@TDCN@feddit.dk made a post on Feddit.dk a while back about an easy recipe for traditional danish rye bread or rugbrød. So I tried it, as I’ve never tried baking rye bread myself before (usually just get it in the store).
Rugbrød is extremely common in Denmark and most people eat it every day or at least very often. It is used for the traditional smørrebrød, but mostly it is eaten more casually for lunch. It’s a very dense, dark and filling bread and not sweet, making it quite healthy in general. You definitely don’t need more than a few slices with toppings to feel sated.
The recipe was indeed very easy. It mostly consists of rough rye flour and lots and lots of whole grains and sunflower seeds. I didn’t follow it exactly, but I ended up with a good result regardless.
Prior to baking:
Slices:
It’s a super delicious bread! Doing it this way, you also have a lot more bread than the usually smaller packages you get in the supermarket.
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What’s it’s R-value? How does it hold up to the elements? I am looking into sustainable building materials and you brick seems interesting. please tell me more
I’m afraid it doesn’t last very long, hungry danes will eat it before you know it.
A nutritional fiber brick.
I never managed to produce good pure rye bread, it always looks or tastes weird.
If you’re feeling adventurous, you could try running the recipe through some machine translation and trying it yourself :)
According to my research it really can’t be done. It has to have a lot of white flour also. Maybe like 60/40 white to rye.
Thanks for sharing my recipe and making me aware of this Lemmy channel. I’ll try to translate the recipe and post it here for everyone to try.
Tasty looking results!
