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4.42 from 12 votes

Easy Danish Rye Bread (Rugbrød)

This robust bread has a terrific texture and flavor!
Prep Time15 mins
Cook Time1 hr 30 mins
Rising Time1 d
Total Time1 hr 45 mins
Course: bread
Cuisine: danish, German
Servings: 20 slices
Calories: 277kcal
Author: Kimberly Killebrew



  • Stir the yeast and sugar into the lukewarm water and let sit for 10 minutes until the yeast is frothy.
  • Combine all the dry ingredients in the bowl of a stand mixer. Add the yeast mixture, beer and buttermilk. Stir to combine.
  • Fit the stand mixer with a dough hook and knead on the bread setting ("2") for 10 minutes. The dough will be very sticky and not remotely malleable.
  • Scoop the dough into a very large non-metallic bowl with plenty of head space (the dough will bubble up). Cover loosely with plastic wrap and let it rest in a warm place (room temperature) for 24-48 hours, depending on how sour you want the bread to be (be sure to ferment it for at least 24 hours to ensure enough of the liquid is absorbed).
  • Line a 9x5x3 inch bread loaf pan with parchment paper (SEE NOTE). Preheat the oven to 350 degrees F.
  • Scoop all of the dough into the lined bread pan, pressing down as needed. (It's a lot of dough but it will fit.) Brush the top with water and sprinkle over evenly with the rolled oats.
  • Bake on the middle rack for 100-120 minutes or until the center is done. For best and most accurate results use an instant read thermometerand aim for an internal temperature of about 205 degrees F.
  • Let the loaf cool for 5 minutes before removing it from the pan. Let the loaf cool completely before slicing. Keep stored in an airtight container. To prolong its shelf life I recommend storing it in the refrigerator or freeze part of it if you know it will take you a while to go through it.


* A couple of our readers have mentioned having difficulty peeling the parchment paper from the baked bread. I have never had to do this, but you can lightly spray the paper with some oil.
* You can substitute water or more buttermilk for the beer
Serving: 1slice | Calories: 277kcal | Carbohydrates: 40g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 366mg | Potassium: 225mg | Fiber: 9g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 0.2mg | Calcium: 63mg | Iron: 2.7mg