📝 About This Recipe
A cornerstone of the Danish breakfast table, Ymer med Ymerdrys is a masterclass in texture and balanced flavors. This dish features 'Ymer,' a unique Danish soured milk product with a high protein content and a velvety, tart profile, topped with a crunchy, caramelized rye bread crumble. It is a nostalgic, wholesome meal that perfectly captures the Scandinavian love for dark rye and fermented dairy.
🥗 Ingredients
The Base
- 1 liter Ymer (or substitute with a 50/50 mix of Greek yogurt and buttermilk)
The Ymerdrys (Rye Crumbs)
- 400 grams Dark Rye Bread (Rugbrød) (stale bread works best; ensure it is the dense Danish variety)
- 100 grams Dark Muscovado or Brown Sugar (for a deep molasses flavor)
- 50 grams Granulated Sugar
- 1 teaspoon Ground Cinnamon (optional, for warmth)
- 1/2 teaspoon Sea Salt (to balance the sweetness)
- 1 tablespoon Unsalted Butter (melted)
Optional Toppings
- 125 grams Fresh Raspberries (rinsed and dried)
- 100 grams Blueberries
- 2 tablespoons Honey (for an extra drizzle if desired)
- 4 sprigs Fresh Mint (for garnish)
👨🍳 Instructions
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1
Begin by preparing the rye bread. Slice the dark rugbrød into small chunks if it isn't already dry.
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2
Place the rye bread pieces into a food processor. Pulse until the bread is reduced to coarse crumbs, roughly the size of small peas. Avoid turning it into a fine powder; the texture is key.
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3
Preheat your oven to 160°C (320°F). While it heats, spread the rye crumbs onto a large baking sheet lined with parchment paper.
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4
In a small bowl, whisk together the dark muscovado sugar, granulated sugar, cinnamon, and sea salt until well combined.
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5
Drizzle the melted butter over the rye crumbs and toss them lightly with your hands to coat.
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6
Sprinkle the sugar mixture evenly over the rye crumbs. Use a spatula to toss everything together so the sugar is distributed.
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7
Bake the crumbs for 12-15 minutes. Every 5 minutes, open the oven and stir the mixture thoroughly to ensure even caramelization and to prevent the sugar from burning.
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8
Remove the baking sheet from the oven when the crumbs are fragrant and slightly crisp. Note that they will continue to harden as they cool.
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9
Allow the Ymerdrys to cool completely on the tray. If there are large clumps, break them up gently with a fork.
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10
Prepare the serving bowls. Give the Ymer a gentle stir in its container to ensure a smooth, uniform consistency.
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11
Pour a generous portion of Ymer (about 250ml) into each of the four bowls.
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12
Generously sprinkle the cooled Ymerdrys over the center of each bowl. The ratio of topping to milk is a matter of personal preference, but a thick layer is traditional.
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13
Top with fresh raspberries or blueberries if using, and add a tiny sprig of mint for a pop of color.
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14
Serve immediately while the crumbs are at their maximum crunchiness.
💡 Chef's Tips
If you cannot find authentic Danish Ymer, mix plain whole-milk Greek yogurt with enough buttermilk to reach a pourable, yet thick, consistency. Always use a heavy, seeded dark rye bread for the crumbs; white bread or light rye will not provide the necessary earthy flavor profile. Store any leftover Ymerdrys in an airtight glass jar at room temperature; it will stay crunchy for up to two weeks. Be careful during the baking process—the high sugar content in the crumbs can go from caramelized to burnt very quickly. For a more modern twist, add a teaspoon of grated orange zest to the sugar mix before baking the crumbs.
🍽️ Serving Suggestions
Pair with a hot cup of strong Scandinavian filter coffee to contrast the cold dairy. Serve alongside a soft-boiled egg and a slice of cheese for a complete Danish 'Morgenmad' experience. Add a swirl of rhubarb compote at the bottom of the bowl before pouring the Ymer for a tart, fruity surprise. For a dessert-like breakfast, add a few shavings of high-quality dark chocolate on top of the rye crumbs. Enjoy with a glass of fresh apple juice or elderflower cordial.