Dense, dark, and full of flavor, traditional Danish rye bread—known as rugbrød—is a staple of Nordic cuisine and the foundation of Denmark’s famous open-faced sandwiches, smørrebrød. This bread is ...

For many Americans, soft slices of white rye toast are vehicles for corned beef and pastrami, Swiss cheese and sauerkraut, and bacon, lettuce and tomato. But in the Scandinavian diet, rye takes on a ...

Getting your Trinity Audio player ready... Recipe by Helen Dollaghan, from the Sept. 17, 1978, edition of The Denver Post. This bread freezes nicely. Slice very thin, and top with hard-cooked egg, ...

1. In a large bowl, pour the boiling water over the mixed seeds. Set aside for 15 minutes to soften the seeds. 2. To the bowl, add the molasses, salt, buttermilk, beer and yeast. Stir to combine. Stir ...

Add Yahoo as a preferred source to see more of our stories on Google. As my Danish last name should indicate, I grew up eating all kinds of foods from Denmark. As an adult, I prefer my sandwich ...

As a subscriber, you can share articles with family and friends - it only requires that they sign in or create a profile. The quality varies wildly as Politiken blind-tastes six different handmade rye ...

As my Danish last name should indicate, I grew up eating all kinds of foods from Denmark. As an adult, I prefer my sandwich open-faced; I always have at least three kinds of pickles in my fridge; ...