Denmark · Scandinavia
Rugbrød
Also known as Danish rye bread
A Danish everyday rye loaf, dense and moist enough to slice paper-thin for smørrebrød open sandwiches, often studded with sunflower or flax seed.
Method
Sourdough Tin-Bake
Hydration
90%
water to flour
Glycemic index
45
Low GI
Energy
215 kcal
per 100 g
Sensory profile
- sourness
- 5
- sweetness
- 2
- crispiness
- 1
- chewiness
- 7
- aroma
- 6
- moistness
- 9
Scale 0–10
Nutrition
per 100 g| Energy | 215 kcal |
|---|---|
| Protein | 6.5 g |
| Carbohydrates | 38 g |
| of which sugars | 2 g |
| Fat | 2.5 g |
| Fiber | 8.5 g |
| Sodium | 430 mg |
Typical values; recipes vary.
Texture
- Very dense moist crumb
- Seed-crusted top
Typical ingredients
- Rye Flour
- Wheat Flour
- Water
- Sourdough Starter
- Salt
Similar breads
Closest sensory profiles in the Atlas.