This popular bread (Smørbrøds Brød) is used in Denmark for open-face sandwiches; it should be sliced about an inch thick. It can be made without the wheat flour; the wheat flour helps the loaf rise more quickly.

KNUDR

Recipe Summary

prep:
30 mins
cook:
45 mins
additional:
16 hrs
total:
17 hrs 15 mins
Servings:
12
Yield:
1 loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine 1 cup water, 1 tablespoon yeast, 1 tablespoon sugar, and 1 cup rye flour. Cover batter with a damp cloth, and place in a warm, draft-free spot.

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  • In the evening, mix in 1 teaspoon yeast, 1 teaspoon sugar, 1/2 cup warm water, and 1 cup rye flour. Cover again, and set aside overnight.

  • In the morning, mix in 1 tablespoon sugar, 1 tablespoon kosher salt, and 1 cup warm water. Gradually mix in 2 cups rye flour and 1 cup of all-purpose flour (if using). When the dough has pulled together, turn it out onto a lightly floured surface and knead for about 5 minutes. Form into a loaf, and place on a baking sheet. Allow to rise for about 40 minutes.

  • Preheat oven to 375 degrees F (190 degrees C). Bake for about 30 minutes, or until the bottom of the loaf sounds hollow when tapped.

Nutrition Facts

172 calories; protein 4.8g 10% DV; carbohydrates 37.2g 12% DV; fat 0.8g 1% DV; cholesterolmg; sodium 483.4mg 19% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/25/2008
I am from denmark and i have not tryed this recipe but i just want to say that ryebread are normally made in a mould. it is usually so wet a dough that you can knead it. hope this helps Read More
(30)

Most helpful critical review

Rating: 1 stars
07/12/2007
This recipe does notmake any sense whatsoever. Need more direction!!! Read More
(7)
12 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
01/25/2008
I am from denmark and i have not tryed this recipe but i just want to say that ryebread are normally made in a mould. it is usually so wet a dough that you can knead it. hope this helps Read More
(30)
Rating: 4 stars
08/11/2005
This bread is a very good rye bread and my husband gave the taste a 5 but they don't tell you to add enough flour. I added 2 more cups of all purpose flour and that still wasn't enough but I was tired and swollen and cranky (95 degree weather while 8 months pregnant will do that) so I said oh well and threw it on the pan in the best loaf shape i could get it and figured it was a lost cause. If you are going to put the dough in a 9x5 loaf pan...or 9x7 or what ever size the 9 inch loaf pan is it will make 2 loafs instead of 1. Anyway will make this again but will make sure I add more flour. Read More
(27)
Rating: 5 stars
09/24/2009
Excellant bread! Rye dough is supposed to be sticky and hard to handle thats what gives you the right texture. followed the directions with no problems at all. Were Danish and loved this recipe:) Read More
(12)
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Rating: 5 stars
02/24/2008
I just made this for a Danish student visiting the states for a few months and it was a hit. The closest thing to her home bread! Thanks. Read More
(9)
Rating: 1 stars
07/11/2007
This recipe does notmake any sense whatsoever. Need more direction!!! Read More
(7)
Rating: 4 stars
07/22/2009
we love this bread. i use about half the water and it comes out just great!! Read More
(6)
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Rating: 1 stars
03/21/2006
Ingredient amounts rising time and cooking time are all totally off on this recipe. Needs more flour rising time and cooking time. My loaf was soggy under-risen and undercooked. Read More
(6)
Rating: 4 stars
04/12/2012
The bread was delicious! The only thing is I put it on a cook sheet like the recipe said and it ended up being very wide and only about 2 inches high. Next time I'm going to put it in a loaf pan to try and get some height out of it. I did add more flour too as I had a hard time trying to handle it being so sticky. Still it tasted fantastic. Read More
(3)
Rating: 5 stars
02/24/2013
Interesting way to make a sourdough bread! There was not enough flour in the recipe this was still a sticky dough when putting it on the baking sheet. It baked up well though! Great hearty bread! Read More
(1)