*Edited on February 3, 2020 to include affiliate links and to add 10 minutes to the baking time once the loaf is removed from the pan.
In the world of Nordic cuisine, this dense rye bread is an absolute essential. It serves as the base for most open sandwiches, and is an integral part of the Scandinavian diet, not just in Denmark but throughout the region. Rugbrød can be difficult to find here in the United States. Unless you live near a good Scandinavian bakery, it's likely that the only rye you are able to find is something more like pumpernickel or a deli rye which are definitely not the same thing as rugbrød. If you want an authentic Danish rye, you are probably going to have to make it yourself.
What is Rugbrød?
Rugbrød simply means "rye bread" in Danish. It is a sturdy, dense loaf that is comprised of rye flour, chopped rye grains and is often studded with sunflower, pumpkin and/or flax seeds. It is almost always baked in a 13 x 4 inch pullman pan with a lid. This helps the rye bread bake properly and gives it its characteristic square shape.
Rye breads, particularly those baked here in America, often have a variety of ingredients added to them to enhance their color (making them darker in appearance) and flavor. Common additions include caramel coloring (no thank you), stout beer, cocoa powder, espresso powder and molasses. Rugbrød, in contrast, has very little additional flavoring, perhaps just a little molasses for sweetening. It is meant to be a very straightforward bread so that it can serve as a neutral base for a variety of different sandwich toppings. Sometimes I will come across a rugbrød recipe that calls for flavor enhancers such as caraway, fennel or anise seed in the dough, but this seems to be more of an exception than the rule. Again, simple is the name of the game here.
When it is served, Rugbrød is typically sliced thin (a little less than a quarter of an inch) and buttered liberally with salted butter. There is actually a word in Danish, tandsmør, which means "tooth butter". It refers to buttering your bread generously enough so that when you bite into it you can see your teeth marks in it. You butter lovers know what I'm talking about. It may be enjoyed as is, simply slathered with butter, or it can be piled with additional ingredients to form the base of smørrebrød, the famous Danish open sandwich.
What Makes Rye So Special?
Rye has many unique qualities that make it quite different from wheat, both as a whole grain and in flour form:
- Rye has historically been important for the Nordic region as it is a hearty plant that can tolerate poor soil and weathers cold and wet conditions better than most grains. It was the primary grain relied upon for bread-baking in the north for centuries and is still popular today.
- Rye flour has less gluten than wheat flour. Gluten strands form the structure of bread and trap gases produced by the yeast so that your bread leavens properly. Because gluten doesn't form well when rye flour is mixed with water, rye breads are always more dense in structure and have a closer crumb that wheat breads.
- Rye flour holds more water than wheat flour and contains certain enzymes that convert starch to sugar. This can cause rye breads to be overly moist and have a gummy texture if not handled and baked properly.
- Rye breads get better with a little age. Unlike wheat breads which are best eaten shortly after cooling, both the texture and flavor of rye bread improves after a rest of 24-36 hours.
- An interesting fact: There is a fungus called ergot that can attack rye plants causing the grains to become highly toxic to humans and trigger hallucinations if ingested. Some historians believe that ergot-infested rye was the cause of the hallucinations that led to the Salem witch trials in Massachusetts in 1692. Fortunately, modern industrialization has all but eliminated any risk of ergot-infected rye as any diseased grains are removed prior to processing.
Rye's unique qualities can make it challenging to use in a bread recipe. When I make Danish rye at home, I use a sourdough starter which is the traditional way to make it. The starter contributes certain acids to the dough which help neutralize some of the negative effects of the enzymes that can cause the bread to have a gummy texture. But I know a lot of people don't keep starters and may not be up to the commitment that it involves. So I really wanted to find an easy rugbrød recipe, one that relied solely on commercial yeast rather than a sourdough starter for leavening.
I tried several. Some were total disasters and inedible. I'm talking sunken, raw in the center, straight into the trash bad. A few came out okay, but they were not even close to the quality of my sourdough loaf which I consider to be the gold standard. I knew I could come up with something better. I worked my way through several pounds of rye flour, testing and tweaking, until finally finding a consistently successful loaf that had the look and texture of authentic rugbrød. The keys turned out to be a mixture of wheat and rye flour in the dough (in order to help create a gluten structure to hold the bread aloft and keep it from sinking in the center) AND a method of baking that relies on using a few different oven temperatures during the course of the baking time. This helps prevent the enzymes that produce a gummy texture from developing by keeping the bread from spending too much time in the temperature zone where their formation is the most favorable.
