Introduction: Ryebread

This is an instructable about the very dark, robust type of ryebread that is very popular here in Denmark.

It is a healthy alternative to white bread, containing lots of fibres, and being more dense and compact, which saves space in the lunchbox.

We here in Denmark traditionally have rather fat and unhealthy foods, but one thing we do have, which is suitable for the modern way of living healthy, is this ryebread.

I did however find, when I went to Seattle last year, that at least most Americans do not know about this high-fiber type of bread.
Instructables.com, which seems to have mostly american users, with a strong focus on health, seemed like a perfect place to introduce it.

I have been eating this type of bread my whole life, and therefore I'm used to it, so this is also a test to see if anyone who is not used to it, will actually find it tasty.

This instructable will be a recipe for a very basic type of ryebread.
It will be of a somewhat simple, somewhat quick-to-do, somewhat healthy, and somewhat tasty type.
The reason for this is that you can tweak and change the recipe in a thousand ways, and I am hoping that some of you will come to like it, and experiment with it, until you find the combination YOU like the best. I will have a list of possible extra ingredients and combinations at the end of the instructable.

Step 1: Ingredients and Tools

For this basic recipe we will be using the following ingredients:

- 3/4Liters/0.2Gallons Water
- 35g/1.3oz Yeast
- 225g/8oz Rye
Grains. chopped / broken
- 225g/8oz Wheat Grains. whole / cracked
- 75g/2.6oz Syrup, dark*
- 35g/1.3oz Salt
- 450g/16oz Rye Flour, coarse
- 225g/8oz Wheat flour

* Normal sugar can be used as a substitute.

Note: I'll be using wheat bran, as I forgot wheat grains, whoops... :(

We will also be using these tools:

- Big Bowl for mixing
- Something to stir with
- Forms for the bread*
- Scale
- Measuring Cup

* For a good form, use one for wheat bread, or a ceramic casserole, whatever you like.
Just remember to grease it if it does not have anti-stick-coating.
I used 2 forms, but the breads came out too small, so this recipe is for 1 bread.

Step 2: Yeast in Water

Dissolve the yeast in hand-warm water.
Surely part of baking 101, but I will just note it anyway.
If the water is too cold or warm to yeast will die, and the bread won't rise, giving a rock-hard result.

So feel the water with your hand or wrist. It has to be comfortably warm, not too cold for a bath, but not as hot as you probably like it when taking a bath ;)

Step 3: Mix It All In

Just add in the rest of the ingredients, but do not start with the salt.
The salt might inhibit or kill some of the yeast, if mixed in too early.

After mixing the ingredients, check if the thickness of the dough is as it should be.

A nice way to test it is to place the spoon upright in the middle of the dough. If it tilts slowly, its perfect.

Adjust the dough with a little rye flour or a little water.

Step 4: Rising

Put the dough in the form(s). Remember to grease them if they do are not coated with teflon or the alike.

Soak and wring a towel so that it is just damp. Cover the form(s) with it, and leave for 12 hours.

Step 5: Baking

Preheat your oven to 170C/338F.
Place the bread in the lower half of the oven, and bake for 1:15 hours.

To get the bread out of the form, either use a butterknife, or turn the form upside down, and let cool a bit. Then shake the form until the bread lets go.

If the bread is not crusty on the sides, place it without the forms in the oven for 10-15 minutes.

Leave the bread to rest for 6-12 hours (Actually, it's hard to slice until it's a day old).
If the crust is too hard, cover it with a damp towel, otherwise, cover it with a dry one.

That's it, now you have some healthy grainy bread. Hope you like it!

Step 6: Variants

Here is the fun part. You can add all kinds of extra ingredients, or replace some of those already in the bread, with alternatives.

For extra texture:


    Sunflower seeds
    Pumpkin seeds
    Sesame seeds


    Chopped Hazelnuts
    Chopped Almonds



Studies have shown that the oils from seeds are only partly digested, so they "don't count as much" as oil from nuts.

For different taste and consistency:

    Replacing wheat flour with coarse wheat flour
    Using only rye flour
    Replace the wheat flour with brans, or just add brans to the mix
    Using beer or milk instead of the water
    Add yoghurt
    Add grated carrots
    Replace yeast with sourdough

Actually, "REAL" ryebread is made by using only rye flour (replacing the wheat flour with same amount of rye flour), and is made on sourdough, not yeast!

Also, for a super healthy, super dark, super grainy superbread, add the 4 types of seeds, replace the wheat flour with different brans, and replace the syrup with artificial sweetener.

For a more "light" kind of bread, use 50/50 rye and wheat flour, add carrots, 1½ cups of mixed seeds, and a small cup of chopped nuts.

I usually just mix in the extra ingredients "on the feel", but if there is something you would like to try and you would like some concrete guidelines, let me know in the comments.
Then I'll find and translate a recipe with the ingredients you would like.


Be the First to Share


    • Teach With Tinkercad Contest

      Teach With Tinkercad Contest
    • Halloween Contest

      Halloween Contest
    • Crayons Challenge

      Crayons Challenge



    12 years ago on Introduction

    I do like rye bread, but find it a bit too salty. This is surely much better than what I can buy, but can it work with less salt?



    Reply 12 years ago on Introduction

    I know the salt amount seams like alot, but it doesn't taste salty in any way.
    Then again, maybe you are more sensitive to the salty taste than me.
    But I have never heard anyone describe the taste of (our) ryebread as salty, more slightly sour maybe.
    You can of course just reduce the amount of salt if you want, but to be honest, I don't know how the outcome will be, taste-wise.
    It will most definitely not affect the texture or rising though.

    The idea with the instructable is to get people going with finding their kind of ryebread, and maybe using it on a daily basis. So I would suggest you tried the recipe, and found out if this really IS too salty, and if so, try less salt, or add carrots to make it slightly more sweet and more "light"...


    Reply 12 years ago on Introduction

    Thanks for the details, I'm somewhat inclined to have a go at this.



    Reply 10 years ago on Introduction

    There is no real need to put salt in at all it is only for seasoning so you can adjust as you will. I make bread every couple of days and put very little salt in as we don't like it much.

    This bread is very similar in texture to an Irish Soda bread by the looks.


    Reply 12 years ago on Introduction

    Well if you have a weekend where you are not completely booked, or if you have a bit of time in the morning/evening, then I think you should :)
    Since it's not very time consuming.. Mostly just waiting :P

    I just recently started baking again, but I try to use it as a reason to get up in the morning in the weekends.

    I wasn't satisfied with the result I got when making this instructable, so I'm actually baking a new one right now. Rye flour only, wheat and rye grains, pumpkin- and sunflower-seeds, and only one big form. And it's looking really good :D


    12 years ago on Step 1

     silicon 'rubber' bread tins are the complete and best answer to bread tins - and they last seemingly forever - unlike teflon coated stuff - there is nothing worse than ruining a good loaf cause it sticks and tears

    happy baking