I love fresh baked bread! The smell makes me feel cozy and brings back fond memories.
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 Denmark, 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.