Embark on a culinary journey to Denmark with the iconic Rugbrød, a cornerstone of Danish cuisine. Known for its hearty texture and rich flavor, Rugbrød holds a special place in Danish culture, cherished for generations. Discover the secrets behind this dense, dark bread, crafted from a blend of rye flour, seeds, and sourdough starter. Dive into its history, dating back centuries, and learn how it has evolved into a beloved staple on Danish tables. Explore the variations across regions and families, each adding their unique twist to the timeless recipe. Join us as we unravel the cultural significance and delectable taste of Denmark's beloved Rugbrød.

Here's a traditional recipe for Denmark's beloved Rugbrød:


  • 500g rye flour
  • 250g whole wheat flour
  • 100g cracked rye kernels
  • 50g sunflower seeds
  • 50g pumpkin seeds
  • 50g flaxseeds
  • 50g sesame seeds
  • 1 1/2 tsp salt
  • 1 tbsp honey or molasses
  • 1 packet (7g) active dry yeast
  • 500ml lukewarm water
  • 100ml buttermilk or yogurt
  • 2 tbsp vegetable oil


1- In a large mixing bowl, combine the rye flour, whole wheat flour, cracked rye kernels, sunflower seeds, pumpkin seeds, flaxseeds, sesame seeds, and salt. Mix well.

2- In a separate bowl, dissolve the honey or molasses in lukewarm water. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.

3- Pour the yeast mixture into the flour mixture. Add the buttermilk or yogurt and vegetable oil. Mix everything together until it forms a sticky dough.

4- Transfer the dough to a clean, lightly floured surface and knead it for about 5-10 minutes until it becomes smooth and elastic.

5- Grease a large mixing bowl with oil and place the dough in it. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1-2 hours, or until it has doubled in size.

6- Preheat your oven to 180°C (350°F). Grease a loaf pan or line it with parchment paper.

7- Punch down the risen dough to release the air. Shape it into a loaf and place it into the prepared loaf pan.

8- Cover the loaf pan with a kitchen towel and let the dough rise for another 30-45 minutes.

9- Bake the Rugbrød in the preheated oven for about 50-60 minutes, or until it sounds hollow when tapped on the bottom.

10- Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

11- Once cooled, slice the Rugbrød thinly and enjoy with your favorite Danish toppings such as cheese, smoked salmon, pickled herring, or butter and jam.

This dense and hearty rye bread will surely become a staple in your home, reminiscent of the authentic flavors of Danish cuisine.

Nutritional Values:

To provide accurate nutritional values for the ingredients in Denmark Rugbrød, I'll list common ingredients used in traditional recipes and their approximate nutritional information per 100 grams:

Rye Flour:

  • Calories: 338 kcal
  • Carbohydrates: 72.0 g
  • Protein: 9.0 g
  • Fat: 1.6 g
  • Fiber: 15.1 g


  • Rich in fiber, aiding digestion and promoting a feeling of fullness.
  • Contains minerals such as manganese, magnesium, and phosphorus, supporting bone health.
  • Lower glycemic index compared to wheat flour, helping to stabilize blood sugar levels.

Whole Rye Berries:

  • Calories: 338 kcal
  • Carbohydrates: 73.5 g
  • Protein: 8.8 g
  • Fat: 1.7 g
  • Fiber: 15.6 g


  • Excellent source of dietary fiber, promoting digestive health and regular bowel movements.
  • Packed with antioxidants, protecting cells from damage caused by free radicals.
  • Contains lignans, beneficial plant compounds that may reduce the risk of heart disease and certain cancers.

Wheat Flour (for levain or starter):

  • Calories: 364 kcal
  • Carbohydrates: 76.3 g
  • Protein: 10.3 g
  • Fat: 1.9 g
  • Fiber: 2.7 g


  • Provides carbohydrates, the primary source of energy for the body and brain.
  • Contains protein necessary for tissue repair and muscle building.
  • Supplies B vitamins like niacin and thiamine, essential for metabolism and nervous system function.

Sunflower Seeds:

  • Calories: 584 kcal
  • Carbohydrates: 20.0 g
  • Protein: 20.0 g
  • Fat: 50.0 g
  • Fiber: 8.6 g


  • High in healthy fats, including monounsaturated and polyunsaturated fats, supporting heart health.
  • Excellent source of vitamin E, an antioxidant that protects cells from oxidative damage.
  • Rich in magnesium, aiding in muscle and nerve function, as well as bone health.

Flaxseeds (Linseeds):

  • Calories: 534 kcal
  • Carbohydrates: 28.9 g
  • Protein: 18.3 g
  • Fat: 42.2 g
  • Fiber: 27.3 g


  • High in omega-3 fatty acids, which are beneficial for heart health and reducing inflammation.
  • Rich in lignans, plant compounds with antioxidant and estrogenic properties.
  • Good source of soluble and insoluble fiber, promoting digestive health and regularity.

Rolled Oats:

  • Calories: 389 kcal
  • Carbohydrates: 66.3 g
  • Protein: 16.9 g
  • Fat: 6.9 g
  • Fiber: 10.6 g


  • High in soluble fiber, which helps lower cholesterol levels and promotes heart health.
  • Contains beta-glucans, a type of soluble fiber that enhances immune function.
  • Provides complex carbohydrates for sustained energy release and stable blood sugar levels.


  • Calories: 290 kcal
  • Carbohydrates: 74.7 g
  • Protein: 0.8 g
  • Fat: 0.2 g
  • Fiber: 0.6 g


  • Contains iron, an essential mineral for the production of red blood cells and oxygen transport.
  • Provides calcium, supporting bone health and muscle function.
  • Contains antioxidants and other beneficial plant compounds, contributing to overall health.


  • Calories: 0 kcal
  • Carbohydrates: 0 g
  • Protein: 0 g
  • Fat: 0 g
  • Fiber: 0 g


  • Essential for maintaining electrolyte balance and proper nerve and muscle function.
  • Adds flavor to the bread and helps control the fermentation process.


  • Calories: 0 kcal
  • Carbohydrates: 0 g
  • Protein: 0 g
  • Fat: 0 g
  • Fiber: 0 g


  • Vital for hydration and essential bodily functions, including digestion, circulation, and temperature regulation.
  • Necessary for the activation of yeast and the development of gluten in the bread dough.

Please note that these values are approximate and may vary slightly based on specific brands or variations in ingredients. Additionally, the final nutritional values of the bread would depend on the proportions used in the recipe and the serving size.


i'm just try to cook new things.