Preparation info
  • Makes a

    1 kg

    • Difficulty


    • Ready in

      50 hr

Appears in
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

Sourdough rye bread is found everywhere in Copenhagen. It takes while to make, though, so it’s a true labour of love. After baking, leave the bread for a day before slicing it very thinly. To store it, wrap it in paper towels, then a tea towel, and it will keep for a week.


  • 80 g raw sunflower seeds
  • 80 g raw pumpkin seeds
  • 40 g


Preheat the oven to 180°C (350°F). Toast the seeds for 8–10 minutes until just toasted. Cool, place in a bowl, cover with wat