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Rugbrød

August 11, 2011 By Sage 7 Comments

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 ;)

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Filed Under: Baking, Food

Comments

  1. Lisa says

    August 12, 2011 at 1:21 AM

    It sounds like a whole meal in itself, rather than a starchy food, like regular bread. I love rye!!

    Reply
  2. mina says

    August 12, 2011 at 11:41 AM

    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. )’:

    Reply
  3. mtnchild says

    August 12, 2011 at 2:54 PM

    Oh, how I miss it. I bake my own but never rugbrod. I need to search for a recipe … thanks for the memories.
    Yvette

    Reply
  4. Sage says

    August 17, 2011 at 11:34 AM

    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

    Reply
  5. Anonymous says

    September 1, 2011 at 9:35 PM

    Nicely done, Sage! The slices look delicious!

    Best,
    Sidse

    Reply
  6. Wine Harlots says

    September 8, 2011 at 3:17 PM

    That looks fantastic!

    Reply
  7. Debbie Nokes says

    January 12, 2022 at 9:52 PM

    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.

    Reply

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Once upon a time, I had the chance to move to the happiest country in the world!

My restless Aries spirit liked that idea, so I did what any girl in my position would do… I grabbed my cat, booked a one-way ticket to Denmark, and became an expat!

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