Rugbrød Recipe – Eats Now

Name: Rugbrød
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sour Dough Starter Mix; 1 cup Buttermilk; 1 cup rye flour; 1 teaspoon of salt; Mix ingredients and cover with clingfilm and leave for 2 days at room temp; Rugbrd; 5.5 cups water; 3.5 cups ryegrains; 1 small can of beer of your choice; 2.25 cups rye flour; 1.75 cups white flour; 2 dessertspoons salt; 2.5 tsp. fresh yeast; 1.75 cups sunflower seeds/ pumkin seeds/ sesame or flax seeds of your choice - all are nice:

Servings: persons

Sour Dough Starter Mix
1 cup Buttermilk
1 cup rye flour
1 teaspoon of salt
Mix ingredients and cover with clingfilm and leave for 2 days at room temp
Rugbrd
5.5 cups water
3.5 cups ryegrains
1 small can of beer of your choice
2.25 cups rye flour
1.75 cups white flour
2 dessertspoons salt
2.5 tsp. fresh yeast
1.75 cups sunflower seeds/ pumkin seeds/ sesame or flax seeds of your choice - all are nice:

1
1. Mix Rye Grains and water together in a large pan and bring to boil - turn off heat and and leave to cool so its cool enough to handle.
2
2. Add can of beer and starter mix
3
3. Add salt, white flour, and rye flour
4
4. Take off enough starter mix for next time
5
5. Add yeast and seeds
6
6. Put in breadforms (makes 2 loaves)
7
7. Smooth top really well and add seeds to top
8
8. Leave for 4 hours in a warm place to prove
9
9. Bake for 1 3/4 hours in an prewarmed oven at 200c and leave for 24 hours to 'set'

1514

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: Sour Dough Starter Mix, 1 cup Buttermilk, 1 cup rye flour, 1 teaspoon of salt, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rugbrød

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