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Danish rye bread (rugbrød) recipe

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Rye breads are made all over Scandinavia, but this is the best-known. It’s dense and full of seeds, and brilliant for making smørrebrød.

Plus, unlike bread that is made with wheat, it also lasts really well. Try for the rye grains. Water content for sourdough is usually weighed in grammes, instead of being measured in millilitres, for extra accuracy.Prep time: 20 minutes, plus 5 days for the starter, 12 hours for soaking and 3 hours to prove | Cook time: 90 minutesOne very large loafFor the starterTo make your rugbrød – day oneTo make your rugbrød – day twoWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our.

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