Eating this nutty loaf while it's still soft and warm takes me back to knocking on the bakers door in the very early hours on our way home many years ago when I lived in Denmark. We knocked, and the baker gave us enticingly warm bread to take home and devour. 

Our bellies needed filling after many hours of dancing to the likes of Depeche Mode and The Cure, drinking too much beer and/or Jägermeister, smoking Prince cigarettes, (and now and then pashing someone). We'd roll home with our warm, fresh bread - and sit around the kitchen table smothering it in butter and placing thin layers of chocolate made just for that (called Pålægschokolade pictured above). It was impossible to cut the Rugbrød well when it was still so pliable and warm like that. My host family was understandably particular about slicing the bread just right, which always made me nervous. I was not good at that, nor slicing the cheese evenly. But on these mornings correct slice size did not matter, we had bravely foraged this bread ourselves and we were too busy eating it all up, whispering our stories about the night and trying not to wake the house.

This isn't a recipe for Rugbrød, (although I have a good one if you want) - but it reminds me of those days so much and really is almost as easy as knocking on the baker's door. 

You can change this up as you wish - exchanging the nuts, the seeds, the sweetener, and the fats as you wish. I mention I like to use whey in there if I have it but you don't need to. We have packets of it pre-mixed ready to 'just add water' that we made it up for an event that now has to wait. Go on - gather your seeds and nuts, mix it all up and let it soak. It's yummy sardines, liver paste, cheese or sweet with banana and cinnamon or butter and chocolate. Everything goes well on it. 

Link to magic nutty bread life>

Written by Sharon Flynn

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