Danish Rye Bread Recipe

Name: Danish Rye Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups boiling water; 200 ml bulgur, cracked wheat; 330 ml dark beer; 4 tablespoons dry active yeast; 1 1/3 cups buttermilk; 2 tablespoons liquid gravy browner or 3 tablespoons cocoa powder; 2 tablespoons salt; 4 cups rye flour; 4 cups whole wheat flour; 1 cup all-purpose flour; 2 tablespoons butter, melted

Servings: persons

1
Pour the boiling water into a very large bowl.
2
Add bulgur, let stand for 10 minutes.
3
Add the cold beer, yeast, buttermilk, gravy color or cocoa and salt.
4
It is important to keep the machine on low for 5 minutes, keep scraping the sides and the dough hook while you add.
5
Rye flour, whole wheat flour and all purpose flour.
6
Fill loaf forms 3/4 of the way.
7
Cover with a wet dishtowel and let rise for 1 hour.
8
Dip a fork in a glass of water and prick the whole surface of the loafs.
9
Let rise for another hour
10
Bake on the middle rack 1 hour at 400 F (200 C).
11
Remove baked loafs from oven, and turn over into separate dishtowels, turn right side up.
12
Brush top of bread with melted butter and wrap in dishtowel.
13
Place on baking rack on the counter to cool completely.
14
To freeze: Let cool till hand warm, place in double Freezer bags, and wait till completely cool to place in freezer.
15
To defrost, place on kitchen counter in a dishtowel, remove plastic bag, till defrosted, can be stored in the fridge 6-8 days in a plastic bag.

2625

kcal

Calories

192

Fat

206

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups boiling water, 200 ml bulgur, cracked wheat, 330 ml dark beer, 4 tablespoons dry active yeast, and more.

Yes, Danish Rye Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Danish Rye Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions