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Rugbrød Uden Surdej – Rye Bread Without Sourdough Starter

March 23, 2015 by mydanishkitchen

Rugbrød uden Surdej

Rugbrød uden Surdej

Making and maintaining a Sourdough starter can be really overwhelming and intimidating to a lot of people, so I have been on the lookout for an alternative, and here it is. No Sourdough starter needed! However, it does need yeast, but the only thing you have to be aware of when using active dry yeast, is that the liquid temperature must be between 100-110 degrees F. If the temperature is above 110 degrees, you’ll kill the yeast. Do you have one of those small meat thermometers? Good, use it to check the liquid temperature. If you have a digital thermometer, even better.

Making Rugbrød dough

Making Rugbrød dough

Now you need a warm spot to allow the dough to rise and in the summertime that may not be a problem, but your house may not be very warm during the winter. To solve this problem I usually use my oven. It’s a small enclosed space and if you turn on the oven to 200 degrees for 30 seconds and then shut the heat off, it will be enough heat to turn the oven into a little warm space for the dough. But remember I said seconds, not minutes, and make sure you turn the oven OFF.

Dough rising in bowl x 2 hours. Dough rising in bread pans x 30 plus minutes.

Dough rising in bowl x 2 hours. Dough rising in bread pans x 30 plus minutes.

As for the outcome of this bread, I was really pleased with it. The bread turned out moist and super delicious, yet you have the wonderful chew of the seeds. A great bread without the hassle of making and maintaining a Sourdough starter. What’s not to like.

Rugbrød Uden Surdej – Rye Bread Without Sourdough (makes 2 loafs)

Ingredients:

250 g cracked rye (8.8 oz)

750 g dark rye flour (26.5 oz)

325 g whole wheat flour (11.5 oz)

7 dl warm water (23.7 fluid oz)

7 g active dry yeast (2 1/2 teaspoons)

2 dl buttermilk (6.7 fluid oz)

2 tablespoon dark syrup

1 1/2 tablespoon sea salt

50 g sunflower seeds (1.8 oz)

50 g flax seeds (1.8 oz)

50 g sesame seeds (1.8 oz)

Directions:

Spray two bread pans with baking spray, set aside. I used a Danish size 13 x 4 x 4 inch (33 x 10 x 10 cm) and an American size 9 x 6 x 3 inch (22 x 15 x 7 cm).

Place cracked rye into a bowl and pour some boiling water over, enough to cover. Let sit for 25 minutes, then pour into a sieve and allow to drain for 5-10 minutes.

Take a small amount of the 7 dl warm water, maybe 2 dl or so (6 fluid oz), place into a small dish and make sure the temperature is between 100-110 degrees F (37-43 degrees C). Sprinkle active dry yeast over water, give a quick little stir and allow to sit for 10-15 minutes.

To a large mixing bowl, add remaining warm water, yeast/water mixture, buttermilk, dark syrup and sea salt. Using the dough hook start mixing on medium-low speed. Add sunflower, flax and sesame seeds. Add drained cracked rye. Then add whole wheat flour and dark rye flour in 1/3 increments, scraping down sides as you go along. Once flour is fully incorporated, increase mixer speed to medium-high and mix for 6 minutes.

Scrape down sides of bowl, cover with a clean, dry tea towel and place in a warm location to rise for 2 hours. Divide the dough equally between the two prepared bread pans (approx 3/4 full). Place back into warm location, cover with  tea towel and allow to rise to the rim of the bread pan, approx 30-50 minutes. Before baking, pierce the dough with a thin skewer 15-20 times. Brush top of dough with an oil/water mixture and bake in a 400 degrees F preheated oven for 1 hour 15 minutes. If your bread begins to brown too fast, place a loose piece of foil over pan and finish baking. After baking allow bread to cool to a slightly warm temperature. Place bread inside a plastic bag. The condensation inside the bag will help soften the hard outer crust. Once completely cooled, remove the bread from the moist bag, wipe the bag dry before placing the bread back into the bag. The bread is now ready for slicing or freezing. Enjoy!

