Sprouted rye bread (Rugbrød) from Scandinavian from Scratch: A Love Letter to the Baking of Denmark, Norway, and Sweden (page 198) by Nichole Accettola

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Smoked trout salad; Runny eggs with spinach cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Start recipe 4 days ahead.

  • stef on June 30, 2024

    Gee I should have checked the previous comment. I did bake it at 275f and after an hour my instant thermometer did read 205f. My bread rose up to 3/4 of the loaf pan but not much in the baking time. It has a nice crunchy, dense texture to it. Also I noticed that in the introduction she says to save half a cup of batter for next bake and in recipe it says a quarter cup. Will try again.

  • JamieLiz on May 15, 2024

    I left a question about the temperature in the comments at this book's Instagram account and learned that the correct temperature is 375°F (not 275°F as published), bake to internal temp of 210° I tried again with the correct temp using a 9x4 pan (not 9x5) and it was better, but I'm still having a problem with proofing time and sunken top or holes in the middle of loaf. The recipe says to proof for about an hour until it's puffy and has a few bubbles on top. My dough looked like this in half an hour. I also think a 9x4 pullman loaf pan would make a better size and shape.

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