In Denmark, rugbrød, or rye bread is used for open faced sandwiches mostly for lunch.
The variations are numerous and constitute a part of Danish cuisine and culture.
This is an easy keto recipe, made with nuts and seeds, that does not fall apart when slicing. Store in the fridge, or if you make a bigger batch, it is also freezer friendly.
Scandinavian Keto Bread aka Rugbrød
- 100 g sesame seeds
- 150 g sunflower seeds
- 180 g almonds
- 100 g walnuts
- 100 g hazelnuts
- 60 g olive oil or any fat you like
- 80 g water
- 25 g fresh yeast or 21 g dry yeast that is 3 packets. It is only for the smell.
- 20 gr vinegar apple cider is best because it smells yeasty due to the fermentation
- 50 g ground flaxseed
- 300 g eggs
- 10 g salt
Preheat oven to 180oC.
Coarsely grind 2/3 of the nuts and seeds.
Soak the remaining 1/3 of the nuts and seeds in water while you are putting together the rest of the ingredients. This helps slicing the bread, as the whole nuts are easier to cut through when they have absorbed water and are not dry.
Strain the soaked nuts from the water and mix the rest of the ingredients in a bowl adding both dry and soaked nuts and seeds.
Put the dough in a tin as before mentioned and bake for 35 mins.
I choose to bake it in a metal bread tin with a baking paper insert, I find it easier to remove the bread this way, I just pull the baking paper. But your favourite one will do.
If you don’t have these particular nuts and seeds, or if you have other preferences, use those instead, the same quantities. The only seed that cannot be replaced is the flaxseed, as it is the glue that bonds all the rest.