Rugbrød
Form: Rectangular
Country of origin: Denmark
What distinguishes it from other methods of bread making: Made solely with rye, one-third of which is sprinkled with leaven
Category of bread: (5) Belongs to group of extra-black breads, similar to Russian darnitski, German baeurnbrot and pumpernickel, Polish pradnik, etc.
Particularity: It is the basis for the smørrebrød or “buttered bread”, famous in the same way as the jambon-beurre ham and butter sandwich in France
Ingredients: Rye flour; wheat flour; crushed rye seeds; leaven or baker’s yeast; buttermilk; warm water; sunflower, flax and sesame seeds; salt
Denmark
In its own way, one could say that this rye bread is a Danish cultural exception in that it is associated with an open-face buttered sandwich that makes up a very strong part of the national gastronomic identity. One reinforces the other. It is in fact slices of rugbrød that the Danish use to invent and reinvent their smørrebrød, which is always spread with butter before spreading a myriad of other things on it. The invention of the buttered, open-faced rye sandwich dates back to the 13th century, but one is tempted to date it even further back, to the mythical times of the Vikings. Smørrebrød is an absolute must for anyone wanting to experience the quintessence of Danish culture.
Recipes for rugbrød vary from one region to another. It is possible to refine the basic recipe of rye flour, leaven or baker’s yeast, buttermilk and salt with numerous original additions: whole or crushed rye seeds; sunflower, flax or sesame seeds. The same thing applies when it comes to using it. Using a slice of buttered rugbrød, one can make an appetizing, healthy smørrebrød. There are no limits to what you can add.
The acidity of sourdough bread makes it possible for these buttered slices to taste good with charcuterie as well fish, to which can be added chopped boiled eggs, jellied meat juices, slices of onions and cucumber, capers, dill, chives, etc. Smørrebrød buttered or spread with lard and covered with pickled herring or smoked eel might well be the limit. It is a question of taste, and especially in a country, especially in a country that has made it a matter of ethics to protect it.