Danish Rye Bread | Rugbrod with Rye Berries

The recipe is developed for freshly milled Danko rye flour and whole Danko rye berries by Barton Springs Mill. Danko rye flour is celebrated for its robust flavor and rich aroma. A staple in Danish cuisine, Rugbrød is dense, packed with wholesome ingredients, and prized for its deep, earthy taste. Made with Danko heirloom rye, it is perfect for famous Smørrebrød (open-faced sandwiches). Featuring an array of toppings on thinly sliced rye bread, Smørrebrød offers a perfect balance of textures and flavors, ideal for breakfast, lunch, or a light brunch with friends. This recipe is for 4 x 1lb loaf pans or 2 x 2lb loaf pans.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Option 1: Cook rye berries using a rice cooker with GABA setting.

Step 2

Option 2: Cook rye berries using Instant Pot. Turn Instant Pot to the saute function and add 1 tablespoon of oil. When the oil is hot, add the rye berries and stir to coat with the oil. Saute for about 5 minutes or until the rye berries are toasted and just starting to make popping sounds. Add 4 cups of water to the Instant Pot, being careful of any steam. Stir. Lock lid in place and set vent to sealing. Turn off saute feature and use manual to set time to 25 minutes at high pressure. After time is up, let pressure release naturally, this may take about 25 minutes. When valve drops, open lid. Drain off any excess water.

Step 3

Option 3: Bring a pot of water to a boil; season generously with salt. Add rye berries; reduce heat to a low, steady simmer. Cover and cook, stirring occasionally, until chewy and tender, 50 to 60 minutes. Drain. Use immediately or spread on a baking sheet to let cool.

Step 4

Combine all ingredients. The mix will be a thick paste in texture. Cover with plastic wrap and let sit at room temperature (74-78F) overnight, about 8-12 hours. It will double and become soft.

Step 5

In a bowl of your stand mixer, combine all listed ingredients using “stir” setting and a paddle attachment. Make sure keep the temperature of the dough low, do not overheat it. Knead with your hands if needed.

Step 6

Prepare the loaf pans by spraying them with vegetable oil and sprinkling with rye flour. The amount of the dough is enough to fill two 1lb loaf pans halfway. The dough will double when proofed and baked.

Step 7

Transfer the dough to the loaf pans. Use wet spoon or spatula to make the top surface even.

Step 8

Generously sprinkle the top of the dough with rye flour and cover with a lid.

Step 9

Proof at 82-86F for 2-3 hours until dough reaches the top of the lid and there will be cracks on the surface of the dough.

Step 10

Preheat the oven to 500 F. Bake the loaf with the lid on for 15 minutes.

Step 11

Reduce the temperature to 400 F and continue to bake, covered, for an additional 15 minutes.

Step 12

Remove the pan from oven and carefully remove the lid or any cover you are using off. Reduce the temperature to 325 F and bake, uncovered, for an additional 40 minutes.

Step 13

Remove from the oven and remove the loaf from the pan onto a cooling rack. Allow the bread to cool completely, for at least 3 hours. Let the completely cooled bread sit at room temperature loosely wrapped in foil overnight before slicing. The bread will keep at room temperature for 3-5 days loosely wrapped in foil. Freeze for longer storage.