Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Danish rye bread

Danish Rye Bread - without Sourdough

Bread, Breakfast, Brunch, LunchTove Balle-Pedersen4 Comments
Danish Ryebread

Danish Ryebread

Danes loves their rye bread. Sometimes you just don't have a couple of days to bake your bread, this can be made as a overnight bread.  Mix it in the evening and bake it the next day. If you don't want to keep and take care of a sourdough, this is the way to go.



  • poppy seeds


Dissolve the yeast in the liquid in the bowl of the stand mixer. Add the rest of the ingredients, and knead the dough for about 10 minutes.

Pour the dough into a big loaf pan (I use a Eva Professionel rye bread tin, which holds 3.3 liter).

Cover the pan with plastic wrap and place the loaf in the refrigerator to ferment for a minimum of 12 hours up to 48 hours. The longer the bread ferments, the more tart the bread becomes.

Preheat the oven to 350 (180).

Brush the bread with water and sprinkle with poppy seeds. Bake the bread for 90 minutes, remove the bread from the pan, and wrap the loaf in a clean kitchen towel, to cool completely before slicing.