Rugbrød is a Danish rye sourdough bread, dense and chewy. I made this delicious version at home using my starter.
It was very easy to make, just required many hours of rise time. I had a recipe – but of course I had to tweak it (to make it my own!).
- 2 cups rye flour
- 1 cup whole wheat flour
- 1 cup starter
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon salt
- 1/2 cup sunflower seeds
Mix all ingredients in a large bowl with enough water to bring the dough together in a big shaggy mass (I used about a cup and a half). No kneading is required.
Cover the bowl tightly with cling wrap. Let the dough rise for 12 to 24 hours until it has doubled in bulk. The longer the rise the more sour the flavor.
Divide the dough evenly between 3 small loaf pans. With wet hands flatten the top of the dough. Cover and let rise for 2 to 3 hours.
Bake at 325 degrees for one hour. Allow the loaves to cool. This bread will last on the countertop for a week or two. The little loaves freeze nicely.