If you make your own smørrebrød at home or would like to, please give this bread a try. Bursting with rye, whole grains and a variety of tasty seeds, it is one of the most delicious and nutritious breads out there. And using it as a base for a Nordic open sandwich will give you a true taste of authenticity. If you are new to smørrebrød, there are several open sandwich recipes on the blog to get you started:
- New Potato Smørrebrød with Garlic Aioli and Crispy Shallots
- Balsamic-Glazed Mushroom Smørrebrød with White Bean Puree
- Roasted Butternut Squash Smørrebrød with Spicy Harissa Mayo and Pepitas
- Roasted Salmon Smørrebrød with Creamy Mustard Dill Sauce and Pickled Beets
- Smoked Salmon and Fennel Salad Smørrebrød
- Chickpea Salad Smørrebrød
- Easy Garden Tomato Smørrebrød
- Beet and Celery Root Cake Smørrebrød with Herbed Skyr Sauce
- Caramelized Leek and Snap Pea Salad Smørrebrød
- Italian Salad and Ham Smørrebrød
Easy Overnight Danish Rye (Rugbrød)
Ingredients
For the Soaker:
- 2 ½ cups 7 grain hot cereal mix such as Bob’s Red Mill brand or rye chops see note below
- 1 cup sunflower seeds
- 1 cup pumpkin seeds
- ½ cup flax seeds
- 2 ⅔ cups cold water
For the Dough:
- 2 cups dark rye flour I use the Bob’s Red Mill brand, plus more for dusting the pan and loaf
- 2 cups bread flour
- 1 teaspoon instant dried yeast
- 1 ½ cups cold water
- 4 teaspoons salt
- ¼ cup molasses
- Butter for greasing the pan
Special Equipment Needed:
- Stand mixer
- 13 x 4 inch pullman loaf pan with lid
Instructions
- For the Soaker: Combine all the ingredients for the soaker in a medium bowl. Cover with plastic wrap and let sit at room temperature overnight, approximately 8-12 hours.
- For the Dough: Combine both flours, yeast and water in a separate bowl. Stir to combine as best you can (mixture will be thick), and then knead briefly with your hands until you have a cohesive mixture. Dough will be very thick and clay-like in texture. Cover with plastic wrap and let sit at room temperature overnight, about 8-12 hours.
- Grease a 13 x 4 inch pullman loaf pan with butter and dust with rye flour, including the lid. Set aside. Combine the soaker, flour mixture, salt and molasses in the bowl of a stand mixer. Fit mixer with paddle attachment and mix on low speed for 2-3 minutes until everything is thoroughly combined, scraping down the sides of the bowl from time to time. Increase speed to medium and mix for an additional 2-3 minutes, stopping to occasionally scrape down the sides of the bowl. Mixture will be quite sticky.
- Transfer the dough to the prepared pan. Smooth out the top and sift a thin layer of rye flour over the surface of the dough. Place lid on pan and let the dough rise for 1½ -3 hours at room temperature or until it is about ½ inch from the top of the pan. The time that it takes for your dough to rise will largely depend on the temperature of the dough and your kitchen.
- Meanwhile, preheat oven to 500 degrees. Bake loaf with the lid on for 15 minutes. Reduce temperature to 400 degrees and continue to bake, covered, for an additional 15 minutes. Remove pan from oven and carefully slide the lid off. Reduce temperature to 325 degrees and bake, uncovered, for an additional 45 minutes. Remove from the oven and immediately turn loaf out onto a metal cooling rack set inside a rimmed baking sheet. Return bread to the oven for an additional 10 minutes. Remove from the oven and allow the bread to cool completely before slicing, at least 3 hours. Rye bread is even better a day after baking. If you can wait until the following day, let the bread sit uncovered at room temperature overnight before slicing. The bread will keep at room temperature for 3 days loosely wrapped in foil. Freeze for longer storage.
Hello. Have been trying so many recipes and this one is the best. I just love how moist the bread was. Thank you so much. It is now my go to recipe.
Thank you for your feedback! I'm so glad it worked out well for you. It's definitely my go-to recipe, too!
I was looking for that brown bread found everywhere in Scandinavia at breakfast and the base for open-face sandwiches. This is it! The loaf needs to sit for a couple of days, and it tastes exactly right. So happy to have a fun recipe to keep my pantry stocked with this bread. Thank you.
