Danish-Style Rye Bread

Preparation info
  • Makes


    23 cm tin loaf
    • Difficulty


Appears in
Nick Malgieri's Bread

By Nick Malgieri

Published 2012

  • About

This is the classic bread that’s buttered and used as a base for many, but not all, smørrebrød, or Danish open-faced sandwiches. It has a moist, cakey texture that makes it a perfect base for substantial toppings like the smørrebrød on the next page.



  • 150 g room-temperature water, about 24°C
  • 2 teaspoons fine granulated active dried yeast or instant yeast</


  1. For the sponge, whisk water and yeast together in a medium glass bowl. Stir in the rye flour. Cover the bowl with clingfilm and let the sponge ferment 8-12 hours; the sponge will appear bubbly from the side but the top will remain flat. If it’s warm in the kitchen, it will be ready after only 8 hours.
  2. For the dough, whisk the water and yeast together in the bow