Danish Rye Cereal (Ymerdrys)

By Michael Zee From the book SymmetryBreakfast: Cook-Love-Share
Simple Danish Rye Cereal (Ymerdrys) from Symmetry Breakfast

This recipe tells me a lot about Denmark, a tiny country overflowing with so much rye bread that they can’t finish it all. Those silly Danes.

However, a very thrifty solution to the stale rye bread problem is to pop it in a food processor and blitz it into a crumb called ‘drys’ and eat it with ‘ymer’, a type of sour yoghurt.

In Denmark you can buy bags of drys in the supermarket, but if you’re making your own, the key to bringing out the natural sweetness of the rye, is to toast the blitzed crumb in the oven. I like to add a sprinkling of brown sugar in any case but feel free to experiment; I’ve added orange peel, honey and nuts, all with varying degrees of success.

This recipe is for the pure, unadulterated variety.

For how many? Serves 2


  • 300g dark rye bread (or whatever you have left over – Pumpernickel is great)
  • 2 tsp brown sugar
  • 450g ymer or Greek yoghurt
  • 250g mixed soft berries


Preheat your oven to 180°C.

To a food processor add your rye bread, torn into chunks, sugar and any other flavourings you’ve decided on. Blitz until it resembles rubble.

Place some baking paper on to a baking tray and evenly spread the rubble over. Bake for 15 minutes but check at 10. Give it a jiggle at around 7 minutes so that the cooking is even.

Remove and allow to cool slightly. I like mine still a bit warm. Serve with yoghurt and fruit.

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