Dvärg Rye Bread
Bread, specifically that made from rye, is a common sight for anyone visiting a Dvärg household and thick slices of this hearty loaf are eaten with almost every meal.
The rye found here is often full of seeds, such as flax and sunflower, and cracked grains. These additions lead to a fuller-bodied bread with a hardy crust.
During the morning, the slices are often toasted over the hearth embers and slathered in fruit preserve or dipped into the yolk of soft-boiled eggs.
For the midday meal, it’s often the base to a host of other ingredients, toasted or not.
In the evening, bread will be used as a means to sop up the remnants of the day’s final meal.
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