Warburtons Danish White Bread, 400g

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This collection of easy and reliable Scandinavian bread recipes is the perfect entry point for your exploration into the delicious world of Nordic breads. Swedish Limpa (Rågsiktlimpör) The final bread in the list is Kingsmill 50/50 from a 400g loaf which contains 68kcal per slice. If you prefer 50/50 bread, then this is a good low-calorie option. Calories Per Slice Bread was amazing. I allowed it to cool 8 hours at room temperature before slicing thin the perfectly square pieces. Each slice of bread is evenly moist with the same air bubbles in size. The grains are well cooked and it sliced perfectly.

Warburtons Milk Roll is a low-calorie option because each slice is so light, but not necessarily the lowest per 100g. For many people, if you ask them to name any staple of Scandinavian cuisine, herring is often the first thing that comes to mind. And you’d be 100% correct in saying that, as it certainly pops up in Danish (and other Nordic) recipes all the time.The Nordic countries are home to a rich and varied collection of traditional breads, many of them featuring rye, oats and/or barley in addition to standard wheat flour. From soft Swedish Limpa bread to dark and seedy Danish Rugbrød, there is a Scandinavian bread recipe to suit just about eveyone. You may also be interested in: Danish vs Dutch: Are They The Same? (+ All the Differences) 5. Kanelsnegle Dry cakes, tørkager, are denser, small cakes that the baker doesn’t bake quite as often, since they keep for more than a day. Over the last decade, traditional grains and different types of wheat have been revived to produce a wider variety of bread. Almond flour: a naturally low-carb alternative to wheat flour. Why not have a go at making your own bread?

Some bakeries call the “Onsdagssnegle.” – or “Wednesday snails” – as, for some people, they are traditionally enjoyed during football games. The Danish fodboldlandshold (national soccer team traditionally plays on a Wednesday. 6. Frøsnappere They can be savory or slightly sweetened with a subtle marzipan filling. The more poppy seeds, the merrier, as they add a satisfying crunch to every bite. One of the most alluring things about this bread is the aroma, stemming from the roasted seeds, sweet dough, and aromatic filling. 8. Pølsehorn

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Another tale alludes to a French origin. In the 1700s, French baker, Claudius Gelee, forgot to add butter to his pastry dough. So, he added lumps of butter to his dough to cover his error and folded it in. Wienerbrød is a general name for the variety of sweet pastries the rest of the world knows as Danish pastries – which means that some of the types of Danish bread mentioned below in this list would actually fall under this category too. As mentioned before, it translates to Viennese bread and was introduced to Denmark by the Austrians. It’s also probably the type of food that Denmark is most famous for.

There is a reason why we refer to bonding over food as ‘breaking bread.’ It is not just about eating together. It is about building a connection and enjoying each other’s company. In addition, while traditional rugbrød recipes are made with rye chops, which are literally just chopped up rye grain pieces, this can be hard to find in certain areas. As such, this recipe actually uses 7 grain cereal, which tends to be much more widely available. Wienerbrød is sold as both a big “cake” for sharing and in single pieces. The most traditional big ones are kringle and stang, the small ones are snegl (cinnamon snail), overskåren (cut over – a slice of a bigger pastry) and Spandaur/bagerens dårlige øje (the baker’s bad eye – a round pastry with cream or jam in the middle). And you can even upgrade this to a truly fancy version of smørrebrød. While, of course, you can always make this for yourself, this is one that would also be great served to a crowd. This is especially the case when you see that while it sounds fancy, it’s incredibly easy to make.While rugbrød is an everyday bread, franskbrød, or French bread, is for special occasions where the nutritional value is not the main concern. Danes often eat Danish bread (rugbrød) with just some butter or other spread, like jam. More commonly, though, it’s used to make smørrebrød, the traditional open-faced sandwich that Denmark is famous for. It’s also a very common food in other Scandinavian countries.

But with very little effort, you’ll soon find yourself with a delicious open-faced sandwich – and healthy too!

The charts below show the lowest calorie bread per slice, that is available to buy in most supermarkets in the UK (lowest first).