The story of Rugkop
I have been baking rye bread several times a week for over 15 years. To de-stress. To feel a little surplus in everyday life. And to give the family the coarse and sour nordic bread in the lunch boxes.
When I first started baking, I had to weigh some of the ingredients and measure others. But then I found out to just use a cup measure for the whole thing. I also found myself having to consult the recipe again and again to remember the quantity and the order of the ingredients. That's why I developed the graphic recipe, which I had printed on my own cup. Without words in the event that foreigners should also want to bake our legendary danish rye bread.
My wish is to show that home-baked rye bread can be baked really easily and quickly. And sourdough is not a complex science, but a collection of yeast cells and milk bacteria that are almost impossible to kill. It is super easy and tasty to bake your own rye bread, and the purpose of the RyeCup is to help as many people as possible start baking the bread themselves. The graphic recipe is a good starting recipe - and my favourite. But all rye bread bakers can vary it as they wish. With beer, other seeds, rolled rye, without wheat flour or with dark malt. Just remember sourdough and rye flour.
I have also avoided having to bake the rye bread over several days. The recipe for the rye cup only needs to rise for 8-15 hours, and I put the bread to rise in the oven right away, because my oven has an on/off timer and rye bread is so robust that it can withstand both the pre- and post-heat . So when I get up at 10 minutes past midnight and lack rye bread for next days lunch boxes, I can make the dough in 5 minutes and set the oven's timer to bake the bread at 5 in the morning. Then the rye bread is ready when I get up - and I just have to cut some thicker slices, as the bread is warm and moist.
Give your sourdough as a gift
I also hope that the RyeCup can be a good gift idea, where we rye bread bakers can give our friends some of our sourdough in a nice design. In that way, you actually pass on a healthy lifestyle and new "skills" to others. It's a beautiful thing in a time when everything often has to be easier and more ready-made before it can sell. I think many find satisfaction in knowing something from scratch.
Our sustainable ceramics factory in Vietnam
The RyeCup is handmade ceramics from a socially sustainable factory in Vietnam, which the Danish ceramist Anne Black helped start with the help of Danida. Here, the focus is on healthy and proper working and employment conditions.
Our organic mill Kragegaarden
The grain and flour in the webshop are grown, milled and packed at the small organic farm and mill Kragegården on Fyn. Read more about Kragegården here.
If you have wishes or ideas that we can pursue, please feel free to write to us. Contact: lars@danishryeandmore.dk
Lars Torp Copenhagen October 2017
CVR 37885606
