A Stir The Pots Post

Tasting Danish Rye

by | Apr 16, 2017 | Bread, Rye

Having learned the Danish method for making rye bread, I had to share the results. My sous chef and breakfast cook were not quite as fond of it, as me, commenting that they felt it wasn't fully baked. They ended up toasting it, then slathering Swedish lingonberry jam. I covered my untoasted slices with cucumber, salmon, and caviar for what's known as a "smorrebrød," pictured below. 



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