Rye bread, or Rugbrød as it is called in Danish, is a bread packed with different seeds and grains. The bread is, therefore, a very healthy alternative to regular white bread. The rye bread is very nutritious, and it keeps me full for a long time. I grew up with rye bread and got it in my lunchbox almost every day at school with different toppings.
Rye bread has always been a part of my life and something I enjoyed eating. Outside of Denmark, there are different varieties of rye bread. I have lived abroad the last couple of years and have always missed a good slice of rye bread, as the ones I often found were more sweet, soft and contained fewer grains.
The Danish version of rye bread is typically less sweet, has a harder crust and is filled with lots of grains. I attended an online cooking class in Denmark at Bakery called HUG. The cooking class taught me how to bake fantastic gluten-free bread and cakes. I learned to bake excellent rye bread, and it has become a very popular bread in our home. I ate a slice of rye bread with cabbage and fish on top the other day, which was good.
However, you can put whatever you like or prefer. The rye bread works super well on the go. For the most part, when I am on the go and have to bring a packed lunch, I sometimes take one slice of bread, two boiled eggs and a bag full of fresh-cut vegetables. My children like bread with peanut butter and apples. So many options!
The Danish Rye Bread (Rugbrød, Gluten-free And low FODMAP) is straightforward to make. You only have to mix the dough and let it rise for 6-8 hours or overnight. Cut the bread into slices and freeze them individually with baking paper. Take whenever you need a few pieces of rye bread.
Danish Rye Bread (Rye Bread, Gluten-Free And Low FODMAP)
Rye bread, or Rugbrød as it is called in Danish, is bread packed with different seeds and grains. The bread is, therefore, a very healthy alternative to regular white bread.
- Yield: 1 1x
- Category: Bread
- Diet: Gluten Free
Ingredients
9 dl Luke-warm water
2g Dry yeast
20g Psyllium husk seeds
2 tsp apple cider vinegar
1/2 dl Oil (30g)
3 tsp Salt
2 tbsp Carob
1/2 tsp Coriander or tarragon
1/2 tsp Cardamom
50g Chia seeds
125g Linseeds
100g Sorghum flour
200g Wholegrain rice flour
150g Oatmeal flakes
150g seeds – I use sunflower and pumpkin seeds
Toppings
Poppy seeds
Instructions
Dry yeast, salt, spices, apple cider vinegar, and psyllium husk seeds with lukewarm water and stir. Add the rest of the ingredients.
Turn the mixer to a medium speed and mix until combined for five minutes. Continue for an additional 10 minutes at high speed. I recommend doing it longer if you have time because you can never have too much air in your bread.
Take a baking tin, spread some oil inside the form and put the dough in the baking tin to quickly get the bread out. The baking tin I use can contain about 2 1/2-3 L, and you can also use two smaller ones instead.
Brush the bread with beaten eggs and sprinkle poppy seeds on top. I like the bluish look on the bread.
Let the bread rise for 6- 8 hours or overnight. You can use a kitchen skewer to poke holes in the bread if it has raised too much, and I do it no matter what to be on the safe side.
Bake the bread in a cold oven at 200C. For 1 hour and 10 minutes.
Notes
Eat & Enjoy!
