This Easy Slow Cooker Danish Sourdough Rye Bread (Rugbrød) is the easiest recipe for authentic Danish rye bread you’ll find! Packed full of nutrients and dietary fibre, this seeded Danish rugbrød is perfect for a healthy breakfast or lunch!

Table of contents
- Background
- What Makes This Danish Rye Sourdough Bread Recipe Easy?
- Why You Should Make Easy Slow Cooker Danish Rye Bread
- How To Make Slow Cooker Sourdough Danish Rye Bread
- Storage
- Freezing
- Danish Open Sandwich (Smørrebrød) Suggestions
- More Rye and Slow Cooker Sourdough Bread Recipes
- Frequently Asked Questions
- Conclusion
Background
I’m half Danish, so I grew up eating Danish open sandwiches (smørrebrød).
I’ve been making do with German rye bread from the supermarket over the years, but it’s not the same as malty, dense, chewy traditional Danish rye bread.
The only way to get my fix of the real stuff was to drive many miles to Ole & Steen, which was neither practical nor affordable!
Hence, I wanted to create an everyday foolproof, budget-friendly Danish Rye Bread recipe using sourdough (not commercial yeast) and my slow cooker.
After months of development, I knew I’d cracked it when my Danish mother gave my rugbrød 10/10 for flavour and texture!

What Makes This Danish Rye Sourdough Bread Recipe Easy?
This is the easiest sourdough rye bread recipe you’ll find. It’s very forgiving, and you literally can’t go wrong!
I researched every method and tip, and over five months, streamlined the process to the bare minimum necessary.
- As with my existing slow cooker sourdough sandwich bread recipe, you only need to perform the initial fermentation in the loaf tin, and no final proof is required. I experimented with bulk fermentation in a bowl and further proofing in a loaf tin, but it wasn’t necessary.
- Mixing the rye sourdough in a stand mixer for 10 minutes makes no difference. Hence, I mix the dough by hand using a rubber spatula.
- There is no need to pre-soak the mixed seeds (hemp, golden linseed, pumpkin and sunflower seeds).
- Rye kernels, which would need soaking, aren’t necessary as the mixed seeds provide enough texture and flavour.
- Making the rye bread darker in colour by using gravy browning, cocoa, or molasses is not necessary.
- The malt flavour comes from the malted flour, so there’s no need to add barley malt syrup.

Why You Should Make Easy Slow Cooker Danish Rye Bread
- Quick & Easy to Prepare: The ingredients are mixed to form a dough, which is then transferred to a loaf tin, left to ferment in a single proof for several hours, and then baked in the slow cooker.
- No Mess: Your hands and counter stay mess-free.
- Health Benefits: A great source of dietary fibre and various nutrients. Improved digestion, gut health and better blood sugar control are just some of the benefits of eating sourdough rye bread. In a recent Instagram reel, even Tim Spector recommended wholegrain and rye sourdough bread.
- Healthier Sandwiches: Open-faced sandwiches contain more toppings and less bread, resulting in fewer carbohydrates and more protein. This can also aid weight loss.
- Budget Friendly: Baking your own artisan sourdough rye bread is far cheaper than buying from a bakery, where loaves cost around £6.50 for a smaller loaf. I priced mine up at £2 excluding energy cost.
- Energy Efficient: Baking in a slow cooker, which acts like a Dutch oven, saves you money compared to baking in an oven.
- Cooler in Summer: No one likes switching on a hot oven on a hot day, so this slow cooker rye bread will keep your kitchen much cooler.
- Holiday Friendly: There’s no need to miss out when you’re away in a holiday home, caravan or RV. This recipe is perfect for a tiny kitchen.
How To Make Slow Cooker Sourdough Danish Rye Bread
Full instructions in recipe card below.
Ingredients

