Healthy Ryebread (without sourdough)

Ryebread without sourdough Rugbrød uden surdej
  • Prep Time
    15 min
  • Total Time
    2 hours 30 min
  • Total Views
    726

This healthy and very filling ryebread is a staple in Denmark. It is for us Danes what dal, rice and chapatti are for the Indians. In Denmark we eat ryebread for lunch every day as open sandwiches piled high with various veg and non-veg toppings like salami, egg, cucumber and tomato or fish. It is also really tasty with butter or jam for breakfast. I have recently found this mustard honey on amazon.in and the taste, texture and colour is 99% like Danish honey (which isn’t too sweet). Such a treat to be enjoying ryebread with honey even during a pandemic, when we can’t travel 🙂

Tasty ryebread without sourdough? Yes, it is possible!

Ryebread is usually made with sourdough, and in Denmark you can usually find a friend or a friend of a friend, who has some sourdough to share to start you off. But if you don’t have that option and don’t want to experiment with your own starter, this recipe is perfect! It calls for large quantities of yoghurt instead to give it that slightly sour taste. I am quite a snob when it comes to the quality of ryebread (guess because the selection is so great in Denmark) and you will not be able to taste the missing sourdough at all The bread is very dense, yet moist, and is therefore cut into very thin slices. It is filled with goodness in terms of fiber and seeds so you will not need more than a few slices to feel full.

Where to buy the ingredients for ryebread in India?

I buy the Josef Marc rye flour online. It may seem a bit costly, but you can make 4 big loaves of ryebread with one kilo rye flour. I also buy the True Elements seeds online. They are always good quality and never stale or rancid. Please follow the link here to buy both sunflower and flax seeds. The rye flakes are available in the local supermarkets.

Yield: 2 loaves of ryebread

Ingredients

Directions

Step 1
Ryebread without sourdough Rugbrød uden surdej

Keep all your ingredients ready

Step 2
Ryebread without sourdough Rugbrød uden surdej

In a large mixing bowl, mix the yeast and the water

Step 3
Ryebread without sourdough Rugbrød uden surdej

Add the yoghurt, salt, sunflower seeds, flax seeds and rye flakes. Mix well.

Step 4
Ryebread without sourdough Rugbrød uden surdej

Slowly add the 3 types of flour while mixing with a hand blender fitted with dough hooks. You can also use a stand mixer fitted with dough hooks or even a spoon and lots of arm strength, if you wish :-)

Step 5
Ryebread without sourdough Rugbrød uden surdej

When all the flour have been incorporated, mix for another 5 minutes.

Step 6
Ryebread without sourdough Rugbrød uden surdej

Divide the dough between two bread trays. I have used one aluminium and one silicone one here. Both work equally well. Smooth the top with a wet spatula and sprinkle with sunflower seeds.

Step 7
Ryebread without sourdough Rugbrød uden surdej

Let the loaves rise at room temperature for 1 hour underneath a clean kitchen towel. Preheat the oven to 225 degrees Celsius.

Step 8
Ryebread without sourdough Rugbrød uden surdej

Place the risen loaves in the middle of the oven and immediately turn the temperature down to 185 degrees Celsius. Bake for 1 hour and 15 min. The ryebread loaves will not rise more in the oven, so don't worry if they are nearly spilling over the top of the bread tray.

Step 9
Ryebread without sourdough Rugbrød uden surdej

When the breads have been baked, remove them from the oven and take them out of the bread trays. If you want the crust soft, wrap them in cling film while warm and leave them to cool at room temperature. Transfer them to the fridge and let them cool completely before cutting.

Step 10
Ryebread without sourdough Rugbrød uden surdej

Ryebread stays fresh in the fridge for 4-5 days. You can also freeze it for up to 3 months. Happy baking.

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