Rye bread recipe

Rye bread recipe

Rye bread recipe
Rye bread recipe
Dark, soft, moist rye bread as we eat it in Denmark

Prep Time: 48 hours

Cook Time: 1 hour, 15 minutes

Why this rye bread recipe?

In Denmark we eat rye bread almost every day. We eat it normally for lunch at home, at work and at cafes. In our supermarkets we have a wide selection of rye breads – with whole grains, cut grains, no grains etc. but all containing rye flour. Even though the rye breads in the shops are ok, they can’t beat the bread you can make yourself.
I make this bread from the same rye bread recipe once a week for my family. I do it because it taste better, it is way more fresh, it lasts longer with out getting bad or dry and it is cheaper than the rye bread you can buy in the shops. And you then also exactly knows what is in the bread.

A rye bread like this is what we need for the week for the children’s lunch boxes and 1-2 lunches in the weekend. Try it out. It takes a little time, but it is easy and it is GOOD!!

The rye bread recipe

1. Rye bread starter dough


  • 2 spoons of sour dough
  • 7,5 deciliter (3 cups) water
  • 3 tea spoons salt
  • 375 gram (13 oz) white flour
  • 175 gram (6 oz) rye grain
  • 200 gram (7 oz) rye flour

Mix all the ingredients well.

Leave in room temp in a bowl with a lid for ca. 24 hours. I use a Tupperware bowl (like this one from Amazon)

When you see bubbles on the surface it is ready. If you want a more sour bread you can leave it for longer. As long as it smells good and fresh and has bubbles it is fine to use.

2. Rye bread dough


  • Starter dough
  • 3-4 deciliter (11-14 fl oz) water
  • 400 gram (14 oz) rye flour

Mix really well. It takes time to get all the rye flour absorbed.

Take 2 spoons of the dough and feed it to your sour dough.

Pour the rye bread dough into a big bread sized form (Fx the Focus Foodservice Commercial Bakeware 16 by 4-Inch Single Pullman 2-Pound Bread Pan – From Amazon)

Flatten the surface with a wet spoon.

Cover it with film. Let it rise in room temp. to the edge of the form. It can take 2-3 hours.

Make ca. 30 holes with a wet wooden stick all the way to the bottom. To prevent the top from falling off when you cut it later.


Bake the rye bread for 1 hour and 15 min on 200 dgr celcious (Gas mark 6 / 400 dgr F).

Let the rye bread cool off for 3 hours before you cut it. Else it would be impossible to cut it into slices.

ACP_PDF 2_file_documentDownload / Print the rye bread recipe

How to make Rye bread video

You can see the whole process on this video. It is literally my first YouTube video so please bare with me on the quality and editing. 🙂

Great bread books from Amazon

The Bread Bible: 300 Favorite Recipes by Beth Hensperger

The Bread Bible is the one book on the subject no kitchen should be without — and now it’s available in paperback. A trusted authority on baking, Beth Hensperger has brought together hundreds of time-tested recipes, both classic and intriguingly original, from Gruyere Pullman Loaf and Farm-Style White Bread with Cardamom to fragrant Tuscan Peasant Bread and Classic Buttermilk Biscuits.

And don’t just think loaves. Steamed Pecan Corn Bread, pancakes, golden brioches, flatbreads, focaccia, pizza dough, dinner rolls, dessert breads, strudels, breakfast buns — the choices are endless.

My Bread: The Revolutionary No-Work, No-Knead Method by Jim Lahey

When he wrote about Jim Lahey’s bread in the New York Times, Mark Bittman’s excitement was palpable: “The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I’ve used, and it will blow your mind.” Here, thanks to Jim Lahey, New York’s premier baker, is a way to make bread at home that doesn’t rely on a fancy bread machine or complicated kneading techniques.

The secret to Jim Lahey’s bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic—no kneading necessary.

Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor by Peter Reinhart

We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them?

Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible.

8 thoughts on “Rye bread recipe”

  1. Hi Christian,
    That bread looks wonderful. I am originally from Austria and appreciate rye bread. Will try your recipe soon.
    By the way, your video is done very well!
    From sunny Australia,

    1. Hi Ingrid, thank you for your kind feedback! Austria is one of the countries that I really would like to go to some day. I heard it should be very beautiful. I like food from the southern part of Germany very much, is the food in Austria a bit similar? Kind regards from the sunny but cold Denmark 🙂

    2. Hi again, I just saw your website now. Wow! That is amazing all that you are doing with radio shows, poetry and a cook book. The mix of poetry and recipes is really unique. I like that. I wish you all the best with that. Best Christian

  2. Hi Christian, I live in NC, USA and just mailed this bread to a distant relative in Sacramento, CA. He visited Denmark last year to see relatives and fell in love with Danish Rugbrod. He asked me if I could do it…….I found your recipe, made it , mailed it and bingo! He is all excited to be able to have his favorite bread here in the US, even if it has to come from the other side of the country. By the way rye bread is my favorite bread too, I bake it every week. You formula is super easy and super good. Thanks Barbara

    1. Hi Barbara, how wonderful to hear that the rye bread is bringing joy to other parts of the world too ?. And that you also found it easy to make from my recipe. Please don’t hesitate to contact me if you have problems later on with your bread. Maybe I can help. Sourdough in particular can be a bit unreliable at times ?.
      Happy baking!


      1. Thanks Christian for your offer. I am kind of a seasoned sour dough baker. I keep my own sour dough culture feed with freshly milled rye. I am selling my bread at the farmers market in Brevard NC. Interestingly my customers start to catch on to rye bread. I can hardly keep it on hand. I bake a German rye with caraway but not everybody likes caraway. Your Danish rye is a nice alternative. Did another one with seeds in it and people went nuts over it. 🙂 I am also pleased that I can educate my customers about the health benefits of rye.most people here in the US don’t know about this. Thanks again

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