This is Susannes way of making rugbrød.
Revised by Anders
All ingredients except water should be organic.
200 g of sourdough(dough from last time(
8 dl of vater (handwarm) (Use slightly heated cold water)
200 g of spelt or wheat flour
450 g rye flour
330 g whole rye or cracked rye or kruska
Select a big bowl (3 l ). Put in the water and add salt and sourdough.
Add spelt/wheat flour, rye flour and whole rye/kruska/cracked rye and stir. Let it rise for a night or more. (Full moon is not necessary for a good result). But cover it, f. ex. with a dinnerplate.
1 33 cl bottle of malt beer (use the content, not the bottle). Other beers (But not budweiser) may be used.
200 g kruska or cracked rye
200 g flax seeds
200 g sun flower seeds
First add the beer. Let it slowly penetrate the dough. Add the rest and stir thoroughly.
Take away 200 g of the dough as sourdough and put it in the fridge.
Put the rest of the dough into a tin. Let the dough sit for at least 1 hour in the tin. Bake it 80 minutes at 180 degrees centigrade.
Let the bread cool a litle bit.
It taste really good when it is still warm (recommended). Danish herring or liverpate(warm) with bacon is especially recommended for the non-vegitarians.
To make sourdough for the first time you take:
200 g rye flour
3 dl organic old fashioned buttermilk (This is important. Other 'modern' types do not work).
½ teaspoon of salt.
Let it sit covered lightly by aluminun foil for 3 days (The yeast comes from the surroundings). Then it is ready.