If you’ve ever admired the beautiful open faced sandwiches of Scandinavia, this bread is where it all begins. Danish Rugbrød is a dark, hearty sourdough rye bread packed with whole grains and seeds, known for its deep flavor, moist crumb, and long keeping quality. It’s the foundation of classic Nordic smørrebrød and a staple in Danish homes.
This recipe is straightforward and dependable, relying on an overnight fermentation to develop flavor without complicated steps. The result is an authentic loaf that slices thin, holds toppings beautifully, and tastes even better the next day.
Equipment Needed
- Kitchen scale
- Heavy-duty stand mixer
- Pullman loaf pan with lid (13 x 4 inches)
Ingredients
Ingredients for the Night Before
For the Levain
- 300 grams dark rye flour
- 100 grams bread flour
- 350 grams water
- 70 grams ripe sourdough starter
For the Soaker
- 75 grams rye chops or 7-grain hot cereal
- 1 cup raw sunflower seeds (131 g)
- 1 cup raw pumpkin seeds (142 g)
- ½ cup flax seeds (65 g)
- 285 grams water
Ingredients
- All of the levain
- All of the soaker
- 200 grams dark rye flour
- 130 grams bread flour
- 180 grams water
- 18 grams salt
- 2 tablespoons molasses
Instructions
The Night Before
In a medium bowl, combine all the ingredients for the levain. Stir until fully mixed—the texture will be very thick, similar to wet cement. Cover and leave at room temperature for about 12 hours.
In a separate bowl, combine all the soaker ingredients. Cover and leave at room temperature overnight as well.
The Next Morning
Grease a 13 x 4 inch Pullman loaf pan and dust it lightly with rye flour. Set aside.
Add the levain and soaker (do not drain) to the bowl of a heavy-duty stand mixer. Add the remaining dough ingredients.
Using the paddle attachment, mix on low speed for 3–4 minutes, scraping down the sides as needed. Increase to medium speed and continue mixing for another 4 minutes. The dough will be very sticky and dense—this is normal.
Transfer the dough into the prepared loaf pan. Smooth the surface with a spatula (dampen it slightly if needed). Dust the top generously with rye flour, cover with the lid, and let rise until the dough comes within ½ inch of the top of the pan. This can take anywhere from 1½ to 4 hours depending on room temperature.
Baking
Preheat the oven to 500°F (260°C).
- Bake covered for 15 minutes
- Reduce oven to 400°F (205°C) and bake covered for another 15 minutes
- Remove the lid, reduce oven to 325°F (165°C), and bake uncovered for 45 minutes
Remove from the oven and turn the loaf out onto a wire rack. Let cool completely before slicing.
For best flavor and texture, wrap the cooled loaf loosely in foil and let it rest until the next day before cutting.
Storage Tips
- Keeps 4–5 days at room temperature when wrapped
- Freezes very well when wrapped tightly
- Flavor improves after 24 hours
Serving Ideas
- Classic smørrebrød with butter, eggs, fish, or cheese
- Thin slices with cream cheese and cucumber
- Toasted lightly with honey or jam
Nutrition (Per Serving)
Calories: 382 kcal
Carbohydrates: 59 g
Protein: 13 g
Fat: 12 g
Fiber: 10 g
Sugar: 5 g
Sodium: 628 mg
Faqs
Can I bake this without a Pullman pan?
A Pullman pan is strongly recommended. It helps the bread bake evenly and gives it the correct shape and texture.
Why is the dough so sticky?
Rye flour behaves differently than wheat flour and does not form gluten in the same way. Sticky dough is normal.
Do I really need to wait before slicing?
Yes. Cutting too early can make the bread gummy. Resting allows the crumb to set properly.
