RUGBRØD rye bread

Sourdough RUGBRØD rye bread is found everywhere in Copenhagen. It takes a while to make, though, so it’s a true labour of love. After baking, leave the bread for a day before slicing it very thinly. To store it, RUGBRØD rye bread wrap it in paper towels, then a tea towel, and it will keep for a week.

Serving Size

One 1kg loaf

Prep Time

2 days

Cook Time

1.5 – 2 hours



80g raw sunflower seeds
80g raw pumpkin seeds
40g raw flaxseeds
75ml dark beer such as stout, room temperature
190g rye flour
150g wholegrain rye flour
150g wholegrain spelt flour
15g fine sea salt
7g barley malt syrup
2tbsp rye flakes, for topping


50g hydrated sourdough starter (buy online)
100g rye flour


Preheat the oven to 180°C (350°F). Toast the seeds for 8–10 minutes until just toasted. Cool, place in a bowl, cover with water and soak overnight.

For the levain, put the starter, rye flour and 100 ml room temperature water in a bowl, mix well and cover. Leave overnight (at 22–23°C/72-73°F) or at least 12 hours to ferment.

The next day, drain the seeds and pat dry on kitchen paper. Place the levain in a bowl and gradually stir in the beer and 500ml (2 cups) room temperature water to dissolve the levain. Add all the dry ingredients, including the seeds and the barley malt syrup. Mix well. Cover and leave in a warm place for 1½–2 hours.

Preheat the oven to 200°C (400°F). Place the dough in a 1kg loaf pan or 2 smaller ones. Sprinkle the rye flakes on top, then place on a baking tray and bake for 30 minutes. Reduce the oven temperature to 180°C (350°F) and bake for 1½ hours. Once done, cool completely.

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