Hjemmebagt rugbrød på 5 minutter -  Rugkopopskriften

Home-baked rye bread in 5 minutes - The rye cup recipe

Easiest rye bread with sourdough

    Step 1: Mix a sourdough or get it from your baker, colleague or a good friend.
    Step 2: Stir the rye bread dough together in 5 minutes of sourdough, water, rye flour, rye kernels, wheat flour, salt, syrup and e.g. linseed, pumpkin and sunflower seeds.
    Step 3: Raises in shape for the next day. Baked in 75 minutes at 190 degrees
    • Working time 5 minutes
    • Withdrawal time 1 day
    • Baking time 75 minutes

    Rugkop's recipe is the easiest rye bread recipe for anyone who wants to start baking sourdough rye bread. The recipe uses the sourdough cup as a measuring cup. 1 cup = 5 dl.


    • Sourdough
    • Water
    • Rye flour
    • Cracked rye kernels
    • Wheat flour
    • Linseed
    • Sunflower seeds
    • Pumpkin seeds
    • Syrup, honey or sugar
    • Salt

    Here's how you do it:

    1. In a mixing bowl, mix your sourdough (recipe below) with 1.5 cups of water, 1 cup of rye flour, 1 cup of broken rye kernels and 1 cup of wheat flour. Stir for a short time.
    2. Save sourdough for next baking: Mix 1/4 cup of dough from the mixing bowl with 1/4 cup of water. This is your new sourdough for the next time you bake.
    3. In the mixing bowl, add 1 tablespoon of salt, 3 tablespoons of syrup (or honey/sugar) and 3-4 dl of mixed seeds from, for example, 1 dl of sunflower, 1 dl of pumpkin and 1 dl of linseed. The consistency should be like oatmeal.
    4. Fill the dough in a greased 3-liter mold or two smaller molds. Make the surface abundantly wet. Let it rise, covered, for at least 8 hours, until it has risen 1-2 cm. Rye bread can rise too short, but not too long. Try for up to 24 hours and taste how the good sour taste becomes more evident.
    5. Bake at 190 degrees for 75 min. Ideal core temperature is 97 degrees. Take the bread out of the tin immediately and let it cool on a baking rack.
    - - - Delivery to your front door - - -
    Storage of rye bread :
    For the first day, home-baked rye bread must be stored in a cloth, so that the freshly baked consistency is retained. After a day, it should be in an airtight bag, so that the moisture is distributed throughout the crust. If you think it will be too hard after a week, a toaster can make it soft and crispy again. Rye bread quickly becomes dry and hard if stored in the refrigerator.

    Recipe for sourdough :
    The sourdough only needs to be made once and for all. Every time you bake, you take a portion of dough aside, which is sourdough for the next baking.
    How to make your sourdough the first time.
    1. Mix 1.5 dl water with 0.5 dl wheat flour, 0.5 dl whole wheat flour and 0.5 rye flour in the rye cup or a container with a loose lid.
    2. Leave it at room temperature for 4 days. Stir it daily. It should bubble a little and smell sour. If it does not, it must be left for a few more days. Read more about sourdough here.
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    Ja det gør jeg. Men man kan også bage i ovn uden varmluft. /Lars


    Bages rugbrødet med varmluft ?


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