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.