#rugbroed

... I finally told the lovely Rugbrøds followers how to make some good ol' Rugbrød. It is a two day process, so take heed 

Rugbrød is a bit tricky, and this is not the easiest recipe out there, so a slightly experienced level of kitchen finesse can be required. 

´Here what you will need to acquire in order produce two lovely Rugbrøds.  Day one

350 g of Surdej

250 g wheat flour'

750 g rye flour

8 dl tap water (if it's safe for drinking of course) 

1,5 tsp salt

Day two

0,5 l of dark beer, alcohol free or not

1 dl tap water (if it's safe for drinking of course) 

1 tsp brown sugar

450 g cracked rye kernels

Now for the making!

First day of baking

Combine the flours, stir in water gradually. Stir in salt along with the Surdej - the consistency should be on of a somewhat liquid batter, not so much a dough. 

Second day of baking

Extract 3 dl of the batter, and save it for next time you bake a Rugbrød - for your Surdej!

Stir beer, water, brown sugar along with cracked rye kernels into the rest of the batter that has been rising overnight

Part the batter into two greased Rugbrød-tins

Cover and let rise for an additional 6-8 hours

Time to bake Bake for about 1,5 hour in a pre-heated oven at 175° C When done, take out and cover with a clean dishtowel and let completely cool.  Slice up and you're ready to enjoy delicious, homemade Rugbrød. 

Well, two things on this subject.

First of all, the are several recipes for making Rugbrød. There is almost a different one for each person or family - not unlike Thanksgiving dinner.

Many lovely recipes can be found online, but it can be hard to find it in anything but Danish, but here’s the other thing:

Ahh, here it finally is. The picture you have all been waiting for; the Surdej -  Surdej is the foundation, the very building matter of every good Rugbrød.  You can make your own Surdej, and they can live for several years. I was once told about a Surdej that had lasted three whole generations. 

Hello,