Easiest Rye Bread

(I wish you could smell this picture)


If you’ve ever been to Denmark, you’ll understand why I have bread on my mind. We have just visited Copenhagen for my first time. Truth be told, I have been in and around various areas in Denmark before; have passed through the airport, but I’ve never spent real time inside the city.  I’ve heard Denmark referred to as the “Provence of the North,” am drawn to Danish design, am fascinated by it’s recent culinary success (it has the top ranked restaurant in the world which has a 3 month waiting list!) … and then, of course, there’s the Little Mermaid — many hooks. I’m going to have to return to more about our long weekend with kids in Copenhagen in another post but, today: if I were to start with the essential A,B,C’s of Denmark: their alphabet should really start with “B for bread:” Danish Rugbrød.

Recipe and more below…

I buy Danish Rugbrød in Stocholm at our bakery but, eaten in Denmark… it was even more dark, sour-doughy-delicious. (Another surprise about Copenhagen: every thing is organic — everything. Amazing … why is it so much more dominant than Sweden?) I’ll continue to let the bakeries rise these sour dough loafs on a daily basis, but, I did return home thinking of this fantastic and easy recipe for “Fil Milk Rye” and it’s a familyl favorite.  No yeast! Easy. Quick. Delicious.

In my time spent in Sweden, I’ve had friend after friend pass along their own versions of this recipe. It is so forgiving and yes, you can easily vary the ingredients, as long as you stick to the same ingredient type — like: Spelt flour for regular flour; change up the sunflowers seeds for pumpkin seeds or go halves with linseeds, for example.  This Scandinavian recipe for dark, textured, mildly sweet rye bread is a sister to the traditional Rugbrød but, you won’t believe how easy it is to make!

It’s also the perfect recipe to make with kids! You really only need one bowl. There’s no yeast so there’s no waiting; no rising and no kneeding. Happy Making!

Easiest Rye Bread (Fillimpa)
2 C Flour
3/4 C Whole Whear Flour
1 1/4 C Rye Flour
1 C Cracked Rye Kernals
1/2 C Wheat bran
1/4 C Whear Germ
1/2 C. Sunflower Seeds
1 t. sea salt
4 t Baking Soda
4 1/4 C Fil Milk *
3/4 dark syrup
Combine all dry ingredients. In a separate bowl, combine the filmilk, syrup and blend well. Buttter and line 2 standard sized bread pans (8-1/2×4-1/2″ | 9 x 5″ or 1.5 liter). Bake at 350 F for 100 minutes.
* If you can not find “filmilk” then you may substitute Buttermilk

Swedish translation:
5 dl vetemjöl
2 dl grahamsmjöl
3 dl rågsikt
2,5 dl rågkross
1 dl vetekli

1 dl solrosfrön
0,5 dl vetegroddar
1 tsk salt
4 tsk bikarbonat
1 liter lättfil
2 dl mörk sirap

Blanda alla torra ingredienser noga.
Rör ned filmjölk och sirap och blanda väl.
Smöra och bröa 2 st 1,5 liters brödformar.
Grädda 100 minuter i 175 grader.

Scandinavian open-faced sandwiches for breakfast | more here.

Something you night like:

Swedish Breakfasts
Danish design: HAY