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Homemade rugbroed with sourdough
Baking

Homemade rugbroed with sourdough

Dense Danish rugbroed with sourdough character, rye berries and molasses. The dough is mixed the day before. The bread turns dark and moist and is well suited to smorrebroed.

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Rate:
840 min total
12 servings
Medium

Ingredients

servings
Units
  • 7.1 oz rye berries
  • 1¼ cup boiling water
  • 5.3 oz rye sourdough starter
  • 1⅔ cup lukewarm water
  • 14.1 oz rye flour
  • 3.5 oz all-purpose flour
  • 2 tbsp dark syrup or molasses
  • 2 tsp salt
  • 1 tbsp oil

Instructions

  1. 1

    Soak the rye berries

    1. Pour boiling water over the rye berries in a bowl.
    2. Leave them covered for at least 2 hours, preferably overnight.
    120 min
    Bowl
  2. 2

    Mix the dough

    1. Mix the sourdough starter, lukewarm water, syrup and salt in a large bowl.
    2. Add the rye flour, all-purpose flour and the soaked rye berries with their liquid.
    3. Mix to a sticky, even dough. It should be soft, not firm like wheat bread dough.
    15 min
    BowlSpoon
  3. 3

    Proof in the pan

    1. Oil a loaf pan.
    2. Spread the dough in the pan and smooth the top with a wet spoon.
    3. Cover the pan and let the dough rise at room temperature for 8–12 hours until airy and almost level with the rim.
    600 min
    LoafPanSpoon
  4. 4

    Bake

    1. Preheat the oven to 180°C / 350°F.
    2. Bake the bread for 80–90 minutes.
    3. It is done when the bottom sounds hollow when tapped or the internal temperature is about 98°C / 208°F.
    90 min
    180°C
    OvenLoafPan
  5. 5

    Cool

    1. Remove the bread from the pan and let it cool completely on a wire rack.
    2. Wait at least a few hours, preferably until the next day, before slicing. This settles the flavor and makes it easier to cut.
    240 min
    WireRack

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Details

Nutrition

Calories

180kcal

Protein

5g

Fat

2g

Carbs

34g

Serving Size

60g

Dietary

Allergens

Gluten

Serving

Suggestions

  • • Cut into thin slices once the bread is completely cool.

Side Pairings

  • • Butter.

Storage

Fresh

  • • Duration: 5 days
  • • Method: Store wrapped in a clean tea towel or bread bag at room temperature.

Frozen

  • • Duration: 3 months
  • • Temperature: -18°C
  • • Method: Slice and freeze with parchment between the slices.

Reheating

  • • Toaster: Toast slices directly from frozen. (Toast)

Tips

Preparation

  • • The sourdough starter should float on water when ready. Otherwise, feed it once more.

Cooking

  • • Rugbroed rises slowly. Judge by volume, not by the clock alone.

Serving

  • • Slice it the day after baking. It will be less sticky.

Variations

Flavor

  • A handful of sunflower seeds in the dough adds more bite.

Method

  • If the sourdough is sluggish, put the pan in a warm place while the dough rises.

Author

C

Camilla

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Author

C

Camilla