Scandinavian · bread
Danish Rye Bread (Rugbrød)
Danish Rye Bread (Rugbrød) reads sweetness 4.6, nutty 4.3 and richness 3.7 on Palate's 0–10 flavor X-ray — a Scandinavian bread, about 1 hr 30 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.2 / 10
- Sweet & Fruity — 4.9 / 10
- Sour & Bright — 1.8 / 10
- Bitter & Earthy — 3.4 / 10
- Rich & Fat — 5.4 / 10
- Aromatic & Spice — 0.5 / 10
The measured notes (of 18)
Sweetness 4.6 · Nutty 4.3 · Richness 3.7 · Salinity 3.6 · Umami 3.2 · Bitterness 3.1 · Funk & Ferment 2.8 · Earthy 2.4 · Sourness 1.6 · Fruity 1.1
What's in it (8)
- 3 cups rye flour
- 1 cup whole rye kernels (soaked overnight)
- 1/2 cup sunflower seeds
- 1/2 cup flaxseeds
- 1 cup dark malt beer
- 1 cup sourdough starter
- 1 1/2 tsp salt
- 2 tbsp molasses
Time & effort: about 1 hr 30 min (30 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 253.3 kcal, 8.9 g protein, 4.8 g fat, 44 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Combine sourdough starter with rye flour, soaked grains, seeds, salt, and beer to form a thick batter-like dough.
- Pour into a greased loaf tin, smooth the top, and let ferment at room temperature for several hours or overnight.
- Bake at 180°C for about 1 hour 15 minutes, then cool completely — ideally overnight — before slicing.
Dishes with a similar flavor shape
- Simit — Turkish
- Zserbó — Hungarian
- Martabak Manis (Sweet Stuffed Pancake) — Indonesian
- Miso-Glazed Eggplant (Nasu Dengaku) — Japanese
- Miso-Glazed Eggplant with Steamed Rice — Japanese
Keep reading: what sweetness, nutty, richness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.