Baguette and rugbrød topped with leverpostej (Danish-style liver pâté)
|Place of origin||Denmark|
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Rugbrød (Danish pronunciation: [ˈʁoˌb̥ʁœðˀ]) (Danish rye bread) is a very commonly used bread in Denmark. The common rugbrød usually resembles a long brown rectangle, no more than 12 cm high, and 30–35 cm wide, although shapes and sizes may vary, as well as the ingredients. Sourdough is almost always the base; the bread may be made exclusively with rye and wheat flour or contain up to one third whole rye grains. Variants with whole sunflower or other seeds also exist.
The bread is almost always very low in fat, its content comparable to most other varieties of bread. It contains no oil or flavouring (except salt), although it will often contain preservatives to keep it fresh longer. It is rich in whole grain and dietary fiber and contain little or no sugar, and is thus considered by many Danes as a healthy alternative to whiter types of bread.