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 shipton-mill.com 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.Read more on telegraph.co.uk