Danish rye bread (Rugbrød)
(Danish rye bread)
Rugbrød is a brown rye bread from Denmark, typically used as a base for popular Danish open sandwiches. Usually, it is sliced thinly, buttered, and topped with ingredients such as smoked fish, shrimp, boiled eggs, liver pate, cucumbers, or mayonnaise.
The bread is popular for being low in fat, containing no sugar or oil, and it is also very rich in dietary fiber and whole grains. It can be found at most Danish supermarkets or baked at home, and it comes in a few popular varieties: light rye bread, dark rye bread, sourdough rye bread, and coarse rye bread.
Although it is a staple at most Danish tables, rye bread in its numerous varieties is also very popular in Finland, Russia, Iceland, Estonia, Germany, and Latvia.
Part of
Thurgauer Käseschnitten
Thurgauer Käseschnitten is a traditional snack originating from Thurgau. It's usually made with a combination of rye bread slices, butter, scallions, leeks, garlic,... Read more
Stjerneskud
Stjerneskud is a popular Danish type of open-faced sandwich, part of the traditional Danish cuisine known as "smørrebr&... Read more
Sol over Gudhjem
The open-faced sandwich known as sol over Gudhjem is a variety of the ubiquitous Danish smørrebrød. It is prepared with buttered rye bread that&... Read more
Øllebrød
Øllebrød is a traditional rye bread porridge that is usually served as a sweet and nutritious breakfast. It consists of a mixture of stale rye bread soaked ... Read more
WHERE TO EAT The best Danish rye bread (Rugbrød) in the world (according to food experts)
