Rugbrød
By From Luxembourg With Loaf · Last edited Apr 6, 2026
Rugbrød
By From Luxembourg With Loaf · Last edited Apr 6, 2026
I love Denmark, and for me, a Danish rugbrød is a must on every visit. My version is made with dark beer and lots of seeds.
- Total weight
- 641g
- Yield
- 1unit
- Unit weight
- 641g
- Hydration
- 100%
Ingredients
Soaker
315gFinal Dough
641gTaste Profile
Process
Prepare the soaker
9pmIn the evening, mix all the ingredients and let them ferment at room temperature overnight.
Prepare the main dough
8amMix all the ingredients and put them in a (greased) loaf pan.
Bulk Fermentation
Let it ferment for 2-4h until it nearly reaches the top of the loaf pan.
Baking
Bake with steam for 1,15h
Let it cool down over night
After baking, let the bread cool briefly and remove it from the loaf pan. If you can touch it with your hands, put it in a ziplock bag while it is still warm. Put it in the refrigerator. The next day or better after 24h only cut and enjoy.
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