Rugbrød
| Rugbrød | |
|---|---|
|
| |
| Type | Rye bread |
| Place of origin | Denmark |
| Main ingredients | Sourdough |
 Cookbook:Rugbrød  Rugbrød | |
Rugbrød (Danish pronunciation: [ˈʁuˌb̥ʁœðˀ]) (Danish rye bread)[1][2] is a very commonly used bread in Denmark. The common rugbrød usually resembles a long brown extruded rectangle, no more than 12 cm high, and 30–35 cm wide, dependent upon the bread pan in which it is baked. The ingredients typically include rye flour, cracked or chopped rye kernels and seeds such as sunflower seeds, linseeds or pumpkin seeds. Sourdough is almost always the base because commercial yeasts are unsuitable; the bread may be made exclusively with rye and wheat flour or contain up to one third whole rye grains. Ale or beer can be substituted for some of the water component of a recipe.
The bread is almost always very low in fat, its content comparable to most other varieties of bread. It contains no added oils or fats. Additional flavourings, other than salt, can include barley malt syrup. It is rich in whole grain and dietary fiber and contains little or no sugar, and is thus considered by many Danes as a healthy alternative to whiter types of bread.
Buttered rugbrød is essentially the base on which the famous Danish open sandwich smørrebrød is created.
See also
- Danish cuisine
- Æbleflæsk
- Schwarzbrot
- Rye bread
- Ruisleipä
- Pumpernickel
References
- ↑ Mellish, K.X. (2014). How to Live in Denmark: A Humorous Guide for Foreigners and Their Danish Friends. Primedia E-launch LLC. ISBN 978-1-63315-290-8. Retrieved February 7, 2015.
- ↑ Sheraton, M. (2015). 1,000 Foods To Eat Before You Die: A Food Lover's Life List. Workman Publishing Company. p. 0. ISBN 978-0-7611-8306-8. Retrieved February 7, 2015.