Thanks for the feedback, Judy! I'm so glad you enjoyed it!
Have you tried this recipe using a Rye Sourdough Starter. If so what amount did you use and how much water did you remove from the yeast based recipe.
Hi George,
I have not tried this particular recipe with a sourdough starter. I do have another recipe for sourdough rugbrød that is very good. I'm happy to share it with you if you are interested (it's not on the blog yet).
Thanks,
Kristi
Yes I'd like to try the recipe using a sourdough starter instead of comercial yeast.
Thank you for sharing.
George,
I just sent the recipe to your e-mail address. Let me know if you have any questions!
Thanks,
Kristi
Kristi,
I, too, would love the sourdough rugbrod recipe! Thank you!
Leanne
Hi Leanne!
Thanks for your request! Here is the link to the sourdough rugbrød recipe. Happy baking!
Kristi
Hi there, this looks like a great recipe for rugbrød. I am also wondering if you have a similar recipe that uses a rye sourdough starter instead of yeast? And also is manual mixing okay as I don’t have a stand mixer? Thanks in advance.
Hi Holly! I do have a rugbrød sourdough recipe that is really good. I can e-mail it to you if you are interested. You certainly can mix the dough manually, it is just really sticky and difficult to work with. But I would definitely give it a try!
Hey Kristi, Can you share I have your sourdough recipe with me? I am trying to figure out the best way to create some good Rugbrod in the bread machine.....lots of fails but I am getting closer! If you have any ideas please share! Thank you!
Hi Ann! I would be happy to! If you want to e-mail me directly at [email protected] I'll send it over.
Kristi
hi Kristi - i would love to try this recipe but at this time am unable to purchase the pan with lid that you recommend. can I use a traditional loaf pan or something else??
thanks!
Hi Cheryl! I think you could try splitting the bread dough between 2 regular size loaf pans OR making a half recipe and use one regular loaf pan. For the lid, I have covered my loaf pan with a heavy cookie sheet before and that worked fine. Just make sure you grease and flour the part of the cookie sheet that will come into contact with the bread. I would leave the baking time the same. I hope this helps! Please report back if you give it a try! I made a loaf yesterday and am about to dive into it for breakfast!
Hi Kristi - I finally got around to making the bread and it was amazing! My husband spent lots of time in Copenhagen and has been looking for something like this. It was perfect and I will certainly make it again. Thanks so much!
Hi Cheryl! Thank you for taking the time to get back to me. I'm so glad you loved the bread and that it worked out to bake it in two pans. I will have to try that myself....it might be nice to bake one and freeze one. I'm curious....do you use yours for open sandwiches and do you have a favorite?
we like to add a New York twist - favorite is one slice toasted up crisp with cream cheese and lox topped with dill! I did freeze one loaf and it was just as delicious out of the freezer.Really enjoying your recipes, thanks again
Oh yum! That sounds amazing. I will have to give it a try! I'm always looking for new sandwich ideas.
Fantastic! I was really afraid it would be too wet when I did the dough bit last night, it didn't seem clayey (how do you spell that?) enough, but it looked beautiful when I saw it at 6am! It was a beast to mix though, my Kenwood mixer is great but not super-sized. My Pullman pan is only 11 inches, and as I had 2kg of dough I put 1.5 kg in it and the rest in a fairly small loaf pan. That worked a treat, and the bread is a treat. I did wait 3 hours and then dove into the small loaf. I'll leave the big one out until tomorrow, then cut it up and freeze some. I struggle with my rye sourdough starter and am not sure if this bread could be improved with sourdough starter, but I'll try.
So glad to hear you enjoyed it! It is such a delicious loaf. I can't wait for you to try the sourdough version! It's up on the blog now. It's a little different than this one....more flour and less of the cereal mix/rye chops. A bit more refined I would say. For the record, I use a plain old bread flour sourdough starter for all my breads. So if you keep a rye starter and a wheat starter, feel free to use either in the rugbrød recipe.
I love this bread! The Norwegian bakery in Seattle makes it and I usually get my weekly loaf. In my old age I am lucky enough to have someone else make it for me.
Hi Gigi! I just stumbled across your comment and I’ve actually been looking for a place in Seattle that sells this type of bread! Would you mind sharing the bakery? Thanks 🙂
Hi Gigi! Yes, it's so delicious. How lucky that you live near a bakery that can make it for you! Thank you for your comment!
