Denmark and Bread

Bread is a very important part of the Scandinavian table and lunches at home or in the workplace will usually be based on bread. It is a dark, heavy bread which is often bought pre-sliced, in varieties from light-coloured rye, to very dark, and refined to wholegrain. Traditional toppings include sild, which are pickled herrings (plain, spiced, or curried, being the most popular); thinly-sliced cheese in many varieties; sliced cucumber, tomato and boiled eggs; pork liver-paste; dozens of types of cured or processed meat in thin slices, or smoked fish such as salmon; mackerel in tomato sauce; pickled cucumber; boiled egg, and rings of red onion. Mayonnaise mixed with peas and diced carrot or other thick sauces often top the layered open sandwich, which is usually eaten with utensils. It is custom to pass the dish of sliced breads around the table, and then to pass around each dish of toppings, and people help themselves. Hundreds of combinations and varieties of bread are available.

Speaking. Be ready to speak on the following “Essential character of bread”

Project work. “Breads across countries”. Make presentations.

Writing

Write three recipes of self-made breads or cakes. Share them with your group mates. Choose the best ones.