Ymer is Denmark’s version of sour milk, but in this recipe you can use natural yoghurt instead. It is sprinkled with ymerdrys, a crunchy sweet topping made from Danish rye bread. As it is such an essential component of this recipe, make sure to use an authentic rye bread here, not a light, fluffy version. The bread’s malty and sweet taste is a perfect complement to the slightly sour ymer or yoghurt.






Skill level

Average: 4.9 (8 votes)


  • 200 g authentic Danish rye bread, broken into large chunks
  • 2 tbsp brown sugar
  • 600 g ymer or natural yoghurt
  • 400 g mixed fresh berries

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 180ºC. Pulse the bread in a food processor, gradually adding the sugar, until the consistency resembles loose soil.

Tip the mixture on to a baking tray lined with baking paper and cook in the oven for 10–15 minutes, so it takes on a rich brown colour. Watch closely in the last 5 minutes to make sure it doesn’t burn. Remove from the oven and allow to cool on the tray.

Enjoy sprinkled on top of ymer or yoghurt with some fresh berries.


Recipe and image from The New Nordic by Simon Bajada (Hardie Grant, $49.95, hbk)