Sides · Danish

Danish Rye Bread (Rugbrod)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 16, 2026

This dense, hearty Danish rye is the backbone of the classic open-faced sandwich, packed with whole rye grain and seeds for real chew and flavor. It takes patience, mostly hands-off, but the reward is a loaf that stays fresh for days and beats any store-bought version. One bite and you will understand why Danes eat it every day.

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Danish Rye Bread (Rugbrod)

Why you'll love this

  • Dense, chewy, and packed with whole grains and seeds.
  • Mostly hands-off, with an easy overnight fridge option.
  • Stays fresh for days and makes the best open-faced sandwiches.
  • No fancy technique needed, just patience.

EveryDayMeal recipe

Danish Rye Bread (Rugbrod)

Prep
25m
Cook
75m
Total
190m
Serves
16
Level
Medium

Ingredients

  • 1 cup (about 7 oz) whole rye grain
  • 3/4 cup water
  • 3/4 cup dark beer
  • 3/4 cup buttermilk
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 tsp salt
  • 1 cup mixed seeds (sunflower, flax, pumpkin)
  • 3/4 cup all-purpose flour
  • 2 1/2 cups rye flour

Equipment

  • Small saucepan
  • Large mixing bowl
  • Stand mixer with dough hook (optional)
  • 9x5-inch loaf pan
  • Instant-read thermometer
  • Wire cooling rack

Instructions

  1. Combine the rye grain and water in a small saucepan and bring to a boil over medium-high heat. Cover, reduce to a simmer, and cook 2 to 3 minutes to soften the grain, then remove from the heat and let it cool slightly so it will not kill the yeast.
  2. Scrape the cooked rye grain and its liquid into a large mixing bowl, then stir in the beer, buttermilk, and salt until evenly combined.
  3. Sprinkle the yeast over the warm (not hot) mixture and stir until dissolved, then mix in the seeds so they are spread throughout.
  4. Add the all-purpose flour and rye flour, then knead for about 10 minutes by hand or with a stand mixer fitted with the dough hook. The dough will be sticky and heavy, which is normal for rye.
  5. Scrape the dough into an oiled loaf pan (about a 10-cup or 9x5-inch pan) and smooth the top flat with a wet spatula so it bakes evenly.
  6. Poke holes across the surface with a fork, cover the pan loosely with plastic wrap, and let it rise 1 1/2 hours at room temperature, or up to 24 hours in the fridge for deeper flavor.
  7. Heat the oven to 400 degrees F. Bake the loaf on the bottom rack for about 75 minutes, until the top is dark and firm and a thermometer in the center reads 208 degrees F.
  8. Turn the bread out and let it cool completely on a rack before slicing, at least a few hours, so the crumb sets and slices cleanly.

Tips from the kitchen

  • If you let the dough rise in the fridge, pull it out and let it sit at room temperature for 1 hour before baking so it bakes through evenly.
  • Wet your spatula and hands when handling the dough; rye is naturally sticky and water keeps it from grabbing everything.
  • Do not rush the cooling. Slicing a warm rye loaf gives you a gummy center, so wait until it is fully cool.

Estimated nutrition per serving: 180 cal · 6g protein · 30g carbs · 4g fat

Make it your own

  • Swap in your favorite seed mix, like sesame or chopped walnuts, for a different crunch.
  • No dark beer? Use an equal amount of extra buttermilk or water with a spoonful of molasses for color.
  • Add a handful of cracked wheat or oats along with the rye grain for extra texture.

Storing & make-ahead

Wrap the cooled loaf tightly and keep at room temperature up to 5 days, or slice and freeze for up to 3 months. Toast frozen slices straight from the freezer.

Good to know

Can I use quick yeast instead of fresh?
Yes. One packet (2 1/4 teaspoons) of active dry or instant yeast works in place of the fresh yeast called for here.
Why is my dough so sticky?
Rye flour holds much more moisture than wheat and never forms a smooth ball. Sticky is correct, so resist adding lots of extra flour.
How do I know it is fully baked?
The most reliable test is a thermometer reading of 208 degrees F in the center. The top should also be dark and firm.
Can I make it without a stand mixer?
Absolutely. Just knead by hand for about 10 minutes with a sturdy spoon or damp hands; the dough is too wet to knead on a counter.

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