Bursting with rye, whole grains and a variety of tasty seeds, Danish Rye Bread (rugbrød) is one of the most delicious and nutritious breads out there. a mixture of bread and rye flour helps create a sturdy gluten structure which holds the bread aloft and keeps it from sinking in on itself (a common problem with rye breads); AND

Hello Sune, There are two parts of the recipe which I felt were not quite clear for a first-time user of the recipe (aka me). One is step 3 of mixing the dough “Strain whatever water hasn’t been soaked by the seeds and add the to the bowl.” I had to watch the video to see that any strained water would be not be used in the recipe…the words were ambiguous, IMO. Better wording, perhaps: “Strain and discard any water that hasn’t been soaked up by the seeds. Then add the seeds to the bowl.” In addition to coffee, Danes also enjoy other popular breakfast drinks like tea and hot chocolate. Many cafes and restaurants in Copenhagen offer a variety of hot drinks to go with your breakfast, including specialty coffee drinks, herbal teas, and hot cocoa made with rich, velvety chocolate. In Germany and throughout Scandinavia dense whole grain breads are particularly popular. You’ll see them served cut up in squares for a variety of hors d’oeuvres (for example, topped with gravlax/smoked salmon, a dollop of crème fraîche or hard-boiled eggs and a sprig of dill), served for breakfast with a tray of sliced cheeses and cold cuts, enjoyed for open-faced sandwiches or simply slathered down with good butter and jam.Karina Porcelli (10 September 2007). "You Call This Danish Pastry?". Saveur, Bonnier Corporation . Retrieved 8 December 2017. Herman Gertner owned a chain of New York City restaurants and had brought Klitteng to New York to sell Danish pastry. Gertner's obituary appeared in the January 23, 1962 The New York Times:

Rugbrød is a Danish bread, which is usually rectangular in shape. It is called molded bread because it is baked in a cake pan. It measures approximately 5 inches (12 cm) high and 10 to 12 inches (30 to 35 cm) long. If you are new to Scandinavian breads, particularly those containing rye flour, THIS is the place to start. Swedish Limpa is one of the easiest and most delicious rye breads out there and an excellent starting point if you are new to bread baking.The sourdough starter can be kept in the fridge in a plastic container for up to 14 days. If you do not bake with your sourdough starter within this period, you can keep it alive by feeding it. Mix some rye flour and water until it is a similar consistency as your dough and add this to your sourdough.

Over the last decade, traditional grains and different types of wheat have been revived to produce a wider variety of bread. Scoop the dough into a very large non-metallic bowl. The dough will bubble up so use a very large, deep bowl with plenty of head room. Cover the dough loosely with plastic wrap and set it in a warm place (ie, room temperature) for 24-48 hours, depending on how sour you want the bread. I’ve done both with great results. If you’re only letting it ferment for 24 hours we recommend first soaking the whole rye berries overnight before using them (drain thoroughly). Niamh said, "Wholegrain breads are preferable in their fat content; gram for gram it has fewer than half of the amount of some other varieties. Another edge wholegrain bread has over other bread types is the energy it provides. As the sugars within wholegrain breads take longer to digest compared to other types of bread, wholegrains make you feel fuller for longer." To spread on their bread, Danes typically use butter along with jam or honey. These sweet spreads balance out the savory flavors of the bread, cheese, and meat. Vegetables Smoked eel – Rye bread, butter, lettuce, smoked eel, scrambled eggs, garden cress, and cucumber on topSunflower seeds, Pumpkin seeds and flax seed bring texture, flavor and nutrients to this hearty, substantial loaf.