When you leave your home country, there are always some things you miss – and in my case (and probably also in the case of most other Danes), one of those things is rugbrød – or rye bread in English. Typically made with sourdough and whole-grain rye flour, it’s quite different from the whiter wheat-based breads that are more prevalent in the rest of the world. And, when you’ve been eating rugbrød more or less every day for your whole life, it’s *very* hard to get by without!

Even though I actually managed to find real sourdough rugbrød in shops here in Switzerland (you’ll have to look carefully though!), it just wasn’t the same – and hearing that it apparently wasn’t too difficult to make it yourself, I set out on a quest to find a recipe that could be made with ingredients easily found in Switzerland, and that was also easy and quick enough so that it could fit into my everyday schedule. And – spoiler alert – I succeeded! And as many of my friends (both Danish and other nationalities) really liked it and wanted the recipe, I thought I’d just do a writeup of it here – even though it’s a bit of a departure from my usual content (I got to take a couple of pictures though ;).
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