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. 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. The bread is a Danish rye, a small, dense rectangle of grains and seeds. It’s dark and heavy, and often contains different seeds. The molasses added to this bread recipe gives a great color and taste. 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. It is actually pretty easy to make a homemade rye bread - it only requires some patience. That said, it needs to be made with top-quality ingredients, starting with the bread. Cut the avocado in half, remove the stone, scoop out the avocado flesh with a spoon and slice very finely. 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. It doesn’t get much more traditional in Danish culture than with smorrebrod (literally meaning “buttered bread”). Rye bread is a staple to the Danish diet and is most commonly seen as the star of the Danish smørrebrød (open-faced sandwich). Love making this rye bread on the weekends. The beauty of smørrebrød lies in its simplicity. For centuries, rugbrød has played an important role in Danish food culture. Danish Smørrebrød is a traditionel famous danish dish. In English it’s commonly know as Open Faced Sandwiches. (Smørrebrød translates to butter and bread.) Yes you can get rye bread, but not Danish-style, so for these I made my own with this recipe that I found, which worked well. Smørrebrød is a Danish open sandwich, and sol over Gudhjem is a variation of the dish from the Island of Bomholm. Smørrebrød have been eaten in Denmark since the early 19th century when lunch was the main meal of the day for the largely agricultural working population. How to Make Smørrebrød, Denmark's Contribution to the World's Great Sandwiches. This post may contain affiliate links. We use this dense, seeded bread for open-faced sandwiches, or smørrebrød. Rugbrød simply means “rye bread” in Danish. The key to this rye recipe is to use really ripe avocados. Lightly butter a thin slice of Danish rye bread and cover with a couple of small lettuce leaves. 8-10 slices roast beef (thinly sliced) Danish Remoulade, recipe follows. Rye bread’s flavor goes perfectly well with butter and the other ingredients that are typically used to make a Smørrebrød. Bread is a very important part of the Danish table, specially rugbrød which is sough-dour rye bread. In Danish, smørrebrød means butter and bread, but these open sandwiches are a lot more than that. ... and garnishes carefully placed atop a thin slice of buttered rugbrød, Denmark’s beloved dark, dense rye bread. "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. Danish Open-Faced Sandwich, aka smørrebrød, derives from smør og brød, “butter and bread”. 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. Plus, love adding different type of seeds to give the bread a little extra texture and taste too. A handful or two of baby arugula leaves or other small lettuces. Danish Rye Bread recipe makes 2 loaves. Place each half on two slices of rye bread and give each avo a gentle mash with your hand. Smørrebrød is a traditional Danish open-faced sandwich consisting of buttered rye bread that is topped with numerous ingredients and typically accompanied by vegetables, herbs, and salads. Rye bread in Europe isn’t like the deli rye bread at the store. It is a traditional Danish tartine made of a dark rye bread buttered with a creamy texture and topped with anything you have. ... For the Smørrebrød: 4 thin slices dense rye bread (such as rugbrød) Butter for spreading, preferably salted. Rye was the most commonly used grain for bread until the beginning of the 20th century. To foreigners perhaps the strangest Danish bread is the rugbrød – rye bread. 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. If you aren’t familiar with rugbrød, or Danish rye bread, you’re really missing out! 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. 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 is a sourdough whole grain rye bread, a very dense and dark bread, slightly sour and very filling. If you've been baking Danish rye bread or rugbrød at home or if you are lucky enough to have a bakery nearby that makes rugbrød for you, you are probably looking for ways to put this hearty, delicious bread to good use. See more ideas about Smorrebrod, Danish food, Scandinavian food. Also, you can add cheese, pickles, avocado, fresh onion, as well as fig. It typically consist of a piece of rye bread (in Danish called ”rugbrød”) with different toppings. The open sandwiches consisted of rye bread topped with the previous evening’s leftovers and were a pretty rustic affair. 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. Usually fermented, it's malty and sweet with a sour tang. 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. 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. Danish Rye Bread - Easier Than Ever. It is almost always baked in a 13 x 4 inch pullman pan with a lid. "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’s high in fiber and much denser than regular whole wheat bread too. Sep 21, 2015 - Explore Claire Hartten's board "Smørrebrød on rye bread" on Pinterest. In other words, even a thin slice has robust flavors. This is a recipe for probably the most famous type of bread in Denmark. But not just any bread. Smørrebrød ist eine dänische Stulle, hier belegt mit kaltem Roastbeef, einer Curry-Remouladensoße, Röstzwiebeln und geriebenem Meerrettich. For those of you who’ve mastered the art of lockdown sourdough, Danish rye bread is an appealing variation on a theme. Jan 17, 2016 - In order to make Danish open-faced sandwiches, you need dark, dense rye bread generously slathered with butter. Toppings include ingredients such as cold cuts of meat, cheeses, spreads, meatballs, caviar, and … 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. Classic toppings include pickled herring and fresh shrimp, although anything […] www.danishsandwich.com/2011/01/real-danish-rye-bread-rugbrd.html A Danish guide to the precisely layered but unfussy open-face sandwich It’s packed with a variety of seeds, grains, and cracked rye and is a healthy alternative to white bread. Danish Rye Bread - A Quick & Easy Danish Rye Bread Recipe. Hope you enjoy this recipe as much as we do. The definitive Danish lunch, smørrebrød (roughly, “smer-buhd”) are open-faced sandwiches. This Danish rye bread is called rugbrød and it is what generally forms the base of smørrebrød. Herring, or seafood, is one of the most common and famous Danish smørrebrød. 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. Avocado is not a traditional Danish smørrebrød topping but always a welcome addition to our table. The bread used to make smørrebrød is the Danish rye bread – rugbrød. 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. This helps the rye bread bake properly and gives it its characteristic square shape. 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