RYE BREAD

Rugbrød (danish rye bread)

Good things take time. Our Danish rye bread uses a sourdough rise and requires three days to produce. The result is worth the wait. Our ryes- whether chia rye, soft carrot rye, crisp seeded rye, or rich chocolate rye - all showcase authentic flavour from our 100+ year old sourdough starter.

CHIA RYE

Made with rye and wheat flours, rye kernels, covered in chia and sunflower seeds.


Did you know? At the end of each day, any unsold Chia Ryes are returned to our bakery, shredded and reused. They are added to the mix of our delicious Skagen bread as well as the mix of the Chia Rye to help absorb more water into the dough. Why? Quite simply, it makes for a softer bread.

CARROT RYE

Made with rye and wheat flours, rye kernels, carrots, seeds and covered with oats.


Did you know? At the end of each day, any unsold Carrot Ryes are returned to our bakery, shredded and reused. They are added to the mix of our delicious Skagen bread as well as the mix of the Carrot Rye to help absorb more water into the dough. Why? Quite simply, it makes for a softer bread.

SEEDED RYE

Made with flax and sunflower seeds, rye kernels and a mix of rye and wheat flours, covered in cornflakes for a crisp crust.


Did you know? Any unsold Seeded Ryes are thinly sliced and rebaked into our Rye Chips.

RYE ROLL

Made with carrot rye, covered in pumpkin seeds