Rugbrødschips

Flat rye pocket bread

The flat rye pocket breads represent a variation of the beloved 100% rye flour and sourdough breads, ranking among the most popular bread choices in Finland.

Oat pocket bread

Discover Finnish pocket breads, a versatile and tasty choice for families! Typically crafted from a blend of rye and wheat flours, pocket breads also come in oat versions.

Ruisreikäleipä

The ruisreikäleipä, translating to "rye hole-bread", is a popular traditional Finnish bread.

Ruisleipä

Ruisleipä is the general name for rye bread in Finland. Finnish people love rye, which explains why this 100% rye flour and sourdough bread is really popular there.

Originating from Hönö, a small island off the west coast of Sweden, this flatbread is known for its sweetness and a soft, light texture reminiscent of cakes. It has become a beloved treat for many in Sweden.

Tunnbröd

The tunnbröd, meaning "thin bread" in Swedish, has deep roots as a traditional flatbread born out of the practical need for long-term storage.

Limpa

The limpa is a classic Swedish bread that blends rye and wheat flours with a touch of rye sourdough.

Surdegsbröd

In Swedish artisan bakeries, a prevalent sight is the classic sourdough bread (surdegsbröd in Swedish), frequently crafted from a base of rye sourdough.

Rundstykker

Rundstykkers (Danish breakfast bread rolls), commonly translated as “round pieces”, are the Danish morning treat mostly eaten during the weekends.

Rugbrødsbolle

The rugbrødsbolle, akin to a "bun" version of the traditional Danish rye bread (rugbrød), is designed for individual consumption and serves as an excellent base for sandwiches.

	%	g
Pumpkin seeds	5	50
Sunflower seeds	5	50
Salt	3	30
Water (±)	27	270
Old rugbrød	35	350

	%	g
Whole rye flour	55	550
Light rye flour	20	200
Wheat flour	25	250
S500 CL	1	10
Sproutgrain Rye	60	600
Sapore Oberto	8	80
Dark Rye Malt	1.5	15
Yeast	2.5	25
Water (±)	80	800
Soaking	75	750

Mixing spiral		15 min in first speed.
Dough temperature		27-30°C
Bulk fermentation		20 min (in mixing bowl). Cover with plastic.
Scaling		250 g
Shaping		Place in a greased rugbrød mold and flatten down with a scraper. You should not go higher than ± 4 cm of rugbrød in your mold.
Final fermentation		45-60 min at 28°C and 80% humidity.
Oven temperature		260°C. Add steam. Then, fall down to 200°C.
Baking time		45 min, until the core temperature is of 96°C. Open damper for the last 10 min.
Finishing after baking		After cooling down, slice into 6 mm pieces using a slicing machine. Place the slices on perforated baking trays and drizzle with a bit of olive oil, followed by a sprinkle of sea salt. Bake at 120°C for 1 hr. Optional: temper dark chocolate until 32°C. Dip the chips halfway into the chocolate and allow them to cool on baking paper.

Our Products

Grow your business with our services

Our Commitments

Our way of acting

Search

Rugbrødschips

DISCOVER THE ESSENCE OF NORDIC BREAD CULTURE IN OUR TASTY RECIPES!

Ingredients

SOAKING (1 hour upfront)

FINAL DOUGH

Working Method

Tips

Discover

Other Bakery Recipes

Flat rye pocket bread

Oat pocket bread

Ruisreikäleipä

Ruisleipä

Isle of Hönö flatbread

Tunnbröd

Limpa

Surdegsbröd

Rundstykker

Rugbrødsbolle