Kristi
Is there a variation on this recipe that uses a rye starter rather than commercial yeast?
Hi!
I do have a recipe for sourdough rugbrød on the site here. It's not entirely the same but it is really delicious! I use a wheat starter in mine, but other readers have used a rye starter and reported excellent results. Happy baking!
Kristi
My husband is 50% Norwegian and Danish. We have visited those countries many times and have always,loved the bread. I was so excited to,find your recipe. Luckily, ai was able to get a Pullman Pan the exact size. Last night and today I made the first loaf. Tomorrow, I will taste it. I got a bit worried when at 1hour of raising in the pan that it hadn’t moved much. So, I set the time for another 45 minutes. This time, it had changed. I decided to preheat the oven, which took 15 minutes. By then, it was 1/2” from the top of the pan. So, in she went. I did all the steps exactly. I am thrilled with my Pullman pan. The loaf released immediately with hardly a crumb left behind. It is beautiful. I cannot wait to taste it tomorrow. Thank you for a splendid recipe.
Hi Patricia! I'm so glad you enjoyed the bread and that it reminds you of your travels to Scandinavia! Thank you for taking the time to let me know how it turned out. I really appreciate it. I hope you have a bunch of yummy open sandwiches planned!
Kristi
Hello again. I have now baked this recipe four times, I end up sharing a lot of each loaf with friends. I even made a waxed cotton bag in which to keep it. One question, the very center of the loaf seems unbaked as compared to the top, sides, and bottom. I am doing everything exactly as directed. Should I bake it longer? At which stage? Thinking at the stage of the uncovered pan??j Because we usually toast each slice, that center spot goes away. But, just need your thoughts. Thank you so much.
Hi Patricia,
I'm so glad you are enjoying the bread! I would tack on an extra 10 minutes of baking time at the very end after you have turned the loaf out onto the baking sheet. That should help it to continue to dry out in the low heat of the oven. Oven temps can vary so much from oven to oven, especially with this recipe where we are changing the oven temperature twice in the middle of the bake. And then just make sure to give it ample time at room temperature uncovered to cool before wrapping. I hope that helps. Let me know how it turns out!
Thanks,
Kristi
This recipe looks lovely and very authentic! I do have a rye sourdough starter and would appreciate getting the recipe that uses one! Really looking forward to trying it!
Hi Lorrie,
Thank you for your nice note! If you want to use your sourdough starter, give this recipe a try. It gets a lot of good feedback from readers. Let me know if you have any questions. Happy baking!
Kristi
Delicious! I mixed by hand so I wondered if next time I could reserve two cups of flour to add the next day? It would make mixing easier but not sure if it would interfere with the rise?
Hi Lydia,
Thank you for your comment. I'm so glad you enjoyed the bread! I am also impressed that you were able to mix the dough by hand. It's really thick and sticky! I'm not sure what would happen if you held back on some of the flour until the next day. I agree with you...it might affect the rise but I think only by slowing it down some. The recipe originally called for a small amount of instant yeast (1/2 teaspoon) to be added in the final mix. You could try that too just to give it a little extra help. Please report back if you give it a try!
Kristi
Hi!
I imagine this is a silly question but it's my first time making rye bread. Would it still work by just using completely rye flour instead of the mix with bread flour? Or would it completely change the texture?
Thank you!
Hi Lucy!
Thanks for your question! It's nice to have the help of bread flour here because it brings a little gluten structure to the loaf (rye is very low in gluten) and prevents it from getting gummy on the inside (a common problem with 100% rye flour breads). I definitely recommend using a combination of the two. Happy baking and please report back and let me know what you think!
Kristi
Hi Kristi
I finally found courage enough to test your RUGBRØD reciepe. Success in first try, but a few observations.
Raw sunflower seeds were impossible to locate even thoug i tried several stores and a coop. I finally broke down an purchased some lightly roasted, but unsalted sunflower seeds. It works, except for the fact, that the bread tastes too much of sunflower. In fact, it tasts exactly a sunflower bread that I have purchased in Denmark. Do you thing that lightly toasted seeds give out a stronger taste than raw? In planning my next bread, which "milder tasting seeds" do you suggest I try, or should I just use less sunflower seeds and try to adjust the reciepe to that? I have tryed to perfect my rugbrød for a long time (missing my good danish stable) and usually found my bread that was "gummy"in the middle (you still eat it though, as I hate to see food wasted). Your reciebe have eliminated that "gummy" problem and I am eternaly grateful for that.
