Baker’s Choice: Danish Rye (Rugbrød)


An authentic Danish Rye bread, all rye grain, including soaked whole and chopped rye kernels. A pleasing texture with a hint of sweetness, undistracted by all those usual seeds. Perfect for smørrebrød (open-faced) sandwiches with a glass of beer or Aquavit.

Out of stock

SKU: danishrye


This all-rye loaf is a nod to an authentic version of Danish Rye, as described in The Nordic Baking Book by Magnus Nilsson. Rather than additions like pumpkin and sunflower seeds, though, this one goes all-in with soaked whole rye and chopped kernels for a more chewy or textured eating experience. The big rye flavour gets a sweetness boost, too, with a drizzle of barley malt syrup.

This loaf easily lasts a week or more, so slice it thinly and enjoy authentic smørrebrød, open-faced sandwiches. Consider smoked salmon or paté, mayonnaise, red onion rings, capers and a tuft of alfalfa sprouts. Have a cold beer or a small glass of Aquavit on the side. 1

This bread is suitable for a vegan diet.

The low gluten content of rye grain makes it easier to digest for people on a gluten-free diet. 


  1. If you can lay your hands on a copy of The Nordic Baking Book, author Magnus Nilsson offers six delectable variations of traditional smørrebrød (p. 204). The Sol over Gudhjem, for example, includes two fillets of smoked herring, raw egg yolk on top and garnished with finely cut chives and pieces of radish.