I love fresh baked bread! The smell makes me feel cozy and brings back fond memories.
Birkes (Poppy Croissants)
Growing up, these would be a special treat for a Sunday breakfast. (Birkes is the Danish word for poppy seeds.) My dad would go to the bakery and buy them freshly made. He still does when we come to visit. Now that I am baking them myself, I have a whole new appreciation for them. They are flakey like croissants and heavenly to eat when they are warm. At home, I bake enough to put some in the freezer, so my family can have them on weekend mornings when I do not have time to make them fresh. They just need to be warmed.
Grovboller (Whole Grain Rolls)
The warm smell that fills the house when I bake these rolls for my family carries with it treasured memories from my childhood. There were days when my sister and I came home from school and smelled rolls being baked. Right away we knew what we had to look forward to; sitting at the kitchen table with our mom, enjoying the warm rolls, drinking hot chocolate, talking about our day. Those were moments we cherished. These rolls are great for breakfast with lots of whole grains to fill you up; a great way to start the day. My son likes to have one half with creme cheese and the other half with honey or perhaps a little jam. Of course they are also great for sandwiches.
Grovfranskbrød (Whole Grain Loaf of Bread)
Walking into a Danish bakery is a feast for the eyes. It is one of my favorite things to do when I go back for visits. Besides all the pastries, cakes and cookies, the variety of loaves of bread is amazing. It always takes me awhile to decide what to buy because it all looks so good! This bread has become one of my favorites to bake. It is wholesome, flavorful, crispy on the outside and soft on the inside. Enjoy it with a good, dry cheese, dip it in soup, use it as sandwich bread or just eat it warm with a little bit of butter.
Stenalderbrød (Stone Age Bread, aka Paleo Bread)
This bread became very popular some years ago with the introduction of the Paleo Diet. The Danish name, Stenalderbrød or Stone Age Bread, comes from the concept of eating like people did thousands of years ago when nothing was processed. This bread contains no flour, leavening, dairy or eggs. It is considered a good, non-carb alternative to rugbrød, a dark, whole grain, sourdough based bread that Danes in general eats lots of and is used for open-faced sandwiches, or smørrebrød, which is as Danish as it gets. When I am in Denmak, I like to take part in this, to me, newer trend in Danish baking (it wasn’t around when I was growing up). It has become a tradition that I pick up Stenalderbrød at a cafe upon arrival at the Copenhagen Airport, before getting on the train to go to my hometown. It’s a great way to start my visits – sitting on the train with a cup of coffee and a piece of Stenalderbrød while looking at the Danish landscape flying by and getting excited about seeing my family.
Stenalder Knækbrød (Paleo Crispbread)
Knækbrød, called crispbread in English, is a staple in many Danish households, and even more so in other Scandinavian countries. It is a crisp cracker, usually made with rye flour, but a number of new varieties have come out in the past years. My knækbrød is made without gluten. It contains seeds, gluten free oats and buckwheat flour which is gluten free despite the name. If stored cool and in an airtight container, knækbrød will keep for a long time.