Traditional and modern Scandinavian and Nordic recipes.

Friday, July 11, 2014

Rugbrød Drys - Danish Rye Bread Sprinkles


2 slices of rye bread 
1 tblsp coarsely chopped, blanched almonds 
2 tblsp brown sugar (or white sugar)
1 tblsp Canola Oil or butter 
Sprinkle finished rye bred on yogurt or "tykmaelk"

Rye bread Sprinkle 
Place rye bread, almonds and sugar in a food processor and pulse until desired consistency.  Pour the canola oil or butter and toast the rye bread crumbs on the pan for approx. 3-5 min. and keep stirring, so the rye bread crumbs don't burn. Pour the rye bread sprinkles onto a plate to cool down.
Place the rye bread sprinkle in a plastic bag or jar. It will keep  for approx. 1 week.

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