Danish Rye Bread Recipe (Easy Sourdough Rugbrød)

A traditional Danish rye bread (rugbrød) made with sourdough, dark rye flour, soaked rye berries, and seeds. This dense, hearty seeded loaf is rich in flavor and perfect for thin slices, meal prep, and classic open-faced sandwiches.

Prep Time15

Cook Time1

Rise Time18

Total Time19 15

Course: Bread

Cuisine: Scandinavian, Danish

Keyword: Danish rye bread recipe, rugbrød recipe, seeded Danish rye bread

Servings: slices

Calories: 160kcal

Author: Kaity Farrell

Equipment

1 pullman pan 9x4x4 inches

Ingredients

For the Soaker (Night Before)

50 g Whole rye berries (or steel cut oats)
50 g Sunflower seeds
50 g Flax seeds
Water

For the Dough

400 g Water
40 g Active sourdough starter (recently fed and bubbly)
200 g Cracked rye berries (or coarse ground rye berries)
150 g Dark rye flour
150 g Spelt flour or whole wheat flour (or more rye flour)
10 g Salt
Soaked rye berries and seeds (drained)

Instructions

Make the soaker (night before)

In a bowl, combine the whole rye berries (or rye kernels), sunflower seeds, flax seeds. Cover with water and soak at room temperature overnight. If using steel cut oats instead of rye berries, they can be soaked the next morning (or several hour before mixing the dough) since they soften faster.

Mix the Dough

In a large mixing bowl, add the water and active sourdough starter. Mix with a fork until mostly dissolved.
Add the cracked rye berries, dark rye flour, spelt flour (or whole wheat flour), and salt. Drain the soaked rye berries and seeds, then add them to the bowl. Mix with a wooden spoon until fully combined. The dough will be sticky and batter-like.

Bulk Ferment

Grease a Pullman pan generously with butter. Scrape the dough into the pan and spread evenly. Smooth the top with a spatula or damp hands. Sprinkle extra sunflower seeds on top if desired.
Cover the pan tightly with plastic wrap. Let the dough rise at room temperature until it reaches about 1/2 inch from the top of the pan, about 18 to 24 hours depending on starter strength and kitchen temperature.

Bake and Cool Completely

Preheat the oven to 425°F. Bake for 60 to 70 minutes until the crust is dark brown and the internal temperature reaches 210°F. If the crust is browning too quickly, loosely tent with foil during the last 15 minutes.
Run an offset spatula or butter knife around the edges of the loaf and turn it out onto a cooling rack. Cool completely to room temperature before slicing. For best texture, wrap the loaf and slice the next day.

Notes

Pan Options: A Pullman pan creates the most traditional rugbrød shape and makes it easier to slice thin. A standard loaf pan also works, but the loaf may be shorter and may need slightly longer baking time. Grease the pan generously with butter to prevent sticking.
Storage: Store rugbrød tightly wrapped at room temperature for 4 to 5 days. For longer storage, slice the loaf and freeze in an airtight bag. Toast slices straight from frozen.
Cooling Tip: For the best texture, let the loaf cool completely, then wrap and slice the next day. This helps the crumb set and prevents gumminess.
Troubleshooting:
- Gummy center: Underbaked or sliced too soon. Bake to 210°F and cool fully.
- Did not rise: Starter may not be active or kitchen too cold. Allow the full 18 to 24 hour fermentation.
- Too sour: Fermented too long or too warm. Shorten the rise or ferment in a cooler spot.
- Crust too dark: Tent with foil for the final 15 minutes of baking.

Nutrition