Rugbrød

Prepare the Dough

If using sourdough starter, mix it with the warm water and let it sit for about 10 minutes. If using yeast, dissolve the packet in warm water with a pinch of sugar and let it sit for about 5 minutes, until foamy.

Combine Ingredients

In a large bowl, mix the rye flour, whole wheat flour, salt, and seeds. Add the molasses and the sourdough starter or yeast mixture. Stir until well combined.

Knead the Dough

Transfer the dough to a floured surface and knead it for about 10 minutes, until smooth and elastic. The dough will be dense.

First Rise

Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Shape and Second Rise

Punch down the dough and shape it into a loaf. Place it in a greased loaf pan, cover it, and let it rise again for about 30 minutes.

Bake

Preheat your oven to 375°F (190°C). Bake the bread for 45-50 minutes, or until it sounds hollow when tapped on the bottom and has a deep brown crust.

Cool

Remove the bread from the oven and let it cool on a wire rack before slicing.