Hi Morten,
Thanks for your comment! I'm so glad the bread was a success and that you've eliminated the gummy problem. I've had that same problem myself with other recipes and it's so disappointing. Using toasted seeds rather than raw will definitely result in a stronger sunflower taste. The raw are much more subtle. I think I would try using half the sunflower seeds and see how that goes rather than subbing in a different seed altogether. You might add a little less water to the soaker but I'm not sure that it's going to make much of a difference as it is only 1/2 cup of seeds. Let me know how it turns out! Happy baking!
Kristi
Hello! This recipe sounds great as I have struggled to find good rye here in my city. As I’m only baking for myself- would it be possible to half this recipe and use a smaller bread pan?
Thank you!!
Hi Mae,
Thanks for your question! I’ve had other people tell me they have halved the recipe and it’s worked out just fine. If you don’t have a Pullman pan with a lid, simply set a baking sheet on top of your standard loaf pan during the part of the baking process where it is supposed to be covered. This bread also freezes nicely so it you make a full loaf or two smaller ones, you could always wrap one and tuck it away in the freezer for another day. Please report back and let me know how it goes! Happy baking!
Kristi
Made this yesterday _ turned our exactly like I have grown up with in Denmark, One question and a comment.
The dough (rye flour, bread flour, yeast and water)- what is the reason for the COLD water? Normally with yeast I would use luke warm water, but I followed your recipe and the dough was not like clay, more like brick - I managed to get it somewhat to stick together but I was certain that I would be tossing it in the garbage the next morning.....it was not at all like the video you show where you knead it and my Kitchenaid was pushed to the limit when mixing next morning... I wonder if warm water would work better or maybe a bit more water. Have you ever run into this?
For my comment, I don’t have a Pullman pan but I took a strip of parchment, brushed a tiny bit of olive oil on it, sprinkled a bit of rye flour to cover and put it on the top of the pan with foil on top, very loosely covered and the dough rose and baked with it on without anything sticking..
I will make this many times now as I have never made from scratch....
Hi Helle,
I'm so glad the bread turned out well for you! I start with cold water because I want everything to rise slowly at room temperature over a 12 hour period. Warm water would definitely accelerate the process. Is it possible that you used active dry yeast rather than instant? They look the same and it's easy to get the two mixed up. That might be one reason the consistency didn't seem right. My only other thought would be to double check the amount of water next time. And thanks so much for the parchment paper and foil tip. Genius! Happy baking!
Kristi
This was so delicious but it was completely gummy and raw inside despite a nice crust 🙁
Hi Salma,
I'm sorry to hear that! This bread is definitely moist, but should not be gummy and raw. A few trouble shooting thoughts for you...did the bread rise normally? If the yeast failed for some reason or you used active dry rather than instant yeast, that could be a reason it didn't bake up properly. Did you cover the loaf during the first half hour of baking and follow all of the changes in temperature? The baking process is critical to the success of the final loaf. Finally, it could be your oven. Some ovens run hotter than others and if yours tends to run cool, it's possible that it needed more time. If you have a meat thermometer at home, you can always take the temperature of your loaf to make sure it is fully baked. The internal temperature of your loaf should be 205-210 degrees F when it is done. Hope this helps!
Kristi
Hi,
I would loooove to make this bread but I cannot find 7 grain hot cereal mix, Bob’s Red Mill. It's not available anywhere, not Amazon or brand itself ! can you PLEASE recommend something that can be used instead? Or if you know where to buy it in the US?
Thank you!!!
Hi Yulla,
You are the second person who has mentioned this to me this week! It looks like they are currently "out of stock" at the company itself so I think it might be hard to find for awhile. There is an alternative available from http://www.nuts.com that is very affordable and appears to be in stock. It's called "7 Grain Mix" and it's almost the same thing as the Bob's Red Mill brand. It will work just fine as a stand-in. I hope you give the bread a try! It's really good.
Kristi
Yula/Kristi
I use this Rye Chops that is available on amazon. https://smile.amazon.com/gp/product/B07CXHVC4J/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1
G.
Thanks, George! That's super helpful to know!
Kristi
Thank you, Kristi, I will definately try it!
The final product picture looks like a 3" loaf (rather than the 4" wide pan called for in the instructions. How can I find a pan that will give me the dimensions in the final product photos? Do I need to order from Denmark?
