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4.95 from 20 votes

Danish Sourdough Rye Bread (Rugbrød)

Prep Time25 minutes
Cook Time40 minutes
14 hours proving time14 hours
Total Time15 hours
Cuisine: Scandinavian
Servings: 1 large loaf

Equipment

  • 1.5kg loaf tin

Ingredients

Day 1 – Wet Leaven

  • 125 g active rye starter 100% hydration
  • 230 g dark rye flour
  • 290 g cold water

Seeds & chopped rye grains

  • 50 g chopped rye grains
  • 150 g seed blend ie. golden & brown linseeds, sesame, buckwheat, millet, sunflower & pumpkin seeds
  • 150 g boiling water

Day 2

  • Wet Leaven as above
  • 330 g dark rye flour
  • 12 g fine sea salt
  • 2 tbls molasses (black treacle)
  • 220 g water tepid
  • 2 tsp caraway seeds optional
  • a few mixed seeds for sprinkling on top the loaf

Instructions

Day 1

  • Place the starter in a large bowl and add the cold water and flour. Stir with a spoon to form a nice loose mixture, cover. In a separate bowl place the seeds and chopped rye, pour over the boiling water, cover. Leave both at room temperature for 10-12 hours. (Overnight).

Day 2

  • Uncover the wet leaven. It should be nice and bubbly and have a pleasant, slightly fruity, alcoholic aroma.
  • Now add all the remaining ingredients to the pre-ferment, including the soaked seeds (they will have absorbed all the water). With a large rubber spoon, bring the mixture together and continue mixing for a couple of minutes, until it’s fully combined. Leave for 10 minutes so the flour can fully absorb the water. The wet dough will become slightly firmer.
  • Lightly oil your loaf tin and line the base with baking paper. Dust with rye flour.
  • Spoon the loose dough in the tin. Smooth the surface with the back of a spoon. Sprinkle with mixed seeds and heavily dredge with rye flour.
  • Leave to rise. This can take 1½-3 hours (this largely depends on the temperature of your kitchen) when the surface of the bread starts to crack. It’s ready to bake.
  • Pre-heat the oven 30 minutes before baking to 230°C fan. *See notes or as high as it will go. Place a tray of water at the bottom of the oven. Put the loaf in the oven and bake for 40 minutes turning half way through baking.
  • Remove from the oven and tip it out of the tin and cool on a wire rack.
  • Slice when the loaf is completely cold, it's important to let the crumb set. Best left for 4-5 hours or even overnight.

Notes

If your oven doesn't go up to 230°C/fan, bake at 220°C instead and add 5 minutes to the baking time.