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Recipe: Rugbrød

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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.

20 minutes

180 minutes



Rye Sourdough Starter

Sourdough Rye Sourdough Starter

Rye Sourdough Starter


Make real rye sourdough bread, English muffins, noodles, and more at home!

Grey Celtic Sea Salt

Cheese, Vegetables Grey Celtic Sea Salt

Grey Celtic Sea Salt


Celtic sea salt is a mineral-rich salt that takes fermentation to the next level. It is our favorite for fermenting vegetables and an alternative to ordinary table salt in the cultured kitchen.


  • 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.

download our gluten-free sourdough guide and recipe book

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