Rye Bread (Rugbrød – Easy Scandinavian Seeded Loaf)
If you’re a fan of darker, hearty loaves with nuts and seeds, this rye bread (rugbrød) is for you! Big plus - it’ SO easy, you just mix the ingredients together, place in a cold oven, and bake for 1 hour. Rye bread or “rugbrød” is often used as the base for open sandwiches in Scandinavia, which always makes for a more filling meal (especially the more you top it with). You could serve with butter and flaky sea salt, eggs and avocado, cheese, meats, smoked fish - the world’s your oyster!
Prep time: 10 mins
Cook time: 1 hour
Serves 12 slices
Ingredients
350g rye flour (or spelt, wholemeal, plain, any!)
150g oats
150g seeds and nuts of your choice
1 tsp salt
500ml lukewarm water
1 packet dry yeast (14g) or 50g fresh yeas
Method
Dissolve the yeast into the lukewarm water.
Mix together your dry ingredients, then add all the wet ingredients. Stir until combined.
Transfer into a loaf pan, and place into a cool oven.
Turn the oven to 200°C., and bake for 1 hour.
Leave to cool for 20 mins and serve.
Tips
Let it cool fully for cleaner slices
Store wrapped - the flavour improves the next day
Slice thinly for traditional Scandinavian serving
