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Danish Rye Bread — traditional dish from Copenhagen, Denmark
Bread Vegan

Food Flavour DNA

Nutritional Values

🔥110kcal
💪3gProtein
🌾18gCarbs
🥑2gFat
🌿4gFibre
⚖️50 gServing

* Per serving · 50 g. May vary.

Allergens

🌾 Gluten

Danish Rye Bread

How to order / say it
Say it Rugbrød — [ROO-bro]
Order I'd like the rugbrød, please.
Locally Jeg vil gerne have rugbrød, tak.
Say locally

Dense, dark bread made from rye flour, often used for smørrebrød.

Why try it?

Rugbrød is more than just a bread; it's a cornerstone of Danish gastronomy and daily life, representing the country's love for robust, nutritious foods. It's fundamental in iconic Danish dishes, especially smørrebrød.

How it tastes

Firm, with a slightly sour flavor due to fermentation. Its dense texture carries nutty and rich undertones, often enhanced with seeds or grains sprinkled through.

Origin & History — first documented: 1800

Emerging from medieval bread traditions, rugbrød was firmly established by the 19th century. It became a staple due to rye's hardiness in Northern climates, a practical and energizing staple for Danish laborers.

Recipe

Ingredients

  • 🌾 400 g rye flour
  • 500 ml water
  • 🧂 10 g salt
  • 10 g yeast
  • 50 g sunflower seeds
  • 🍯 30 g molasses

Method

  1. 1 Combine rye flour, water, salt, and yeast into a dough.
  2. 2 Add seeds and molasses. Knead until smooth.
  3. 3 Let it rise in a warm place for 2 hours.
  4. 4 Bake in the preheated oven at 180°C (356°F) for 40 minutes.

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All Europe recipes — Denmark — Copenhagen — Danish Rye Bread
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