Danish smørrebrød and whole grains
Smørrebrød and Whole Grains
Smørrebrød has been an important part of Danish lunch culture for generations. The tradition dates back to the 19th century, when rye bread served as the base for a simple meal topped with cold cuts and leftovers from dinner. Over time, these open-faced rye bread sandwiches evolved into the smørrebrød we know today – featuring classic favourites such as pickled herring, roast beef, eggs, and potatoes.
Rye bread has always played a central role in the smørrebrød tradition, which is why smørrebrød and whole grains go hand in hand. The hearty rye bread still forms the foundation of many beautifully topped sandwiches that have become a symbol of Danish food culture.
Although smørrebrød today exists in both classic and modern variations, rye bread remains an essential part of the experience. Smørrebrød is therefore not only a Danish tradition, but also a delicious way to include more whole grains in everyday life.
What is whole grain?
Whole grain means using the entire grain, including the germ and bran where most fibers, vitamins, and minerals are located. Whole grains can be whole or processed kernels They can be cracked, cut, or ground into whole grain flour. The important thing is that all parts of the nucleus are included – including the shell parts and the germ.
This is where most vitamins, minerals, and dietary fibers are found. Whole grains provide both flavor and texture. Grain products, including whole grain products, are also among the foods with the lowest climate footprint. Look for the whole grain logo when you shop.
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About us
We want to inspire you to eat more whole grains. The Danish Whole Grain Partnership is a public-private partnership between the Danish Veterinary and Food Administration, the Danish Cancer Society, the Danish Heart Foundation, and the Danish Diabetes Association, as well as several food companies, retail chains, and industry associations. We work together to improve public health by encouraging Danes to eat more whole grains. The Whole Grain Partnership consists of 28 partners, a board with representatives from the various types of organizations involved in the collaboration, and a joint secretariat with two full-time employees and a student assistant.
