On the summer camp with ATU my friends and I ate tons of these small snacks from Kohberg (one of the sponsors of ATU). Basically these snacks were small buns of rye bread – but with chocolate. And everything becomes a hundred times better when chocolate is included ;)
Rye bread is a typically Danish bread. You can’t get it anywhere but in Denmark. Germany, Sweden and Norway has a kind of rye bread as well – but not exactly the same (the german one is too dry and the swedish too sweet). I can’t think of any Dane I know who doesn’t like rye bread. This bread is a part of our society. It’s cultural history. Ok – maybe not, but close.
The bread is very special. Very dark, heavy and has a hard crust. And it is stuffed with seeds and whole meal. But still it is dreamy soft in the centre and very flavorful.
If I had to choose one single kind of bread to live on for the rest of my life I’d definitely be rye bread.
Rye bread is best homemade, but a lot of people don’t bake it themselves. And I don’t either. The reason is that it usually require a sour dough. But I’ve managed to make these without sour dough. You just have to let the dough raise for minimum 12 hours.
Oh and I almost forgot: The perks aboout this delicious bread is that it is very healthy and very very very filling.
But that’s enough talk about the bread. Let’s move on to the subject of this post:
Well, basically these small buns are perfect;