n Denmark, rugbrød anchors the table. It’s dark, seeded, and unapologetically dense—bread meant to bear weight, both literal and cultural. Its sour, mineral-rich flavor is the backdrop to open-faced sandwiches and long midday meals. It’s not a bread that flirts. It commits.

This version doesn’t try to imitate fermentation or rye. Instead, it leans into quiet intensity. Kabocha squash brings earth-toned sweetness. Cassava and dulse offer structure and salinity. Caraway and garlic root it in something old, something familiar. It slices firm, toasts deep, and tastes like intention.

Ingredients

• 1 ½ cups mashed kabocha squash (steamed, skin removed)

• 1 cup cassava flour

• ¼ cup tapioca flour

• 1 ½ tablespoons dulse flakes

• 1 ½ teaspoons caraway seeds

• 1 teaspoon garlic powder

• ½ teaspoon cracked black pepper

• ½ teaspoon baking soda

• ½ teaspoon sea salt

• 1 tablespoon fresh lemon juice

• ½ cup filtered water, plus more if needed

Method

1. Preheat oven to 350°F (175°C). Line a small loaf pan with unbleached parchment.

2. In a large bowl, whisk together cassava flour, tapioca flour, dulse, caraway, garlic powder, pepper, salt, and baking soda.

3. Add the mashed kabocha and stir until crumbly and partially combined.

4. Pour in lemon juice and slowly add water, mixing until a thick, clay-like dough forms.

5. Transfer the dough into the prepared loaf pan. Press down firmly and smooth the surface.

6. Bake for 55–65 minutes, or until firm, darkened, and a knife inserted in the center comes out clean.

7. Cool in the pan for 20 minutes, then transfer to a rack. Let cool at least 1 hour before slicing.

To Serve

• With a shiitake pâté or roasted root spread

• Topped with cucumber ribbons and torn dill

• Alongside a mug of herbal broth or nettle tea

• Toasted and served with garlic-kale mash

Notes from the Kitchen

• Use dry, fluffy kabocha—avoid oversteaming. Too much moisture will lead to gumminess.

• The dough should feel dense but pliable, not sticky. Add water slowly and stop early if needed.

• Cool completely before slicing for best texture and clean edges.

• Store sliced in the fridge up to 5 days, or freeze with parchment between slices. Toast from frozen or reheat in a dry skillet.

This is bread that doesn’t float. It holds. It remembers. Not soft, not quick, not fleeting. But sure. A slice that stays with you. One that welcomes quiet. One that waits.