Recipes · Danish · Bread
Rugbrød (Danish Rye Bread)
One serving has 201 kcal and 7 g protein, and at least a fifth of a woman's daily need of manganese (54%), thiamin (31%), copper (27%), selenium (23%) and phosphorus (21%). Ready in 185 minutes.
- Preparation: 95 min
- Cooking: 90 min
- Makes: 1 serving (101 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, gluten
Ingredients
- 30 g Flour, rye
- 10 g Flour, bread (strong)
- 35 g Buttermilk
- 5 g Sunflower seeds
- 5 g Molasses
- 0.8 g Yeast, active dry
- 0.6 g Salt
- 15 g Water
Method
- Mix the rye flour, bread flour, buttermilk, water, molasses, yeast and salt into a heavy, sticky dough; it will be much wetter than a wheat bread dough.
- Stir in the sunflower seeds, then spoon the dough into a greased loaf tin, smoothing the top with a wet spoon.
- Cover and let rise for about 1.5 hours; rye dough doesn't rise as much as wheat.
- Bake at 160 °C (320 °F) for about 1 hour, then reduce to 150 °C (300 °F) and bake for another 30 minutes until deeply browned and it sounds hollow when tapped.
- Cool completely, ideally overnight, before slicing thinly. Makes 1 serving (one slice); multiply by 14-16 for a whole loaf.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 201 kcal | 9% |
| Carbohydrates | 36.6 g | |
| Water | 52.5 mL | |
| Fiber | 4.4 g | 15% |
| Protein | 7 g | 15% |
| Tryptophan | 0.09 g | |
| Threonine | 0.25 g | |
| Isoleucine | 0.25 g | |
| Leucine | 0.48 g | |
| Lysine | 0.26 g | |
| Methionine | 0.12 g | |
| Cystine | 0.06 g | |
| Phenylalanine | 0.34 g | |
| Tyrosine | 0.19 g | |
| Valine | 0.31 g | |
| Histidine | 0.15 g | |
| Fat | 3.6 g | |
| Monounsaturated | 1.1 g | |
| Polyunsaturated | 1.4 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.4 g | |
| Saturated | 0.54 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 1.4 mg | |
| Calcium | 64.3 mg | 6% |
| Copper | 0.24 mg | 27% |
| Iron | 1.7 mg | 10% |
| Magnesium | 54.2 mg | 17% |
| Manganese | 0.98 mg | 54% |
| Phosphorus | 148 mg | 21% |
| Potassium | 288 mg | 6% |
| Selenium | 12.6 µg | 23% |
| Sodium | 288 mg | |
| Zinc | 1.2 mg | 15% |
| Thiamin (vitamin B1) | 0.34 mg | 31% |
| Riboflavin (vitamin B2) | 0.19 mg | 17% |
| Niacin (vitamin B3) | 2.1 mg | 15% |
| Pantothenic acid (vitamin B5) | 0.49 mg | 10% |
| Pyridoxine (vitamin B6) | 0.21 mg | 16% |
| Folate (vitamin B9) | 60.3 µg | 15% |
| Cobalamin (vitamin B12) | 0.08 µg | 3% |
| Choline | 17.1 mg | 4% |
| Vitamin A | 5 µg | 1% |
| Vitamin C | 0.42 mg | 1% |
| Vitamin D (D2 + D3) | 0.35 IU | 0% |
| Vitamin E | 2.3 mg | 15% |
| Vitamin K | 1.8 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.1 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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