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: 100 g rye flour; 50 g hydrated sourdough starter (buy online); 150 g wholegrain spelt flour; 150 g wholegrain rye flour; 15 g fine sea salt; 40 g raw flaxseeds; 190 g rye flour; 75 ml dark beer such as stout, at room temperature; 7 g barley malt syrup; 2 tbsp rye flakes, for topping; 80 g raw pumpkin seeds; 80 g raw sunflower seeds

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.