Rugbrød 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
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.
Buttered rugbrød is essentially the base on which the famous Danish open sandwich smørrebrød is created.