Source: adapted from Klappeklappekage

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Posted in Bread, Danish | Tagged brød, bread, cracked rye kernels, Danish, dansk, dark rye flour, flour, rugbrød, rye, rye bread, surdej, uden surdej, whole wheat | 17 Comments

17 Responses

  1. on April 18, 2022 at 21:17 Christy Kristiansen

    This recipe looks great. Thank you.
    Two questions :
    My 72 year old Danish husband cannot eat any seeds due to wearing dentures. I plan to omit them do you have any ‘seasoning’ you would recommend to counter that action ?

    Secondly, I have the Danish rye bread pan with the lid. Our previous Danish baker must have used the lid as his loaves always have the square top. Would using the lid require any changes in the baking times ?
    Thanks again
    CK


    • on May 9, 2022 at 06:59 mydanishkitchen

      Christy, I have not tried to leave the seeds out so I don’t have any recommendations on how to adjust for this. My baking pan comes with a lid as well but I have naver used it. Maybe next time I’ll give that a go and see now it turns out.


  2. on January 29, 2017 at 06:25 Gina

    Other recipes I’ve seen call for malt syrup and I have some. I think I’ll try that.


  3. on April 30, 2016 at 03:28 Anne Marie Lorck

    Would it be possible to use a nondairy milk with a little lemon juice in place of the buttermilk? My daughter is allergic to milk. I have made the other rugbrød which is woderful!!, but would like to try this one as well. Tusind tak for hjælpen!!:):)


    • on April 30, 2016 at 05:44 mydanishkitchen

      Anne Marie, I dont know since I have not tried it, but if I were you then I would give it a go and see what happens. Good luck and feel free to update me of the results if you like.


  4. on February 9, 2016 at 04:45 Corinne

    Thank you so much for posting this recipe!! I saw your other one with the sourdough starter, and I just know I won’t be able to keep up with it. Now, I just have to find the ingredients here in France! …even ones which are able to be shipped online.


    • on February 9, 2016 at 12:42 mydanishkitchen

      Corinne, I hope you find everything you need 🙂


  5. on December 23, 2015 at 15:37 lovemydane

    I just thought you should know that we’ve been making this about weekly and the Danish half loves it.


    • on December 23, 2015 at 16:23 mydanishkitchen

      Wonderful to hear, thanks for the feedback.
      Merry Christmas


  6. on March 29, 2015 at 13:13 Sid's Sea Palm Cooking

    Thanks for the recipe, I’ll have to try it this way.


  7. on March 27, 2015 at 11:24 Lisa

    Thank you for this recipe! I agree on maintaining a sour starter…too much trouble. What do you recommend for the dark syrup…corn syrup is so bad for you…any other suggestions?


    • on March 27, 2015 at 11:41 mydanishkitchen

      I would probably use Molasses if you don’t have the Danish syrup.


  8. on March 24, 2015 at 19:56 Marina'sKitchen

    Sounds yummy. When you say “dark syrup”, what does that mean? Molasses?


    • on March 25, 2015 at 19:06 mydanishkitchen

      No, it’s a Danish dark syrup that I buy online, although, I think it would be ok if you used Molasses. I don’t think it would alter the taste that much.
      http://scandinavianbutik.com/product/dansukker-dark-baking-syrup/


    • on March 30, 2022 at 18:37 JC

      Try malt syrup from a brewer’s supply store. I use barley malt syrup. Works great.


  9. on March 23, 2015 at 21:56 ramblingtart

    I am so happy you posted this recipe. 🙂 I love rye bread, but don’t have the time or energy to do the sourdough starter right now. I can do this. 🙂


    • on March 23, 2015 at 22:12 mydanishkitchen

      It’s soft, delicious and very easy to make. 🙂



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