Name: RECIPE: RUGBRØD
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 5
Ingredients: RYE SOURDOUGH STARTER; GREY CELTIC SEA SALT

Rated 5.0 stars by 1 users

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

INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

INGREDIENTS:

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!

INSTRUCTIONS:

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.
Cover bowl with a towel or other clean, tight-weave cloth and let sit for 12-24 hours or until doubled in volume.
Spoon dough into a Rugbrød pan, or suitable long, narrow pan (approximately 4” x 12”).
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.
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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RECIPE: RUGBRØD

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