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Danish Rye Bread Recipe

Recipe by: KNUDR

"This popular bread (Smørbrøds Brød) is used in Denmark for open-face sandwiches; it should be sliced about an inch thick. It can be made without the wheat flour; the wheat flour helps the loaf rise more quickly."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook45 m
  • Ready In17 h 15 m
  • 1In a large bowl, combine 1 cup water, 1 tablespoon yeast, 1 tablespoon sugar, and 1 cup rye flour. Cover batter with a damp cloth, and place in a warm, draft-free spot.
  • 2In the evening, mix in 1 teaspoon yeast, 1 teaspoon sugar, 1/2 cup warm water, and 1 cup rye flour. Cover again, and set aside overnight.
  • 3In the morning, mix in 1 tablespoon sugar, 1 tablespoon kosher salt, and 1 cup warm water. Gradually mix in 2 cups rye flour and 1 cup of all-purpose flour (if using). When the dough has pulled together, turn it out onto a lightly floured surface and knead for about 5 minutes. Form into a loaf, and place on a baking sheet. Allow to rise for about 40 minutes.
  • 4Preheat oven to 375 degrees F (190 degrees C). Bake for about 30 minutes, or until the bottom of the loaf sounds hollow when tapped.
Ingredients
  • 12 servings
  • 172 cals
  • 1 cup warm water
  • 1 tablespoon yeast
  • 1 tablespoon white sugar
  • 1 cup rye flour
  • 1 teaspoon yeast
  • 1 teaspoon white sugar
  • 1/2 cup warm water
  • 1 cup rye flour
  • 1 tablespoon white sugar
  • 1 tablespoon kosher salt
  • 1 cup warm water
  • 2 cups rye flour
  • 1 cup sifted all-purpose flour (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    172
    9%
  • Fat:
    0.8
    1%
  • Carbs:
    37.2
    12%
  • Protein:
    4.8
    10%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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