Rugbrød with Beetroot and Mackerel Pate

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Our Rugbrød recipe is adapted from this youtube video.

After many experiments, we revised the recipe and removed the additional 200ml of water which we previously added to the second dough. The bread is less moist in the middle and bakes better.

600g rye flour

150g rye sourdough starter (100% hydration) *

2 tsp salt

150g mixed seeds (sunflower seeds, flax seeds, pumpkin seeds or other similar)

280g cracked rye 

2tbs molasses, honey or malt

Day 1

Dissolve the sourdough starter in 400ml of water. Add 400g of rye flour and mix.

Cover the mixture and prove for 12 hours.

At the same time, soak 280 g of cracked rye in cold water for 12 hours.

Day 2

Add 200g of rye flour, salt, molasses to the first dough and mix.

Drain the soaked cracked rye and add it to the dough together with the other seeds. 

The bread can be customised according to taste, we find that hazelnuts and prunes really complement its taste.

Rub a little oil in a large baking tin and pour in the dough that should be the thickness of heavy mud. 

Leave to rise for 3 hours covered with cling film or in a proving bag to stop the dough from drying.

Bake at 180 degrees for 1 hour ad 15 minutes. 

Then take out of the tin and let cool completely before cutting in thin slices.

* To make a rye sourdough starter take 50 g of your starter and refresh with 50 of water and 50 g of rye flour. Let it prove and then do it again. Once it has proven again, use 150g and keep the rest in the fridge.

Beetroot and Mackerel Pate

280g smoked mackerel

1 beetroot

a few leaves of flat parsley

grated peel of 1/2 lemon 

1/2 lemon juice

100g organic cream cheese

Peel and slice the beetroot, then boil it in water and vinegar until tender; drain and let cool to room temperature.

Peel the skin off the mackerel and whiz it in a food processor with the beetroot, parsley leaves, lemon peel and juice, for 20 seconds or so, until you reach a nice pate consistency.

Add the cream cheese and stir by hand.