Ymer is a Danish milk product that was developed in the 1930′s. It’s similar to yogurt and buttermilk and it’s often served as a breakfast, snack or dessert. Unfortunately Ymer cannot be purchased in the US but I find that Greek Yogurt is a great substitute.
Ymerdrys is a topping that is sprinkled on top of the Ymer. It is made from Danish Rugbrød (Rye Bread) and the tart and sweet taste of the bread is a perfect compliment to the slightly sour Ymer. Many years ago I purchased Ymerdrys online but I was very disappointing because it was much too sweet. Then recently I came across homemade Ymerdrys, but could it be as good as what I remember from home? Yes it can! And it is very quick and easy to make
Ymerdrys is definitely one of those foods that I’ll be making on a regular basis. It’s a great source of fiber, a delicious addition to your Ymer or Yogurt and a great way to use up leftover Rugbrød. Now, Ymerdrys from back home did not have freeze dried berries in it, so that is completely optional, but I just wanted a little extra color in it and I had a bag of freeze dried raspberries sitting around waiting to be used up, besides it turned out über good. Also, when you choose your Rugbrød I would recommend choosing one that has some seeds into, it gives a little extra crunch after it’s baked.
200 gram Rugbrød (7 1/2 oz Dark Rye Bread)
2 tablespoons brown sugar
1/4 to 1/2 cup freeze dried raspberries, optional
Preheat oven to 375 degrees F (190 degrees C)
Break Rye Bread into large chunks and place in a food processor. Add brown sugar. Pulse until desired consistency. Place bread onto a baking sheet lined with parchment paper and bake in oven for 10-15 minutes. Watch it closely the last 5 minutes to make sure it doesn’t burn. Allow to cool on baking sheet. Place freeze dried berries into a small plastic bag and crush into small chunks. Add berries to Rye Bread and mix. Enjoy sprinkled over top of your Ymer or Greek Yogurt!
Source: adapted from Miras Madblog