The open sandwiches consisted of rye bread topped with the previous evening’s leftovers and were a pretty rustic affair. ... and garnishes carefully placed atop a thin slice of buttered rugbrød, Denmark’s beloved dark, dense rye bread. Smørrebrød (originally smør og brød, “butter and bread”) consists of a piece of buttered rye bread topped with fish, meat or cheese and finished with garnishes to make a visually appealing meal.. Denmark is located in Northern Europe and has one land border with Germany. Usually fermented, it's malty and sweet with a sour tang. But not just any bread. The bread used to make smørrebrød is the Danish rye bread – rugbrød. Avocado is not a traditional Danish smørrebrød topping but always a welcome addition to our table. It’s high in fiber and much denser than regular whole wheat bread too. This dense and distinctive loaf, packed with seeds and grains, is particularly good when used as the basis of smørrebrød, Scandinavia’s pretty open-faced sandwiches. Rugbrød simply means “rye bread” in Danish. A very healthy bread as well, it is the kind of bread that Weight Watchers recommends eating when trying to lose weight, it will keep you satisfied for a much longer period of time than regular bread. It typically consist of a piece of rye bread (in Danish called ”rugbrød”) with different toppings. This post may contain affiliate links. A handful or two of baby arugula leaves or other small lettuces. Love making this rye bread on the weekends. Rye bread is a staple to the Danish diet and is most commonly seen as the star of the Danish smørrebrød (open-faced sandwich). The quintessential Danish baked good is probably rugbrød, because not only is smørrebrød the national dish of Denmark, but many Danes eat it every single day! It is a traditional Danish tartine made of a dark rye bread buttered with a creamy texture and topped with anything you have. "Smørrebrød" (originally "smør og brød"; Danish for "butter and bread") usually consists of a piece of buttered rye bread ("rugbrød "), a dense, dark brown bread. It is almost always baked in a 13 x 4 inch pullman pan with a lid. In Denmark this rye bread (Rugbrød, Danish Rye Bread) serves as the basis for their smørrebrød (ie, smorgasbord) wherein it is served buffet style with any number of fine toppings and is also a common accompaniment for many meals. I’ve known many people who have visited Denmark or Germany, fell in love with this type of bread and returned home to their countries unable to find it there. To foreigners perhaps the strangest Danish bread is the rugbrød – rye bread. Essentially an open-faced sandwich usually featuring rye sourdough bread, smorrebrod present different combinations of seafood, meat, vegetables and condiments, and are typically enjoyed with a cold local beer or snaps (aquavit). It’s packed with a variety of seeds, grains, and cracked rye and is a healthy alternative to white bread. See more ideas about Smorrebrod, Danish food, Scandinavian food. www.danishsandwich.com/2011/01/real-danish-rye-bread-rugbrd.html "Pålæg" (meaning on-lay), the topping, then among others can refer to commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads. It is a sturdy, dense loaf that is comprised of rye flour, chopped rye grains and is often studded with sunflower, pumpkin and/or flax seeds. In other words, even a thin slice has robust flavors. Herring, or seafood, is one of the most common and famous Danish smørrebrød. This helps the rye bread bake properly and gives it its characteristic square shape. I was in Denmark on vacation this summer and was reminded about just how good freshly baked Danish rye bread (rugbrød) can taste - nutty, satisfyingly chewy, with a distinctively sour finish that lingers in your mouth. How to Make Smørrebrød, Denmark's Contribution to the World's Great Sandwiches. The beauty of smørrebrød lies in its simplicity. Rye bread or Rugbrød as it is called in Danish, is a type of bread which is packed with different seeds, grains and cracked rye and is therefore a very healthy alternative to regular white bread.. It’s dark and heavy, and often contains different seeds. ... For the Smørrebrød: 4 thin slices dense rye bread (such as rugbrød) Butter for spreading, preferably salted. Danish-style rye bread is the most traditional base for smørrebrød. The dark, compact, whole grain brick that takes some time to chew (and even longer to digest), is actually also the oldest bread we have in Denmark. Danish Open-Faced Sandwich, aka smørrebrød, derives from smør og brød, “butter and bread”. That said, it needs to be made with top-quality ingredients, starting with the bread. Also, you can add cheese, pickles, avocado, fresh onion, as well as fig. In its simplest form, smørre­brød can be just a slice of dense, seedy Danish rye bread called rugbrød spread with a thin layer of butter. The bread is a Danish rye, a small, dense rectangle of grains and seeds. Lightly butter a thin slice of Danish rye bread and cover with a couple of small lettuce leaves. This is a recipe for probably the most famous type of bread in Denmark. Rye bread is a core component of many meals, as you can see in these smørrebrød, but it’s sadly not that easy to get hold of here, or even in the UK when I was there. Danish Smørrebrød is a traditionel famous danish dish. The key to this rye recipe is to use really ripe avocados. At their simplest, smørrebrød are open-faced sandwiches built on a thin layer of dense sourdough rye bread called rugbrød.The name of the sandwich itself comes from the words for butter (smør) and bread (brød).However, you'll rarely find one that limits itself to those two ingredients. The molasses added to this bread recipe gives a great color and taste. Try this easy Danish rye bread recipe at home to bring the traditions of Scandinavia into your kitchen: Each one is first butter and bread. It doesn’t get much more traditional in Danish culture than with smorrebrod (literally meaning “buttered bread”). Plus, love adding different type of seeds to give the bread a little extra texture and taste too. For those of you who’ve mastered the art of lockdown sourdough, Danish rye bread is an appealing variation on a theme. Smørrebrød (Danish pronunciation: [ˈsmɶɐ̯ˌpʁœðˀ]; originally smør og brød, "butter and bread") is a traditional Scandinavian open-faced sandwich that usually consists of a piece of buttered rye bread (), a dense, dark brown bread, topped with commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads, and garnishes. The definitive Danish lunch, smørrebrød (roughly, “smer-buhd”) are open-faced sandwiches. Place each half on two slices of rye bread and give each avo a gentle mash with your hand. A Danish guide to the precisely layered but unfussy open-face sandwich This Danish rye bread is called rugbrød and it is what generally forms the base of smørrebrød. Jan 12, 2012 - If you’ve been to Copenhagen, however, you may very well have noticed window displays of row after row of meticulously arranged savoury treats and wondered what they are. 8-10 slices roast beef (thinly sliced) Danish Remoulade, recipe follows. Rye bread in Europe isn’t like the deli rye bread at the store. Sep 21, 2015 - Explore Claire Hartten's board "Smørrebrød on rye bread" on Pinterest. Danish Rye Bread - Easier Than Ever. Preparation / Zubereitung 1. Hope you enjoy this recipe as much as we do. Smørrebrød ist eine dänische Stulle, hier belegt mit kaltem Roastbeef, einer Curry-Remouladensoße, Röstzwiebeln und geriebenem Meerrettich. Danish Rye Bread recipe makes 2 loaves. 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