Homemade Danish Rugbrød – Traditional Rye Bread with Seeds

1. 1

   In a large bowl, combine rye flour, whole wheat flour, salt, and dry yeast.

2. 2

   Warm the water slightly, then mix with honey until dissolved; add to the flour mixture.

3. 3

   Stir until a shaggy dough forms, then knead for about 10 minutes until smooth.

4. 4

   Fold in sunflower, pumpkin seeds, and flaxseeds until evenly distributed.

5. 5

   Cover the bowl with a damp cloth and let the dough rise for 1 hour until doubled.

6. 6

   Preheat the oven to 400°F (200°C) while the dough rises.

7. 7

   Shape the dough into a loaf and place it in a greased loaf pan; let it rise for another 30 minutes.

8. 8

   Bake for 40-50 minutes until golden brown; let cool before slicing.

Per serving