Danish rye bread (Rugbrød) from Smörgåsbord: The Art of Swedish Breads and Savory Treats by Johanna Kindvall

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roast beef (Rostbiff); Danish roast pork with crackling (Flæskesteg); Chicken salad with garden cress (Kycklingsallad med smörgåskrasse); Mustard herring (East Village senapssill); Horseradish relish (Pepparrotsrelish); Danish curry remoulade (Dansk remouladsås); Crispy onions (Rostad lök)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Bread should rest for 12-24 hours before serving. Can substitute stout beer for porter beer; and the book’s “Sourdough starter” recipe for sourdough starter.

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