Denmark’s Rye Bread – Rugbrød by Adam Aamann

Rugbrød takes time. That’s the deal you make when you start a batch. Adam Aamann’s version asks for a 24-hour cold ferment after the initial rise, which sounds like patience you don’t have until you pull the finished loaf from the pan. Dense, seeded, faintly sweet from molasses. Scandinavians eat this on open sandwiches every day, and once you’ve baked it yourself you’ll understand why.

How to Make Denmark’s Rye Bread , Rugbrød by Adam Aamann

The starter matters

You need a live sourdough starter here. The dark beer in the starter dough is not decorative; a stout or porter gives depth to a loaf that has nowhere else to hide. Don’t substitute light lager.

Mixing and timing

One minute on low to combine, then several hours at room temperature until slightly bubbly. Then it goes cold. Don’t rush this; the long refrigeration is what develops the flavor and makes the crumb slice cleanly without crumbling.

The bake

Use a proper bread mold if you have one. If not, a well-greased 9×5 loaf pan works. Let the loaf cool completely before cutting. Slicing warm rye bread tears it; cold is how it’s meant to be eaten anyway.

Denmark’s Rye Bread – Rugbrød by Adam Aamann

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• Author: Adam Aamann
• Total Time: 140 minutes
• Yield: Makes 1 loaf 1x
• Diet: Vegetarian

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Description

Adam Aamanns recipe for authentic Danish rye bread. A hearty, subtly sweet loaf perfect for any occasion.

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Ingredients

Units USM Scale 1x2x3x

• 12 oz (340 g) dark rye flour
• 3.5 oz (100 g) whole wheat flour
• 4 oz (113 g) sourdough starter
• 16 oz (454 g) warm water
• 0.5 oz (14 g) molasses
• 0.5 oz (14 g) kosher salt
• 6 oz (170 g) seed mix

STARTER

• 6 oz (170 g) dark rye flour
• 4 oz (113 g) warm water
• 2 oz (57 g) dark beer
• 0.5 oz (14 g) molasses
• 0.1 oz (3 g) dry yeast

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Instructions

1. Mix all ingredients in a bowl until combined (about 1 minute on low speed in a stand mixer).
2. Let rise at room temperature until slightly bubbly, 2-3 hours.
3. Refrigerate for at least 24 hours, or up to 5 days.

For the Final Dough

1. Mix all ingredients except seeds until thoroughly combined (about 5 minutes on low speed in a stand mixer).
2. Add seed mix and incorporate into dough (about one additional minute in a stand mixer).
3. Cover dough and let rise at room temperature until bubbly and nearly doubled, 3-4 hours.
4. Mix dough with a spoon or spatula to deflate; pour into a greased 2-pound bread mold.
5. Give the dough a final rise until bubbly and slightly risen, 1-2 hours. Optionally, refrigerate overnight for more complex flavor.
6. Bake loaf in a preheated 300°F (149°C) oven with a pan of water on a lower rack (for steam) for 90 minutes.
7. Remove bread from pan and return to oven, bake for an additional 30 minutes.
8. Remove from oven and let cool at room temperature for at least an hour before slicing.

Notes

• For a richer flavor, use a robust, dark beer like a stout or porter in the final dough.
• If you don’t have a bread mold, bake the dough in a well-greased 9×5 inch loaf pan.
• To extend the shelf life, store the cooled bread in an airtight container at room temperature for up to a week, or freeze for longer storage.

• Prep Time: 20 minutes
• Cook Time: 120 minutes
• Category: Baking
• Method: Baking
• Cuisine: Danish

Nutrition

• Serving Size: 1 slice
• Calories: 200
• Sugar: 5
• Sodium: 400
• Fat: 5
• Saturated Fat: 1
• Unsaturated Fat: 3
• Carbohydrates: 40
• Fiber: 5
• Protein: 5

Hungry for more?

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