Rugbrød is the dense, dark, seedy rye loaf at the center of Danish home baking. It's a patient bread, made over two days, that rewards the wait with deep flavor and a slice that stands up to anything you put on it. We built ours on Bee Better Certified rye and bread flour from Vilicus Farms in Montana, layered with Kernza® flakes, pumpkin seeds, flax, and a touch of molasses. Add salt and oil at the loaf stage and bake at home.