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Recipe: Rugbrød

This is a simple bread that can be made with no special equipment aside from a long, narrow pan. Rich and tangy, rugbrød is delicious paired with a slice of aged cheese and some lacto fermented veggies.


  • 1 cup rye sourdough starter
  • 3 cups rye flour
  • 2 cups water
  • 1/4 cup honey
  • 1/4 cup melted butter or coconut oil
  • 1 tsp. sea salt
  • 1 cup seeds of your choice - sunflower seeds, almonds, millet, amaranth and rye berries are all delicious options!


  1. Combine all ingredients in a large mixing bowl and mix well. Rye bread does not require kneading, so this can easily be done with a wooden spoon or heavy spatula.
  2. Cover bowl with a towel or other clean, tight-weave cloth and let sit for 12-24 hours or until doubled in volume.
  3. Spoon dough into a Rugbrød pan, or suitable long, narrow pan (approximately 4” x 12”).
  4. Use wet hands to smooth the surface of the bread, then let rise for 1-3 hours, or until dough reaches the top of the pan.
  5. Bake at 325°F for 1 hour. Cool on a wire rack, and store in a bread bag.

Shelf Life and Storage Information: Bread will keep for 1-2 weeks at room temperature, or freeze for up to 6 months.

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