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Rugbrod

Sourdough Danish Rye/Rugbrød på surdej (Denmark)

Rye %: 84%
Stages: Stage 1 sponge, Stage 2 sponge, Final dough
Leaven: Rye sour culture
Start to Finish: 26-30 hours
Hands-on Time: 35-45 minutes
Yield: Two 2¾ lb./1.25 kg loaves

The Danes are known for their rye breads, of which there are dozens of variations, all of which are called “Rugbrød.” Most are sweet and dense, loaded with seeds and coarse rye meal to provide both richness and a satisfyingly rustic coarse mouth feel.

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