Danish “Rugbrød”

Author Notes

Have you ever wanted to bake your own everyday bread that is easy to bake, healthy and deliecious? Here it is, at least I think so. The only “difficult” part of this recipe is that you need a sourdough starter but if you get one once you only need to feed before making the dough.

You can make a sourdough starter by mixing 50grams of whole wheat flour together with 50grams of water in jar and let it sit at room temperature for 2 days with a cloth covering it.
On day 3 you take 25grams of that flour mixture and mix it in a new jar with 25 grams of water and the same amount of flour. Repeat that the next two days until the sourdough becomes a bit bubbely and smells a little sour. ( you can always use the old sourdough in cakes or pancakes so you don`t need to toss it).

When your sourdough is ready you can mix about 1 tablespoon with 30 grams of whole wheat flour and 45 grams of rye flour and 75 grams of water in a jar and let it sit for one day. That is the sourdough you will use for your bread.

(If you already have a sourdough starter you can just use that one and only do the last preparing step) —Helle