Danish Rye Bread Foodways

Rugbrød

Specialised

Dense wholegrain sourdough rye, usually with cracked rye and seeds, baked in a tin, sliced thin and eaten every day. It is the single most structurally important food in the country: it is the base of smørrebrød, the school lunchbox, and the working lunch. The surdej is kept and passed on, and a household that bakes its own has an opinion about it.