Rugbrod Dark Rye Bread

Rugbrod Dark Rye Bread
Rugbrod Dark Rye Bread
Rugbrød is a staple in, dare I say, all Danish households and it is the foundation for most pieces of Smørrebrød (open-faced sandwiches) whether it be the elaborate pieces bought in restaurants or the common pieces found in the daily Danish lunch box. What makes Rugbrød super healthy is that it is very low in fat, has no oils, no sugars and it is typically loaded with whole grain and fiber. That being said, there are many different versions of Rugbrød, some packed with seeds and grains, others with only the basics. I would like to note that Danish Rugbrød is different than the German Pumpernickel bread and the two words are often a source of confusion when translating the name into English as Dark Rye bread. Pumpernickel is darker in color, stronger in flavor and it is steamed for a long period of time to allow the ingredients to caramelize.
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 1
vegan vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free dairy free pescatarian
  • 1 1/2 tablespoons salt
  • 1 tablespoon molasses
  • 7 ounces sourdough starter
  • 9.7 ounces dark rye flour
  • 11 ounces cracked rye
  • 10 ounces spelt flour
  • 2.8 ounces flaxseed
  • 23.7 fl oz ice water
  • Carbohydrate 529.722716906301 g
  • Cholesterol 35.720399106 mg
  • Fat 49.2109161691716 g
  • Fiber 114.231689617291 g
  • Protein 164.09239066546 g
  • Saturated Fat 5.847608690968 g
  • Serving Size 1 1 Serving (1169g)
  • Sodium 1146.28429437306 mg
  • Sugar 415.49102728901 g
  • Trans Fat 5.09922347715135 g
  • Calories 3043 calories

Directions: Oil a 13 x 4 x 4 inch bread pan and set aside. Mix all of the ingredients together, stirring to make sure there are no dry pockets left within the dough. Pour into oiled pan and smooth top of dough. Cover pan with plastic wrap and allow to rise for 10 to 12 hours. Before baking, pierce the dough with a skewer 20 times. Brush top of dough with an oil/water mixture and bake in a 400 degrees F preheated oven for 1 hour 15 minutes. After baking allow bread to cool in the pan on a baking rack. When bread is still a little warm place in a plastic bag. The condensation inside the bag will help soften the very hard outer crust. Once completely cooled remove the bread from the moist bag, wipe the bag dry before placing the bread back into the bag. The bread is now ready for slicing or freezing. Enjoy!

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