dl wheat flour
  • 1 bottle of light beer
  • 2 dl water
  • 25 g yeast stirred into the dough.
  • Then take about 8-10 dl from the dough for sourdough for next time. It is stored in a closed container in the refrigerator.
  • Color. If you want a dark bread, then color must be added. About 1-2 tablespoons makes the difference. The color of the dough should be nougat - Caffè Latte-like - then the bread will be dark. If no color is added, the bread is quite light, regardless of how much rye flour it contains - but check your store-bought rye bread ingredient list: it also contains color. It doesn't affect the taste.
  • 2 handfuls of caraway seeds
  • 2 handfuls of sunflower seeds
  • or other types of seeds, e.g. pumpkin seeds
  • Mix into the dough, then divide into 2 - lined with baking paper - rye bread tins. The loaves are covered again and rise for about 6 hours.
  • When the loaves are finished rising, prick them with a knitting needle and bake at 150 degrees for 3 hours.
  • You prick to avoid large air holes in the dough, it collapses a little when you do that. You can see in the picture above that it is not pricked enough.
  • Remove the loaves from the tins immediately, otherwise they will become sticky.
  • I halve the loaves and freeze three out of four. Then it fits the speed with which we eat rye bread, they do not get moldy.