1000 years with Rye Bread (Rugbrød)
The Danes has been baking and eating rye bread for the last 1000 years and for generations. Danish rye bread is very popular and used at the breakfast table – and for the open faces sandwiches – as well of being an important part of the everyday food consumption in Denmark. Each Dane eats about 20-25 kg of rye bread per year – which is around 8.5-9.0 million slices of various rye bread sorts every day – and Danish farmers harvest over 260,000 tons of rye yearly for home and the export markets. The rye bread is very suitable for the Nordic climate – and was introduced to the British – when the Vikings conquered Britain around year 980 AC.
Rye Bread is very healthy
The traditional Danish rye bread is a bit different from other Scandinavian countries and German baked rye bread – as it is respectively less sweet but more dark and sour then the rye bread baked and served in other European countries. The rye bread is rich in whole grain and full of dietary fiber with no fat – and a healthy alternative to other types of white bread – as rye also offers nutrient values like – phosphorus – magnesium – manganese – protein and vitamin B1. It takes more then 24 hours to prepare the sourdough and bake the rye bread.