Danish Rye Bread
Danish Rye Bread from Denmark.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 10 min
- Cook
- 1 hr 18 min
- Rest
- 2 hr 30 min
- Total
- 3 hr 58 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Danish Rye Bread is listed as side from Denmark. The steps below follow the imported method, not an editorial rewrite. Times shown were read from those steps.
What you'll need
9 ingredients. Tap each one once it's out on the bench.
Ingredients
- Rye grain200 g
- Water177 ml
- Dark beer177 ml
- Buttermilk177 ml
- Yeast10 g
- Salt4.9 ml
- Seeds130 g
- Wheat flour177 ml
- Rye flour591 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Combine rye grain and water in a saucepan and bring to a boil. Cover and simmer for 2 to 3 minutes.
3 min
Step 2
Transfer the boiled rye grain to a mixing bowl and combine with beer, buttermilk and salt. Dissolve the fresh yeast in this mixture and then add the seeds.
Step 3
Add all-purpose flour and rye flour, and knead for about 10 minutes. You can also use a kitchen mixer to knead the dough.
10 min
Step 4
Transfer the dough to an oiled loaf pan (2.5 l) and smooth out with a spatula. Poke holes in the surface with a fork and cover loaf pan with plastic wrap.
Step 5
Let the dough rise for 1½ hours at room temperature, or for 24 hours in the refrigerator. Pre-heat oven to 200°C / 392℉ (175°C / 347℉ on fan setting) and bake bread on the bottom rack for about 75 minutes.
165 min
Step 6
Test to make sure dry in centre, or if using an oven thermometer, set it to turn off when centre reaches 98°C / 208℉ Allow the bread to cool completely before slicing. TIP If you refrigerate the dough while rising, let it stand at room temperature for 1 hour before baking.
60 min
Nutrition
Per serving · estimate
- Calories
- 784 kcal
- Protein
- 15.8 g
- Carbs
- 92.7 g
- Fat
- 38.3 g
- Saturated fat
- 22.1 g
- Fibre
- 5.4 g
- Sugar
- 3 g
- Sodium
- 633 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Milk
- Wheat
- Vegetarian
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Danish Rye Bread take?
3 hr 58 min all in — 10 min prep, 1 hr 18 min cook, 2 hr 30 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
6 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Saucepan, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.