How to Make Danish Rye Bread (No Sourdough)

Bake traditional Danish rye bread without sourdough. Made with rye kernels, sunflower seeds, flaxseeds, dark beer, and yeast, this hearty loaf is perfect for smørrebrød and keeps well for days.

In many parts of Scandinavia, but in Denmark in particular, rye bread is as close to religion as it comes. Everyone has a favorite type, and every family has their own secret recipe. Small wars have been fought over who has the best version, and friends have been blocking each other on social media over the ratio of dough to seeds.

During my many years of living in Denmark, the quest for the perfect rye bread recipe was an ongoing struggle. And the biggest hurdle for me was always that most are made with sourdough, but I don’t have the patience to nurture a starter. I’m sorry, I’m just not that person.

Which is why this recipe from my cookbook NORTH – Scandinavianish Cooking – is so perfect.

Here, the dough comes together with a mix of cold water, buttermilk, and a splash of dark beer to wake up the yeast. It’s packed with cracked rye kernels, sunflower seeds, and flaxseeds, then left to rise slowly in the refrigerator for a full day — the kind of time investment that requires no work at all, just a little patience. The loaf is baked after a gentle warm-up, developing a nutty crust from the poppy seeds that line the pan and sprinkle the top. It’s dense, hearty, and slices beautifully once cooled, the perfect foundation for an open-faced sandwich (pro tip: toast it before you top it!).

How to Make Danish Rye Bread without Sourdough:

Step 1 – Mix the liquid base

In a large bowl, combine the water, buttermilk, and beer. Crumble in the fresh yeast and stir until dissolved.

Step 2 – Add the dry ingredients

Stir in the molasses, salt, cracked rye kernels, flaxseeds, sunflower seeds, and rye flour. Mix thoroughly with a wooden spoon or in a stand mixer with a dough hook. Knead for about 10 minutes until sticky and uniform.

Step 3 – Prepare the pan

Lightly oil a large loaf pan. Coat the inside with poppy seeds, making sure to cover the sides. Reserve some seeds for topping.

Step 4 – Shape and rise

Transfer the dough to the prepared pan. Smooth the top with the back of a wet spoon, pressing it evenly. Sprinkle the reserved seeds on top. Cover with plastic wrap and refrigerate for at least 24 hours.

Step 5 – Final rise

After 24 hours, remove the pan from the refrigerator. Let it sit at room temperature for 2 hours to warm slightly and continue rising.

Step 6 – Bake

Preheat the oven to 375°F (190°C). Bake for 1 hour 20 minutes on the center rack. Remove from the pan and tap the bottom — if it sounds hollow, it’s done. If not, return for another 10 minutes.

Step 7 – Cool

Cool the bread on a wire rack before slicing.

Recipe Notes

Seeds and grains: Traditional loaves often include pumpkin seeds, rolled oats, or chia. Swap or add as you like.

Beer choice: A dark lager or stout adds richness, though a lighter beer works if you prefer a milder taste.

Storage: Wrap tightly in parchment or foil and store at room temperature for up to 5 days. Danish rye improves in flavor after the first day.

Serving: Slice thinly. It’s sturdy enough for smørrebrød with fish, meats, or cheese.

Danish Rye Bread Recipe

FAQ – Danish Rye Bread Making

Can I use dry yeast instead of fresh yeast?
Yes. Replace with 7 g (1 packet) active dry yeast, dissolving it in the liquid mixture.

What if I don’t have buttermilk?
Mix regular milk with 1 teaspoon lemon juice or vinegar as a substitute.

Do I really need to let it rise for 24 hours?
Yes. The slow, cold rise develops flavor and prevents the bread from being too dense.

Can I freeze the bread?
Yes. Slice it first, then freeze in a bag for up to 2 months. Toast straight from frozen.

Why is my loaf dense?
Danish rye is naturally dense, but under-kneading or skipping the long rise can make it heavy. Stick to the process for best results.