Vegetarian
What else can I make with these ingredients?
This recipe may contain allergensKatmer
Medium 1 hr 15 min~470 kcal 6/10
🍞
Rugbrod
Rye flour, boiled rye kernels, buttermilk, and seeds bake into Denmark's dense bread for open sandwiches.
Hard⏱️ 29 hr 55 min📖 1 min readServes 12~190 kcal🇩🇰 Danish🌍 Full translation
40 min prep 75 min cook 1680 min rest
- #Budget-Friendly
- Vegetarian
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 d 5 h- Prep40 min
- Resting/Marinating1 d 4 h
- Cooking1 h 15 min
Ingredients
12 servings
Quick:
- 200 gr Rye berries
- 2 su bardağı(~400 ml) Water
- 1 su bardağı(~200 ml) Ayran
- 10 gr Fresh yeast
- 1.5 tatlı kaşığı(~15 ml) Salt
- 0.5 su bardağı(~100 ml) Sunflower seeds
- 0.5 su bardağı(~100 ml) Pumpkin seeds
- 3 yemek kaşığı(~45 ml) Flaxseed
- 4 su bardağı(~800 ml) Rye flour
- 1 su bardağı(~200 ml) White flour
- 1 tatlı kaşığı(~10 ml) Butter
What else can I make with these ingredients?
Instructions
- 1
Boil the rye berries with 1 cup of water for 3 minutes and let them become lukewarm.
3 min03:00 - 2
Add the ayran, remaining water, and yeast to the warm rye berries.
- 3
Stir in the salt, sunflower seeds, pumpkin seeds, and flaxseed.
- 4
Add the rye flour and white flour and knead into a dense, sticky dough.
- 5
Press the dough into a buttered loaf pan.
- 6
Prick the top with a fork, cover, and ferment in the refrigerator for 24 hours.
24 hr1440:00 - 7
Let the dough stand at room temperature for 1 hour.
1 hr60:00 - 8
Bake the rugbrod at 200°C for 75 minutes.
1 hr 15 min75:00 - 9
Remove the bread from the pan and rest for at least 3 hours, until completely cool.
3 hr180:00
💡 Tip: Letting the bread cool completely before slicing preserves rugbrod's moist crumb.
🍽️ Serving suggestion: Use as a base for open sandwiches with butter, cheese, smoked fish, or eggs.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Calcium
- Omega-3
- Vitamin B12
- Vitamin E
- Magnesium
- Fiber
Nutrition (per serving)
~190
kcal calories
6
g protein
36
g carbs
3
g fat
Protein 12%Carbs 74%Fat 14%
GI 4 · Low GIGL 1 · Low GL
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
This recipe may contain allergens
- Gluten
- Milk
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Rugbrod make?
This recipe serves 12.How long does Rugbrod take?
Prep 40 minutes, cooking 75 minutes, including 1680 minutes of passive resting; 1795 minutes in total.Is Rugbrod difficult?
This recipe is rated hard.How many calories does Rugbrod have?
Approximately 190 kcal per serving. Protein: 6g, carbs: 36g, fat: 3g.Which allergens does Rugbrod contain?
This recipe contains Gluten, Milk. Check it against your dietary needs.Which cuisine does Rugbrod belong to?
This recipe belongs to Danish cuisine.How many ingredients does Rugbrod need?
This recipe needs 11 ingredients.
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