Rugbrød

Name: Rugbrød
Prep time: 48 h
Cook time: 1 h 30 min
Total time: 49 h 30 min
Yield: Makes a 1 kg loaf
Cuisine: New Nordic
Ingredients: 7 g barley malt syrup; 50 g hydrated sourdough starter (buy online); 150 g wholegrain rye flour; 150 g wholegrain spelt flour; 190 g rye flour; 100 g rye flour; 40 g raw flaxseeds; 75 ml dark beer such as stout, at room temperature; 15 g fine sea salt; 2 tbsp rye flakes, for topping; 80 g raw pumpkin seeds; 80 g raw sunflower seeds

Rye Bread

Preparation info

Makes a
1 kg
loaf

Difficulty
Medium
Ready in
50 hr

Appears in

Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

About

Sourdough rye bread is found everywhere in Copenhagen. It takes while to make, though, so it’s a true labour of love. After baking, leave the bread for a day before slicing it very thinly. To store it, wrap it in paper towels, then a tea towel, and it will keep for a week.

Ingredients

80 g raw sunflower seeds
80 g raw pumpkin seeds
40 g

Europe
Denmark
Nordic
Bread
Copenhagen
Vegan

Method

Preheat the oven to 180°C (350°F). Toast the seeds for 8–10 minutes until just toasted. Cool, place in a bowl, cover with wat