Rye bread (Rugbrød) from Eat Copenhagen: Recipes and Stories from Scandinavia (page 210) by Trine Hahnemann

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

Accompaniments: Beetroot patties (Rødbedefrikadeller); Beetroot tartare (Rødbede tatar)

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

    Requires making a rye sourdough starter, which takes 3 days. Then requires an additional 2 days preparation.

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