Having lived in Scandinavia for a number of years; there are certain things one grows fond of, and Rugbrød, whole grain rye bread would be one of them. This is just not whole wheat bread but 3 pounds of grainy goodness in every loaf.
Due to the pleading of my Frisian cohab and an longing for something toothy on my own part. I started looking around for a new recipe for rye bread. As the fates would have it the Sesame Turquoise Baker at her blog, "A Life in Denmark" just published this recipe. (link) It is the best Rugbrød that I have baked and one of the best I have tasted.
I like to use organic flours and grains as the bread seems to raise a bit better. The breads also feel as if they have more food content when based on organic products.