Comments on: Dark rye bread – Pane di segale

By: John

John — Sun, 22 Aug 2010 14:53:57 +0000

The Danes would use a thick refined sugar syrup from sugar beets which is quite dark and which also has malt added for flavor. So, it`s does not taste 100% right if using molasses because the taste of the malt syrup is not quite as strong as the molasses, but it`s as close as you can get without having the real stuff on hand.

By: Ben

Ben — Sun, 22 Aug 2010 12:48:52 +0000

I was in Denmark last week and had this bread at breakfast, every day – could’nt get enough of it! Just wondering if the “real” (that is, Danish) recipe would contain molasses? In my experience, molasses gives a very distinct flavor to bread, not one that I appreciate much. What do the Danes use in this recipe?

By: Chrissie

Chrissie — Fri, 26 Dec 2008 13:00:12 +0000

OI- Im danish!
We eat this every day for lunch with cold cuts or savory mayonaise based “salads” or leverpostej (liver pate) or dried sausage on top.
The bread is called “rugbrød” and is also the base for the famous danish open faced sandwiches. (which is just a more elaborate version of our lunch =) )

By: Anne (Papilles et Pupilles)

Anne (Papilles et Pupilles) — Tue, 18 Nov 2008 08:34:14 +0000

Thank you for this recipe. Ikea’s bread is good but yours is very very yummy !

By: Chocolate Shavings

Chocolate Shavings — Tue, 11 Nov 2008 14:16:10 +0000

I agree – I grew up in Paris and I have yet to find a place where the food is as rich in flavor… besides in Italy of course!