Traditional Danish Rye Bread with Sourdough

Finally I can share my favorite recipe for a traditional Danish rye bread with sourdough. As a Dane, that’s actually quite an honor.

Growing up in Denmark you’ve been eating rye bread since before you learned how to walk. It’s a must have for every Dane and there are plenty good reasons why.

Baking a rye bread is a time-consuming project, but once you’ve baked your first rye bread nothing can stop you. That feeling when you’ve been waiting for days for the rye bread to prepare, baking it, waiting for it to cool and cutting the first slice (yumm.!!) – that feeling is beyond amazing.
It’s so easy to make, even though it takes a couple of days to finish. The only thing you have to do is: find a big mixing bowl, add the ingredients, stir thorough and then the sourdough will do its magic.

Due to the time-consuming process, I usually make two breads at a time. If we won’t be able to finish both of them before it’s too late, I freeze one of them.

Why are we so fanatic about our beloved rye bread?

  • Super filling (It will keep you full for several more hours than white bread)
  • Good source to dietary fibers
  • A great way to consume healthy fatty acids such as omega-3 and omega-6

Traditional Danish Rye Bread with Sourdough




Yield 1 bread


Day 1

  • ½ cup sourdough
  • 3 cups water
  • 2½ tablespoons salt
  • 1 cup cracked rye
  • 3 cups rye flour

Day 2

  • 1 cup water
  • 1 cup flax seeds
  • 1½ cup sunflower seeds
  • ½ cup almonds
  • 1¾ cup rye flour
  • 1 tablespoon nigella damascena (optional)


  • ½ cup sesame seeds (optional)


  1. Refresh your sourdough 8 to 24 hours before use, adding 2-3 tbsp. flour + needed water.
  2. Day 1 - Combine all ingredients for day 1 and set aside for the next day.
  3. Day 2 - Add the remaining ingredients and transfer to a baking tin. Drizzle with sesame seeds.
  4. Let rest for 2 hours.
  5. Place in a cold oven and bake for 1 hour and 50 minutes in 400F.
  6. Remove from baking tin immediately after baking and place on a cooling rack. To achieve the right "moist" cover with a wet kitchen towel. Allow to rest overnight before slicing.


Nutritional facts

Serving size: 1 (out of 25)

Calories: 175        Fat: 8.2        Carbohydrates: 23.3         Fiber: 7.1         Protein: 5.7


Author: Helene Maj

I'm the plant-based recipe developer and creative soul behind the blog. I'm a hippie at heart, yoga-newbie and then I have a thing for tahini. I develop wholesome eating to nourish mind + body throughout the entire week.

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    • Thank you so much! To me, rye bread with sourdough is a kind of magical thing. Pumpkin and sesame sounds as a brilliant idea too. I hope you will enjoy!
      Lots of love

  • I love rye bread and would want to try making this – but I don’t have access to cracked rye in Taiwan. What other grains can I replace it with?

  • I forgot to ask, can you provide metric measurements for the recipes? I’m more used weighing the ingredients when I bake; would be great if you could also include the metric equivalents 🙂

    • I would love to provide metric measurements for you. If you just let me know which one you prefer (gram, ounce or pounds). Thanks for the tip, it’s always good to know what my readers like.

        • Hello Emilye! Thanks for your patience with me. I tried to convert the recipe and I hope it will work out for you. I’m looking forward to hear about it all.

          // Hugs

          • ½ cup sourdough (120 grams)
          • 3 cups water (660 grams)
          • 2½ tablespoons salt
          • 4 cup rye flour (420 grams)

          Day 2
          • 1 cup water (220 grams)
          • 1 cup flax seeds (150 grams)
          • 1½ cup sunflower seeds (210 grams)
          • ½ cup almonds (140 grams)
          • 1¾ cup rye flour (180 grams)
          • 1 tablespoon nigella damascena (optional)

          • ½ cup sesame seeds (71 grams)