You're using the real Ø, that is great! Try to pronounce it - danes love when you try. People always butcher the words anyway.

It looks really good what you did, and there's no rules on what you can put on. My FIL makes on with chocolate and sausage.

There is no law that ryebread can't be of both wheat and rye, but it is heavily discussed on danish food forums.

I would claim you bread lacks of nuts. There can never be enough nuts!

Reciepe is in danish, but here you go: http://www.kvalimad.dk/page/min-bedste-rugbrods-opskrift/uuid/aca237c7-4f7c-11e6-bb64-59f604821870 Translation here:

• 8 parts water
• 4 dl leaven
• 4 dl cut rye kernels
• 4 dl cracked wheat kernels
• 4 dl of rye flour
• 4 parts wheat flour
• 2 tablespoons salt
• POSSIBLY. sauce color (Yes it feels like cheating, men who are weeks old like when rye bread is dark.)

I saw that you are using molasses. Danes might use "sauce color" - sovsekulør. I just buy the bottle, but what you're using is close.

be very careful not to make a sweet ryebread, that's swedish and you should never go there.

I like sprinkling nuts on top and on the sides of my bread - try that.

I made this today: https://i.imgur.com/FsUadXX.jpg

Your loaf tin is way more fancy than mine.

Cool you got the trick with the roasted rye bread - we call them rye bread chips