Rugbrod

Rugbrod

Found under different names such as Rugbrød in Denmark, Ruislimppu in Eastern Finland, or even Rågbröd in Sweden, it is a strong part of the food culture in the region.
The first recipe of Danish rye bread goes back to 1703, but Danes have eaten Rugbrød for more than a thousand years. Today, rye bread is still an absolute essential in Nordic cuisine. Many kinds of Danish open-faced sandwiches are built on top of rye bread.
Traditional sourdough is almost always used for this bread as commercial yeast is often not suitable since the rye flour produces a rather acidic environment in which regular yeast doesn’t survive well.
This bread often contains a lot of grains and kernels, as well as barley malt syrup or sugar. Its high levels of protein and dietary fiber make it a very nutritious bread.