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In the morning, most adults drink coffee or tea and eat rye bread or white bread with cheese or jam. Children and young people often eat milk products with cereals such as corn flakes, muesli or oatmeal.

Unique to Denmark is junket crumble (ymerdrys), a mixture of grated rye bread and brown sugar. Øllebrød, a dish made of rye bread, sugar and non-alcoholic beer, which has been eaten for breakfast since the middle ages, is no longer common.

During the second half of the 19th century, special kinds of breakfast bread were developed, i.e. small round, flat or crescent-shaped wheat rolls, which in Denmark are made of bread dough. They are only eaten in the morning and can be bought fresh-baked almost anywhere in the country every day of the week.

On Sundays, many Danes eat fresh-baked breakfast rolls with cheese or jam and wienerbrød (Danish pastry), little pastries filled with custard or a mixture of butter, sugar and cinnamon, made of rich bread dough, rolled out several times in layers with butter between so that the finished pastry is flaky. In addition, fruit juice is often served and sometimes a glass of Gammel Dansk or another bitter.

This meal is also served on festive occasions, such as special birthdays and anniversaries, where guests are invited for open house with breakfast. The American brunch was introduced in the late 20 century, but is mainly a restaurant phenomenon.

Else-Marie Boyhus & Claus Meyer, Politikens Forlag

Making Danish Rye Bread