Our own version of this Danish classic is 100% rye with a generous quantity of soaked seeds. The long bake in an enclosed tin gives our Rugbrød its distinctive dark tinge (nothing added for colouring effect to this baby). Rugbrød must mature 1-2 days before being sliced and we put the baking date on our loaf so that you know when to start eating it. A classic base for Smørrebrød.
Price for whole loaf (half loaves available for half the price). Available with nuts of the week (+£1 for a full loaf).
Ingredients (allergens): rye flour, pumpkin seeds, sunflower seeds, brown linseed, water, salt. May contain traces of wheat, sesame and nuts.