If stored properly, Danish rye stays fresh, tender, and flavorful for at least a week. Danish children enjoy sweeter preparations of the chewy bread, either slathered with butter and piled high with shaved chocolate or simmered with beer and spices for a tangy breakfast porridge. When rugbrød does finally begin to dry out, it makes fantastic crispy toast for topping with fish, caviar, or other savory spreads. Andrew wrote about rugbrød's importance to Denmark's cuisine and culture, explaining that "many a chef told me that this nutty, fermented Danish rye, sometimes dense enough to double as a weapon, is almost synonymous with the Danish national identity. Many don't consider open-faced smørrebrød sandwiches to be true unless they're supported by rye."