But not just any bread. In English it’s commonly know as Open Faced Sandwiches. 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! 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. Also, you can add cheese, pickles, avocado, fresh onion, as well as fig. The bread is a Danish rye, a small, dense rectangle of grains and seeds. For centuries, rugbrød has played an important role in Danish food culture. Avocado is not a traditional Danish smørrebrød topping but always a welcome addition to our table. 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. Hope you enjoy this recipe as much as we do. Each one is first butter and bread. Bread is a very important part of the Danish table, specially rugbrød which is sough-dour rye bread. Preparation / Zubereitung 1. The key to this rye recipe is to use really ripe avocados. Classic toppings include pickled herring and fresh shrimp, although anything […] Rye was the most commonly used grain for bread until the beginning of the 20th century. Rye bread in Europe isn’t like the deli rye bread at the store. This Danish rye bread is called rugbrød and it is what generally forms the base of smørrebrød. 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. 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. Smørrebrød is a Danish open sandwich, and sol over Gudhjem is a variation of the dish from the Island of Bomholm. The beauty of smørrebrød lies in its simplicity. "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. Place each half on two slices of rye bread and give each avo a gentle mash with your hand. 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. 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. In other words, even a thin slice has robust flavors. In Danish, smørrebrød means butter and bread, but these open sandwiches are a lot more than that. Rye bread is a staple to the Danish diet and is most commonly seen as the star of the Danish smørrebrød (open-faced sandwich). 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. 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. A handful or two of baby arugula leaves or other small lettuces. How to Make Smørrebrød, Denmark's Contribution to the World's Great Sandwiches. To foreigners perhaps the strangest Danish bread is the rugbrød – rye bread. Danish Rye Bread - Easier Than Ever. It doesn’t get much more traditional in Danish culture than with smorrebrod (literally meaning “buttered bread”). Danish Rye Bread - A Quick & Easy Danish Rye Bread Recipe. Danish Rye Bread recipe makes 2 loaves. 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. This helps the rye bread bake properly and gives it its characteristic square shape. See more ideas about Smorrebrod, Danish food, Scandinavian food. Try this easy Danish rye bread recipe at home to bring the traditions of Scandinavia into your kitchen: For those of you who’ve mastered the art of lockdown sourdough, Danish rye bread is an appealing variation on a theme. It is a sourdough whole grain rye bread, a very dense and dark bread, slightly sour and very filling. 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. It is almost always baked in a 13 x 4 inch pullman pan with a lid. ... and garnishes carefully placed atop a thin slice of buttered rugbrød, Denmark’s beloved dark, dense rye bread. "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. 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. The definitive Danish lunch, smørrebrød (roughly, “smer-buhd”) are open-faced sandwiches. Danish Smørrebrød is a traditionel famous danish dish. Smørrebrød ist eine dänische Stulle, hier belegt mit kaltem Roastbeef, einer Curry-Remouladensoße, Röstzwiebeln und geriebenem Meerrettich. A Danish guide to the precisely layered but unfussy open-face sandwich 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 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. Because Danish rye bread, unlike that of the other Scandinavian countries or German rye bread, is more bitter, less sweet and darker. 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). 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. 8-10 slices roast beef (thinly sliced) Danish Remoulade, recipe follows. ... For the Smørrebrød: 4 thin slices dense rye bread (such as rugbrød) Butter for spreading, preferably salted. Plus, love adding different type of seeds to give the bread a little extra texture and taste too. 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. It is actually pretty easy to make a homemade rye bread - it only requires some patience. It’s dark and heavy, and often contains different seeds. 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. 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