by Orfhlaith Noone May 09, 2025
This recipe from Órfhlaith Noone is inspired by traditional Danish rugbrød - moreishly chewy, dense, and a great way to use sourdough starter. It’s straightforward to make, but it's worth reading through the instructions a couple of times to get familiar with the timings before you begin. |
The key to great rugbrød is cracking the whole rye grains- use a spice or coffee grinder for this - and allowing the baked loaf to rest in a sealed plastic bag for 24 hours before slicing. This ensures the crumb is evenly hydrated and slices cleanly.
Rugbrød pairs beautifully with just about anything: soft cheeses, eggs, smoked fish, or nut butter and fruit.
1 Loaf
Ingredients
*Feed your starter at the same time you start to soak your grains to ensure it is ready. Give it 100g of dark rye flour and 110ml of water. |
Method
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