Rugbrød
This Danish sourdough loaf combines wheat flour and kernels with rye flour and cracked rye, then rises in three tins before a long, low finishing bake.
Equipment · Baking pans and tins
Greased rye-bread tin
Rye-bread tin
A greased rye-bread tin holds rugbrød dough while it proofs and bakes. Denmark’s National Museum documents a family recipe using three tins, but does not specify their material, shape or capacity.
The pan in a recorded Danish recipe
A rye-bread tin is a loaf pan that supports dough during proofing and baking. In a family rugbrød recipe recorded by the National Museum of Denmark, the mixed dough is described as having a porridge-like consistency and is divided among three greased rye-bread forms. The recipe asks for a covered rise of three to five hours, followed by about an hour and a half in the oven at roughly 170°C. It then directs the baker to remove the loaves from their forms and bake them for another half-hour at 90°C. The tin therefore shapes the loaf during the first bake, and it is removed before the second, lower-temperature bake.
Sources for this section
What is established about its form
The museum source identifies the function and number of pans, not their construction. It gives no material, dimensions, capacity, lid, coating or maker for the family's tins. The recipe is dated through its transmission: curator Lykke Pedersen received it in 1995 from her children's preschool teacher at a Copenhagen school. That is a date for the recorded family recipe, not for the origin of the tin or of rugbrød baking in Denmark.
A present-day Danish retail listing provides one modern comparison: Byens Landhandel sells a 3 L coated-metal rye-bread form made by Århus Isenkram. It shows that a purpose-named form is currently available, but does not establish that the 1995 household used this product or that all Danish rye-bread tins share its shape, material or size. Greasing is supported by the museum recipe; the sources give no general maintenance instructions.
Sources for this section
History
The National Museum of Denmark says curator Lykke Pedersen received the rugbrød recipe in 1995 from her children's preschool teacher at Skolen ved Bülowsvej. It specifies three greased rye-bread tins. The source does not date the tins themselves or describe their construction.
Equipment details
CapacityThe National Museum recipe does not give a capacity for its three tins. Byens Landhandel lists a separate contemporary coated-metal rye-bread form at 3 L; the source does not identify it as the recipe's form.
SizeNeither the family recipe nor the cited current retail listing gives dimensions for the tins in the recipe.
PowerNo power The pan itself is unpowered. The recipe uses an oven, but does not say what powers or heats it.
How you get oneBought, manufactured A current 3 L coated-metal rye-bread pan made by Århus Isenkram is listed by Byens Landhandel. This is a contemporary example, not evidence of how the family's three tins were made or obtained.
CareThe documented method greases the tins before filling them. It gives no cleaning, seasoning or storage instructions for the pans.
Made of
- Coated metal — material of a current retail example
Byens Landhandel lists a 3 L coated-metal rugbrød form made by Århus Isenkram. The 1995 family recipe does not identify the material of its three tins.
Places
Denmark
Documented use · Country evidenceThis is a country-level association for the documented recipe. It does not establish where the tins were made or that the practice is exclusive to Denmark.
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Sources
National Museum of DenmarkDocumented use · History · Method
Rugbrød med surdejThe recipe came to museum curator Lykke Pedersen in 1995 from her children's preschool teacher at Skolen ved Bülowsvej.
The dough is described as porridge-like and divided among three greased rye-bread forms.
The forms hold the dough through 3–5 hours of proofing and the first bake at about 170°C for 1.5 hours; the loaves are then removed and baked another 30 minutes at 90°C.
Cited in: The pan in a recorded Danish recipe; What is established about its form
Byens LandhandelContemporary form · Materials · Capacity · Acquisition
Rugbrød - stor formThe retailer lists a current 3 L metal rye-bread form with a coating, manufactured by Århus Isenkram.
This commercial product is a contemporary example; the National Museum recipe does not identify it or specify the three family-recipe forms' material or capacity.
Cited in: What is established about its form