Danish Seeded Rye Bread (Rugbrød)
A dense, dark loaf packed with seeds. Slice it thin for smørrebrød, or toast it for breakfast.
- Time3 hr (plus overnight rest)
- LevelMedium
- Costabout £0.22 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flours, seeds, yeast and salt in a large bowl.
- 2
Stir the treacle into the warm water until dissolved. Pour into the bowl and mix to a thick, wet, sticky dough. It will not be kneadable like white bread.
- 3
Oil a 1 kg loaf tin and line it with baking paper. Spoon in the dough and smooth the top. Cover and leave for 2 hours in a warm place until it has risen by about a third.
120 min - 4
Heat the oven to 200°C (180°C fan).
- 5
Bake for 1 hour, until the loaf sounds hollow when tapped on the base.
60 min - 6
Cool completely on a rack, wrap, and leave overnight before slicing thinly.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.