- Sourdough Starter: Fed with strong white bread flour on the day of baking. It should double in size. If you don’t have a starter, then follow this guide on how to make a starter.
- Tepid Water: Cold water will also work, but don’t use warm water. I like to use cooled boiled water, or add cold water to hot water from the kettle.
- Dark Rye Flour: I use Dove’s Organic Rye Flour; avoid light rye flour.
- Strong Malted Bread Flour: I recommend Matthew’s Cotswold Crunch, a combination of strong bread flour, malted wheat flakes, malted barley and rye flour. It gives a beautiful nutty, malty flavour.
- Mixed Seeds: I use a combination of hemp, golden linseed, sesame and pumpkin seeds.
- Salt: I use sea salt flakes, but you can use any free-flowing salt, eg ground Himalayan salt.
Equipment
The 2 most important pieces of equipment are:
- 900 g/2 lb loaf tin – I avoid non-stick tins and prefer the Mermaid Hard Anodised Loaf Tin made by Samual Groves.
- A large 6.5 L (6.8 Q) Slow Cooker (Crockpot), as a standard-sized one, will be too small.
Method
- Grease a 900g/ 2lb loaf tin with butter.
- Place a large bowl onto the scales and weigh the tepid water and sourdough starter.
- Mix the starter and water with a spatula.
- Add the rye flour, strong malted bread flour, mixed seeds and salt.
- Mix well with a spatula to form a wet dough.
- Scrape the rye sourdough into a loaf tin.
- Flatten the surface with a wetted rubber spatula or wet hands.
- Place the loaf tin into a large clear bag, seal with a clip, and bulk ferment on your work surface until the dough has risen by 25% and has around 10 pinprick holes. The time this takes will depend on the room temperature (it can be between 5 and 16 hours).
- Sprinkle additional mixed seeds over the top.
- Bake the rye sourdough in a slow cooker on high for 3 hours and 10 minutes (internal temperature should reach 98 – 99°C).
- Once baked, allow the rye bread to cool for 10 minutes in the tin.
- Then tip the rye bread onto a wire rack to cool.
- Once cool, place the loaf into a bag to soften. Allow 12 to 24 hours before slicing.
Substitutions
Get creative and mix things up a little!
- Top the rye dough with rolled oats instead of mixed seeds.
- Add caraway, flaxseed, chia, fennel, coriander, cumin or sesame seeds to change the flavour of the rye bread.
- Substitute some of the seeds for chopped nuts, eg walnuts.

Storage
Danish Rye Bread should be stored in a sealed plastic bag (I use recycled cereal bags) or a large beeswax wrap to prevent the loaf from drying out. It should keep for up to 5 days.
Freezing
Since this loaf yields about 28 thin slices of rye bread, I keep half wrapped at room temperature and slice and freeze the rest in a sealed plastic bag.
Use frozen rye bread within 3 months of freezing.
Rye bread is extra tasty and chewy when toasted straight from the freezer.
Danish Open Sandwich (Smørrebrød) Suggestions
There are so many wonderful toppings you can use on Danish rye bread. Here are a few:
- Leverpostej (Danish Liver Pate) – served warm is a total dream!
- Pickled Herring
- Egg & Prawn
- Cheese & Ham
- Egg & Ham
- Sliced Roast Beef (or other cold cuts)
- Tinned Mackerel in Tomato Sauce mixed with lemon juice and mayonnaise.
- Fried Breaded White Fish with Remoulade
- Smashed Avocado with a Poached Egg on toasted rye bread (not Danish, but incredibly delicious)!

More Rye and Slow Cooker Sourdough Bread Recipes
Here are some more delicious bread recipes for you to try:

Frequently Asked Questions
Using the slow cooker negates the need for a second fermentation. As the temperature gradually rises, the rye sourdough undergoes an additional proofing before it is finally baked.
I found poking holes in the rye sourdough no difference to the finished rye bread. However, if you have a “floating crust” above an air pocket, do this next time.
Yes, if you have one, you can use that, but I haven’t tested this.
You may have flattened the middle of the top of the dough lower than the sides. Try to flatten the sides down further to keep the middle slightly raised. Alternatively, you may have overproofed during bulk fermentation, so reduce the proofing time. Either way, you will still have a delicious loaf of rye bread.
Yes, freezing and toasting rye bread lowers the glycaemic index. The freezing process increases resistant starch, which the body digests more slowly. Resistant starch is a prebiotic that aids a healthy gut microbiome.
Yes. If you need to stall the bulk fermentation process, put the rye sourdough in the fridge overnight. The following morning, place it on the counter to continue. When the weather is cold, bulk fermentation needs to be overnight or longer, but in the warmer months, this is too long.

Conclusion
You will love this foolproof, Easy Slow Cooker Sourdough Danish Rye Bread recipe. Once you know the fermentation time for your climate and kitchen, you can make this recipe without thinking.
I started making sourdough to improve my gut health around the same time that energy prices rose. This led me to use my slow cooker (Crockpot) as a cost-saving alternative, as it acts like a self-contained Dutch oven!
I don’t have days to spare making bread dough, as I’m sure you don’t. Hence, I created this recipe as an easy way to achieve the perfect loaf without the lengthy, complicated process.
Now you don’t have to waste your time on unnecessary steps, as I’ve done all the trial and error for you.
The main thing is not to stress over making slow cooker rye sourdough bread, make it fit in with you and not the other way round!
So, what are you waiting for? Go and bake some healthy and delicious Danish Rye Bread!
Pin Easy Slow Cooker Sourdough Danish Rye Bread (Rugbrød) for later!

Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
Easy Slow Cooker Danish Sourdough Rye Bread (Rugbrød)
Equipment
- 1 Measuring jug
- 1 Tablespoon
- 1 large glass mixing bowl
- 1 rubber spatula
- 900 g / 2 lb loaf tin (I use a Mermaid Hard Anodised loaf tin)
- 1 large clear food bag (I recycle cereal bags)
- 1 food bag clip
- 6.5 L (6.8 Q) Slow Cooker (Crockpot)
- 1 nonstick spatula
Ingredients
- 75 g sourdough starter see notes
- 420 g tepid water see notes
- 250 g dark rye flour
- 160 g strong malted bread flour see notes
- 10 g sea salt flakes
- 200 g mixed seeds sunflower, pumpkin, hemp, golden linseed
Topping
- 35 g mixed seeds sunflower, pumpkin, hemp, golden linseed
Instructions
- Generously grease a 900g/ 2lb loaf tin with butter (or oil but I find butter works best).
- Place a mixing bowl onto the scales and weigh 420 g tepid water and 75 g of sourdough starter.
- Mix the starter and water with a spatula (don’t worry about being thorough).
- Add the rye flour, strong malted bread flour, mixed seeds and salt in this order.
- Mix well with a spatula until all the flour is incorporated. It should be the consistency of wet concrete.
- Scrape the dough into the loaf tin.
- Level the surface with a wetted rubber spatula or hand to eradicate any air pockets. Aim for the sides being lower than the middle (which should be slightly raised).
- Place the loaf tin into a large clear bag, seal with a clip and leave on your counter to bulk ferment until the dough has risen by 25% and has around 10 pinprick holes. This can take between 5 and 16 hours but will depend on the room temperature and time of year. (See notes).
- Sprinkle 30 g of mixed seeds over the top of the rye sourdough.
- Place the loaf tin into the slow cooker and bake on high for 3 hours and 10 minutes (core temperature should reach 98 – 99°C).
- Once baked, allow the rye bread to cool in the tin for 10 minutes.
- Then loosen with a nonstick spatula if necessary and tip the rye bread onto a wire rack to cool.
- Once cool put the loaf into a bag to soften (it will be hard and crusty at first). Allow 12 to 24 hours to pass before slicing and eating the rye bread.
- Store the loaf in a sealed bag or beeswax wrap to maintain moisture. Alternatively slice up and freeze in a food bag. Frozen Danish rye bread makes great toast.
Video
Notes
- Starter: Feed your starter 40 g of strong white flour and 40 g of tepid water a few hours before you start. Once it has doubled in size it’s ready to use.
- Tepid Water: I use a mixture of boiled water and cold tap water unless I happen to have tepid water left in the kettle.
- Strong Malted Bread Flour: I use Matthew’s Cotswold Crunch Strong Bread Flour. A similar flour is Dove’s Farm Organic Malthouse Bread Flour. They both contain wheat, malted wheat flakes, malted barley, and dark rye. Marriages do an Organic Strong Malted Brown Bread Flour, too, but it doesn’t contain any rye. I have not tested the Dove’s or Marriages’ flours, but I’d expect them to give similar results.
- Bulk Fermentation Time: On a hot day, this has taken me 5 hours, but on a cold day, 16 hours (ie, overnight). You will get to know what timing works in your kitchen. Don’t worry if you leave the dough to ferment for too long and have multiple holes, this rye bread is very forgiving. Your loaf might have a dip in the middle, but it will still be great rye bread. You really can’t go wrong with this recipe. If you need to delay bulk fermentation, put the sourdough in the fridge overnight, then take it out in the morning to continue proving.
Sarah Boyd
hello, is this possible without a slow cooker! I have bought all the ingredients and now discover my slow cooker is not big enough!!!
Camilla
Hi Sarah, I only tried baking this rye bread once in the oven and it had a pale/dried out on top but the loaf was perfectly edible (there’s a photo of it in my Instagram Stories under Rye Bread heading. I’ve looked at some scrawled notes I made at the time and I think I baked it at 220C fan for 10 minutes and then 160C fan for 40 – 70 (until internal temperature 99C). I also made a note that it could be done at 205C fan for 75 – 90 minutes. If I were to try this again I might put the loaf tin in a Dutch Oven in the oven or put foil on top for first half to prevent the surface drying out so much. Do let me know how you get on.
Sharon Christensen
I wonder if I could use a glass loaf pan instead of tin?
Camilla
Hi Sharon, I can’t see why you wouldn’t be able to as putting it into the slow cooker is no different from putting it in an oven.