A loaf of rye bread on a wooden table

How to Make Rye Bread

Follow the recipe below to learn how to make Danish rye bread (rugbrød). This healthy bread is a great base for open-top sandwiches.
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Olivia Higgs
Feb 8
1.5 mins
Feb 8
1.5 mins

This bread has a long history, tracing back to the times of Vikings. Meet the Danish rye bread, or Rugbrød as it’s known in Danish. If you like your pumpernickel you’re going to like this one. For this bread we use rye flour which is darker and heavier than most flours and is a hearty crop that can withstand cold temperatures. In our dry ingredients we’ve got dark rye flour, a small amount of all-purpose flour, cracked rye grains, linseeds, sunflower seeds, pumpkin seeds - so it’s a healthy bread with plenty of fibre!

The resulting bread is dense with a rich, earthy flavour. Rye bread is a great base for Smørrebrød otherwise known as open-faced sandwiches. We top this one with cream cheese, salmon and dill but you can get as creative as you like with the toppings.


  • 470ml water
  • 2tsp dry yeast
  • 2 tbsp sugar
  • 2 1/2 cup/255g rye flour
  • 3/4 cup/90g all-purpose flour
  • 1 1/2 cup/300g rye grain, crushed into small pieces (pulse in blender)
  • 1 1/4 cup/150g sunflower seeds
  • 3/4 cup/100g pumpkin seeds
  • 1 1/4 cup/200g flaxseeds/linseeds
  • 3tsp salt
  • 1 cup/250ml dark beer
  • 1 cup/225g buttermilk
  • rolled oats for topping

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  • In a bowl, mix together the yeast and sugar with warm water. Set aside for around 10 minutes until the mix starts to froth.
  • In a large bowl, add your remaining dry ingredients (flours, seeds and salt) and give them a good mix. Then add your yeast mix, buttermilk and beer. Combine. You'll have a very sticky, loose dough but don't worry you won't need to handle it (rye is very low in gluten, so kneading isn't necessary).
  • Cover your bowl and leave the dough to rest in a warm place for a minimum of 24 hours but ideally 48 hours if you can to allow the dough to ferment. Make sure there is enough space in the bowl for the dough to rise.
  • Once your dough has risen, pour it into a loaf tin lined with parchment paper. Sprinkle the rolled oats on top and bake at 350F/180C for 100-120 minutes - you want to make sure the center is fully cooked (you're looking for a temperature of at least 190 - 210F/88-99C).
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