Danish Rye Bread

🕒 Prep: 30 min
🔥 Cook: 50 min
🍽 Serves: 12
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Danish Rye Bread, known as "rugbrød" in Denmark, is a hearty, nutritious loaf that's a staple in Scandinavian cuisine. This dense bread is rich in fiber and flavor, making it a perfect addition to any meal or a satisfying snack on its own.

Ingredients for Danish Rye Bread

Rye flour is the star of this bread, giving it a distinct, slightly tangy flavor and dense texture. Whole wheat flour adds a hearty, nutty flavor and helps balance the density of the rye. Bread flour provides the necessary gluten to give the loaf some structure. Molasses adds a touch of sweetness and depth, while olive oil keeps the bread moist. Salt enhances the flavors, and caraway seeds add a traditional, aromatic touch. The yeast is crucial for the bread to rise, and sunflower seeds add a delightful crunch and extra nutrition.

Tips & Tricks

  • If your kitchen is cold, let the dough rise in the oven with just the light on to create a warm environment.
  • Don't skip the second rise; it helps develop the bread's texture.
  • For extra flavor, toast the sunflower seeds before adding them to the dough.

Serving Suggestions

Try serving Danish Rye Bread with a spread of cream cheese and smoked salmon for a classic Scandinavian snack. It's also fantastic with a hearty soup or stew, where the dense texture can soak up all the delicious broth. For a sweet twist, slather on some butter and honey.

Frequently Asked Questions

Can I use regular flour instead of bread flour?
Yes, but the bread might be a bit denser since bread flour has more protein, which helps with structure.
How do I store this bread?
Keep it in a bread box or wrap it in a clean kitchen towel at room temperature. It should stay fresh for several days.

Danish Rye Bread Recipe Walkthrough

Start by dissolving the yeast in 1/2 cup of warm water in a small bowl. Let it sit for about 5 minutes until it becomes foamy. This step is crucial because if your yeast doesn’t foam, it might be inactive, which means your bread won't rise properly.

In a large mixing bowl, combine the rye flour, whole wheat flour, bread flour, caraway seeds, and salt. Give it a good stir to make sure everything is evenly mixed. Now, add the yeast mixture, the remaining warm water, molasses, and olive oil. Stir these together until a dough starts to form. It might be a bit sticky, but that’s okay!

Turn the dough onto a lightly floured surface and knead it for about 10 minutes. This might feel like a workout, but it’s worth it for the smooth and elastic dough you'll get. Sprinkle in the sunflower seeds and knead until they are evenly distributed throughout the dough.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1.5 hours or until it doubles in size. Patience is key here—this is when the dough develops its flavor and texture.

Preheat your oven to 375°F (190°C). Once the dough has risen, punch it down to release the air. Shape it into a loaf and place it into a greased 9x5 inch loaf pan. Cover the pan with a cloth and let it rise again for another 30 minutes. Then, bake it in the preheated oven for 45-50 minutes. You'll know it's done when the crust is golden brown and the loaf sounds hollow when tapped.

Once baked, let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps the bread set and makes slicing easier.

Why You'll Love This Recipe

  • It's packed with nutritious whole grains and seeds.
  • The subtle sweetness of molasses pairs beautifully with caraway seeds.
  • This bread stays fresh and tasty for days, making it perfect for meal prep.
  • It's a versatile loaf that complements both sweet and savory toppings.

Ingredients

2 cups rye flour
2 cups whole wheat flour
1 1/2 cups bread flour
2 cups warm water
1/4 cup molasses
2 tablespoons olive oil
2 teaspoons salt
1 tablespoon caraway seeds
1 packet (2 1/4 teaspoons) active dry yeast
1/2 cup sunflower seeds

Step-by-step Instructions

1. In a small bowl, dissolve the yeast in 1/2 cup of warm water and let it sit for about 5 minutes until foamy.
2. In a large mixing bowl, combine rye flour, whole wheat flour, bread flour, caraway seeds, and salt.
3. Add the yeast mixture, remaining warm water, molasses, and olive oil to the dry ingredients. Stir until a dough begins to form.
4. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
5. Add the sunflower seeds and knead until evenly distributed throughout the dough.
6. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1.5 hours or until doubled in size.
7. Preheat your oven to 375°F (190°C).
8. Punch down the dough and shape it into a loaf. Place it into a greased 9x5 inch loaf pan.
9. Cover the pan with a cloth and let it rise for another 30 minutes.
10. Bake in the preheated oven for 45-50 minutes until the bread is golden brown and sounds hollow when tapped.
11. Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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