Rugbrauð

Rugbrauð is a traditional Danish rye bread. It is characterized by its dark color, dense texture, and slightly sweet, sour flavor. Historically, rugbrauð was a staple food in Denmark, providing essential carbohydrates and nutrients. The bread is typically made with a high proportion of rye flour, often including whole rye grains, and sourdough starter. Other common ingredients can include water, salt, and sometimes molasses or malt for added sweetness and color. The baking process is usually long and slow, resulting in a very moist and compact loaf. It does not typically contain yeast. Rugbrauð is often served sliced thinly and topped with various Danish delicacies such as herring, cheese, or liver pâté. It is also a common accompaniment to hearty stews and soups. While traditionally baked at home, it is widely available in bakeries and supermarkets across Denmark. Variations exist, with some recipes including additions like nuts or seeds. The distinct flavor profile of rugbrauð is a key element of Danish culinary tradition.