Ymerdrys
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.
Rugbrød (Rye Bread)
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 🙂
Rugbrød (Rye Bread) crumbs
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.
Ymerdrys with dried raspberries
Ingredients:
200 gram Rugbrød (7 1/2 oz Dark Rye Bread)
2 tablespoons brown sugar
1/4 to 1/2 cup freeze dried raspberries, optional
Directions:
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!
Rugbrød
Source: adapted from Miras Madblog
You really have beautiful recipes Gitte. This is another one that I am anxious to bookmark and try. I love granola on top of my yogurt and I’m guessing this would be a tasty and unique version of a popular breakfast bowl in the states!
Thank you Julie, you’re much too kind 🙂
I’m happy I found your blog – the first post and I’m hooked. It’s so interesting to learn recipes from around the world. I am a Russian living near Boston, and we cook many Russian things that call for dark rye bread. But sometimes you don’t know what to do with the leftovers besides just making croutons for a soup. Now I know what I will make next time… Sweetened rye – this is something. 🙂
If you try the Ymerdrys watch it carefully when it’s in the oven because it will burn quickly. Also, I don’t know if you saw the recipe, but Øllebrød is another wonderful recipe great for using up leftover Rye bread.
https://mydanishkitchen.com/2011/09/05/%C3%B8llebrod-med-aeggesnaps-rye-porridge-with-creamed-egg-topping/
Thank you Gitte! I looked at this recipe and it is yet another interesting idea, especially that I like æggesnaps since childhood (we called it gogol-mogol).
To pasteurize egg yolks you just have to keep an egg in boiling water for 10 seconds (holding it in a table spoon). All bacteria is supposed to be just on and under the shell. I think all these egg beaters and egg whites in boxes are pure junk – nothing will compare with fresh organic eggs (one of my favorite foods).
Nadia, I completely agree. I don’t care one bit for the boxed pasteurized eggs. Thank you for the tip about dipping the egg in boiling water for 10 seconds 🙂 I’ve never heard that before.
I learned this tip on one of the cooking TV programs long time ago, and it stuck in my mind. 🙂
Nice to come here and learn about Danish cuisine. The idea of crisping bread with sugar to make the topping sounds like a great idea. Also, a pretty tasty way of getting more grains into the diet. Thanks for sharing this!
Thank you Tina. I am totally hooked on it and eat it just about every day on my yogurt.
This granola looks delicious – how healthy!
Cheers
Choc Chip Uru
Thank you Choc Chip Uru, it is delicious.