I’ve baked my first Danish Rugbrød!
Rugbrød is pronounced something along the lines of “roobroll” and it’s a Danish rye bread made with a sourdough base, rye flour, whole rye grains, honey, salt, and the baker’s choice of seeds like pumpkin, sunflower, and flax.
I had to proof it overnight, then it went through a three stage baking process.
It’s very heavy. One loaf weighed 2 lbs., 8.4 oz.!!!I’m not going to post the recipe because you can’t make this without the starter. Mine is made from a starter that’s been going for about 30 years!
I shared some with a few Danes for validation and they declared it a success!I think this should count for at least 5 integration points because I actually like a distinctly Danish food, I can make it from scratch, and I managed to procure the starter, which means I actually had to cavort with a Dane. (thanks, Sanne!)
The Danish government should consider accepting a batch of rugbrød in lieu of the language or community service requirements for permanent residency. Hell, I’d even consider eating a pickled herring with it!
In exchange, I’d promise not to share my starter with any other expats, and instead encourage them to integrate and procure their own ;)
Lisa says
It sounds like a whole meal in itself, rather than a starchy food, like regular bread. I love rye!!
mina says
oh wow, it looks perfect! great job. i usually don’t give out my sourdough starter unless they swear on their mother’s graves that they will TRY to make it. i’ve had a couple friends who left it to die in the fridge. )’:
mtnchild says
Oh, how I miss it. I bake my own but never rugbrod. I need to search for a recipe … thanks for the memories.
Yvette
Sage says
Lisa: Indeed, it’s a great breakfast! It’s also good toasted with goat cheese, honey and some walnuts.
Mina: Thanks :) I’m totally stingy with my starter, for exactly that reason. It’s not like I’m pushing it on people. You ask for it, you at least try to bake with it…
Yvette: Send me an email if you’d like the recipe. It’s in Danish :)
~ Sage
Anonymous says
Nicely done, Sage! The slices look delicious!
Best,
Sidse
Wine Harlots says
That looks fantastic!
Debbie Nokes says
Sage,
I am attempting a rugbrod rcipe that was posted in Saveur magazine. It’s in the soaking and fermenting stage today.
Now I found your blog and see that you’ve got a photo of the rugbrod that you made. It looks beautiful and delicious!
And now I’m curious. Would you be able to share the recipe? I do have a sourdough starter with rye and it’s from a 45 year start here in Montana. If I got the recipe in Danish I’m sure I could find someone local to translate.