All you need to know about rye bread
WHAT IS DANISH RYE BREAD?
Danish “Rugbrød” or Rye bread, is characterized by being a denser and darker colored bread which primarily consists of rye flour and has it's roots in Denmark. A rye bread must therefore contain more rye flour than wheat flour - otherwise it is just a wheat bread in disguise.
The base of a rye bread dough consists primarily of rye flour and a sourdough starter that is used to rise the dough and give the bread it’s known taste and consistency. To the rye bread base all kinds of grains and seeds can be added if wanted.
TYPES OF RYE BREAD
Bread making in Denmark is a time-honored craft especially baking classic Danish rugbrød is an art in itself. We bake all night and all day so our bread is always fresh from our ovens for the best possible experience. We here have listed some of the most populair Danish rye breads below for you to try.
- Sourdough rye bread
- Soft grain rye bread
- Carrot rye bread
- Gluten free rye bread
- Seeded rye bread
Click the button below to explore our rye bread menu.
OUR MENU
HOW TO MAKE RYE BREAD
Bread making in Denmark is a time-honored craft, and to make your own classic rugbrød is a tough challenge where you need to nail both consistency and taste. We therefore have made a true Danish rye bread recipe for you to follow, to ensure that you get the best result possible.
INGREDIENTS
200g whole rye kernels
330g water (boiling)
80g grated leftover rye bread (optional)
25g dark liquid malt or 15 g dark malt flour
130g sunflower seeds
70g flaxseed
15g salt
30g of sourdough
Start by mixing boiling water and rye kernels together. Let it cool down to room temperature and add the remaining ingredients. Mix it all well by hand and cover the bowl with clear film. Leave the bowl on the kitchen table for a minimum of 12 hours or until the next day before continuing.
INGREDIENTS
Soaking from day 1
135g water (room temperature)
5g yeast
165g of sourdough
70g of rye flour
85g wheat flour
80g sesame seeds for topping
Dissolve yeast and sourdough in water, mix in all the remaining ingredients. Stir it all together by hand until it has a uniform consistency.
Then prepare 2 molds of approx. 1.6 - 1.9 liters. Grease them thoroughly with a little butter, sprinkle with ¾ part of the sesame seeds. Distribute the rye bread dough in the molds, rather press the rye bread a little down at the sides than in the middle. Sprinkle the remaining sesame seeds on top.
Cover the rye bread tins with clear film and set them to rise in a warm place. Let them rise to 1 cm below the edge of the rye bread mold, it takes approx. 2 hours.
Turn the oven to 250 degrees and place a baking tray in the middle of the oven. When the oven is well warm, place a dish of cold water in the bottom of the oven, then the rye breads on the baking tray in the oven, turn the temperature down to 180 degrees and bake the rye breads for 40 - 45 minutes or until they have a temperature of 95 degrees in the middle.
Take the rye breads out of the oven and let them rest for 30 minutes in the molds before turning them out on a rack. Cover the rye breads with a tea towel and let them cool further.
WHAT TO EAT WITH RYE BREAD?
Rye bread is eaten throughout the day and mainly as “smørrebrød” which is an open faced sandwich with different types of toppings like butter and deli meats or fish like salmon or a fish fillet. The bread is unconditionally the most important component in Danish “smørrebrød”. You can use whatever topping you enjoy, it's actually only your fantasy that sets the limit on what you can use for your own homade Danish "smørrebrød".
HOW LONG DOES RYE BREAD LAST?
All our breads are freshly baked in the morning and their shelf life will therefore be shorter than your regular store bought bread. We don’t use any preservatives in our breads and all ingredients are natural and fresh, this will also affect the storage time.
We do recommend you to store your rye bread in the original packaging or in a breadbox at room temperature to maximize the freshness of the bread.
When our rye breads are properly stored they will last about 4 to 5 days.
IS DANISH RYE BREAD HEALTHY?
Rye bread is high in fiber and has an impressive nutrient profile that has been linked to many potential health benefits. Eating rye bread may include better blood sugar control, improved digestive and heart health. The health benefit of rye bread is due to the great source of vitamins and minerals including magnesium, potassium and antioxidants found in the rye seeds.
Furthermore the high fiber content will help you stay full for longer, which can be beneficial for weight management - just like oats, chia seeds or different types of beans. The fiber found in rye bread will also ensure a slower transit time through the digestive system and this can be beneficial for your overall gut health.
WHERE TO BUY RYE BREAD NEAR ME?
If you are looking for a Danish bakery where you can buy authentic Danish rye bread near you, look no further. We have 3 different bakeries located in NYC where we daily bake fresh rye bread including carrot rye, soft grain and seeded rye bread. Our bread is baked through-out the day to ensure the best taste and consistency.
Find our New York City stores by clicking below or download our app and have our whole range of freshly made rye breads just a click away.
- Bryant Park
- Midtown East
- Union Square
