Danish dense dark rye bread made from coarse rye flour, cracked rye kernels and a long sourdough fermentation. The foundation of every smørrebrød and the staple loaf of every Danish home.

Rugbrød is the Danish national bread, distinguished from other northern European rye loaves by its dense, almost cake-like texture and its long sourdough fermentation. The bread has been on Danish tables since the medieval period when rye replaced wheat as the affordable grain. Hart Bageri, Andersen Bakery and Juno the Bakery all produce the canonical Copenhagen sourdough rugbrød daily; supermarkets carry industrial versions but the bakery sourdough is the proper article.

4 editor picks for Rugbrød in Copenhagen, ranked by editorial score. All Copenhagen signature dishes · Rugbrød across every city.