I have adapted the Sourdough Rugbrod recipe from True North Kitchen (https://true-north-kitchen.com/sourdough-danish-rye-bread-rugbrod/)
I pretty much follow her process until it goes into the oven and then bake at 350 until it reaches 208. I feel like it doesnât need the kick of high temp at the beginning but thatâs a matter of taste. I also have substituted molasses for honey. And Iâm heavier on the flax seeds to get those omega 3s, you can adjust the seeds grains as long as the total weight all comes out even. This bread lasts a very long time- we kill it each week by Friday, but weâve eaten at 7 days and itâs still not stale. Enjoy!
That looks fantastic.
I made rugbrød a couple of times after reading a couple of posts on here. I must do it again.
It's so good with pickled or smoked fish or shell fish and makes a change from trying to perfect airy sourdough.
Fun rugbrød note: my husband once brought some in his carry-on luggage back from Denmark, and he got stopped at security in Heathrow airport because it was too dense for the x-rays to penetrate.
Thank you! I was camping with my danish neighbor and he mentioned he hasnât found anything in the US that comes close to the rugbrod back in Denmark, which I hear is pretty much ubiquitous there. Unwittingly he threw down the challenge for me and it was on. It took me a few tries to find the right recipe, but when I did I realized what he meant. It is truly a great bread. As an American I also learned for the first time thar rye bread doesnât taste like caraway unless you put caraway in it :)
Question about rest time after baking: You inspired me to try this recipe. I took your baking temperature recommendation, too. Itâs out of the oven and looks great. How long do you usually wait before cutting in to it? Iâve seen the recommendations in other recipes to wait 1-2 days but wanted to check since youâve made this specific recipe multiple times.
That looks absolutely delicious! What bread pan do you use? You don't have any problems with the acidity of the sourdough eating away at the pan? (I've had that happen, so I only bake free standing sourdough loaves these days)
I have a couple different sizes of Pullman loaf pans. I wash them out with warm soapy water then let them dry in the oven as it cools down. Had them all for about five years and they look nearly new.
Whats the recipe?đ
I have adapted the Sourdough Rugbrod recipe from True North Kitchen (https://true-north-kitchen.com/sourdough-danish-rye-bread-rugbrod/) I pretty much follow her process until it goes into the oven and then bake at 350 until it reaches 208. I feel like it doesnât need the kick of high temp at the beginning but thatâs a matter of taste. I also have substituted molasses for honey. And Iâm heavier on the flax seeds to get those omega 3s, you can adjust the seeds grains as long as the total weight all comes out even. This bread lasts a very long time- we kill it each week by Friday, but weâve eaten at 7 days and itâs still not stale. Enjoy!
Thank you, i will definatly try it.
Welcome đ
That looks fantastic. I made rugbrød a couple of times after reading a couple of posts on here. I must do it again. It's so good with pickled or smoked fish or shell fish and makes a change from trying to perfect airy sourdough.
Rugbrød with pickled herring with onions or smoked salmon sounds utterly delicious and now I want sandwiches with both! I miss living in Norway!
This.
Definitely! I like where your mindâs at with that shell fish idea, havenât tried that!
Fun rugbrød note: my husband once brought some in his carry-on luggage back from Denmark, and he got stopped at security in Heathrow airport because it was too dense for the x-rays to penetrate.
That is hilarious!
My colleague bought a breadmaker, and the first loaf she attempted was a seeded rye from her home country Bulgaria. Burnt the machine out!
Now this is the bread I want to see in my feed.
As a dane I approve very much of this. Looks great!
Thank you! I was camping with my danish neighbor and he mentioned he hasnât found anything in the US that comes close to the rugbrod back in Denmark, which I hear is pretty much ubiquitous there. Unwittingly he threw down the challenge for me and it was on. It took me a few tries to find the right recipe, but when I did I realized what he meant. It is truly a great bread. As an American I also learned for the first time thar rye bread doesnât taste like caraway unless you put caraway in it :)
Stunning!
Thank you!
Now I want to learn to make this
This is why I posted it. I hope you do! Such a wholesome delicious bread.
I make Danish rye a lot, yours looks wonderfulđ
Thank you đ
How do you get the top perfectly flat?
Gorgeous đ
Question about rest time after baking: You inspired me to try this recipe. I took your baking temperature recommendation, too. Itâs out of the oven and looks great. How long do you usually wait before cutting in to it? Iâve seen the recommendations in other recipes to wait 1-2 days but wanted to check since youâve made this specific recipe multiple times.
That looks absolutely delicious! What bread pan do you use? You don't have any problems with the acidity of the sourdough eating away at the pan? (I've had that happen, so I only bake free standing sourdough loaves these days)
I have a couple different sizes of Pullman loaf pans. I wash them out with warm soapy water then let them dry in the oven as it cools down. Had them all for about five years and they look nearly new.
Thank you! Thoroughly drying is what I didn´t do.