Hi Chad,
The pan I used for the loaf in the photos is the USA brand pullman loaf pan (13 x 4). It works great and is available at Amazon.
Thanks,
Kristi
I made bread!!!! It was fantastic! A bit salty for my taste, so next time I will asjust amount of salt and try to add caraway seeds. Thank you, Kristi, I have been looking for easy Danish recipe and finaly found it!
Yay! I'm so happy you enjoyed it! I remember that you had trouble finding the Bob's Red Mill 7 Grain cereal. What did you end up using instead?
Kristi
Hi Kristi, I got the mix that you recommended from nuts.com. I just made a second batch yesterday, my family loved it. Even my picky eater teenager complemented the taste and texture. Thank you!!!
That's good to know! I will share that with anyone else who is having trouble finding the mix. Thanks so much for your feedback. It is greatly appreciated!
Kristi
Kristi,
I only have a 9" Pullman pan. How much room should I leave at the top of the pan? I don't want to overfill the pan.
Hi Frank, I would say about 2/3 to 3/4 full. Let me know how it turns out!
Kristi,
I adjusted the recipe to 5/8 of 100 percent. The loaf nearly touched the top of the pan. Is it supposed to rise against the lid or just close? We like the bread very much but I did have to bake it an additional 20 minutes on the rack to get the internal temp up to 200 degrees. All in all a great success for my first try. Thanks for the recipe. Happy New Year.
Hi Frank,
So glad the bread worked out! Depending on the weather, etc. mine will sometimes touch the top of the pan (which is kind of nice because you get that nice square shape). Happy New Year to you!
Kristi
When I made the bread last night , I was sceptical about the result , even though I do not possess a stand mixer , I mixed it by hand , turned out great , thank you for your lovely recipe
Hi Carole,
Thanks for your comment! I agree....the dough does not look promising at first. But I'm so glad you enjoyed the final result! Happy baking!
Kristi
Hello, would you have any suggestions on adjusted baking times if I were to bake these in 3x6 mini loaf pans?
Hi Travis,
I've never baked mini loaves but I think I would start by keeping the first two 15 minute baking periods as is and maybe reduce the time when the loaves bake at 325 degrees to 30 minutes. You can always check the interior temperature of the loaf with a meat thermometer to help determine doneness. The temp should be between 205 and 210 degrees F when it is fully baked. Hope this helps! Happy baking!
Kristi
Hi Kristi,
I inherited my father’s rugbrød pan of proper dimensions, but it doesn’t have a lid. He made bread in it all the time, but I didn’t pay attention to the baking details. The one on Amazon is backordered until 25 December, which is too late to make a loaf in time for jul bord. Any idea whether a baking sheet or aluminum as a lid would work, in a pinch?
Many thanks,
Kristina
Hi Kristina,
A baking sheet works just fine. How cool that you can use your dad’s pan! Let me know how it goes.
Kristi
This bread really is perfect! So easy to make, it is delicious, and it keeps very well. I froze 1/3, gave 1/3 away to my Danish parents, and ate 1/3 over a couple days. The frozen piece was just as good as the piece we ate fresh. For others unable to acquire Bob's Red Mill 7 Grain cereal, I used Rogers Porridge Oats and Ancient Grains (available at my local Superstore in Ontario), and it turned out great. Worth the purchase of a pullman loaf pan! I will make regularly. Thanks for the recipe!!
Hi Julie,
Thanks for your comment! I'm so glad you enjoyed the bread, and THANK YOU for the tip on the cereal. The Bob's Red Mill brand has been difficult to track down recently. Happy baking!
Kristi
Very good recipe! I appreciate a well-written recipe with good instructions. The bread was very good - just a little sweet for me but that is personal taste and not a reflection of the recipe at all. I made two loaves; we cut into one same-day once cooled and let the other sit overnight. I didn't notice much improvement - or really any difference - between the loaf we ate the day of baking and the one we ate the next day. Very tasty and nutritious bread.
I would note that I think the calorie calculation for this recipe is incorrect - I ran it through two calorie calculators and based on 16 servings, it comes in at 317 calories / slice not 238. Wanted to note this as it does make a difference for those on calories restricted diets.
I'm looking forward to trying some more of your recipes!
Hi Cath,
Thanks for your comment! I'm so glad you enjoyed the bread. I am just now in the process of adding nutrition information to the recipes so I appreciate you letting me know that. Sometimes the automatic calculation isn't always correct for some reason. Please let me know what else you try!
Kristi