Getting your Trinity Audio player ready... Recipe by Helen Dollaghan, from the Sept. 17, 1978, edition of The Denver Post. This bread freezes nicely. Slice very thin, and top with hard-cooked egg, ...

For many Americans, soft slices of white rye toast are vehicles for corned beef and pastrami, Swiss cheese and sauerkraut, and bacon, lettuce and tomato. But in the Scandinavian diet, rye takes on a ...

Dense, dark, and full of flavor, traditional Danish rye bread—known as rugbrød—is a staple of Nordic cuisine and the foundation of Denmark’s famous open-faced sandwiches, smørrebrød. This bread is ...

1. In a large bowl, pour the boiling water over the mixed seeds. Set aside for 15 minutes to soften the seeds. 2. To the bowl, add the molasses, salt, buttermilk, beer and yeast. Stir to combine. Stir ...

Simple, colorful, and rooted in tradition, this Danish-style salad brings together crisp vegetables, creamy feta, and the hearty crunch of rye bread croutons for a dish that feels both rustic and ...