Traditional Products

Rye bread

A wide variety of different types of rye breads are available in the Nordic countries and the field is growing. The traditional whole grain sourdough rye bread and rye crisp bread have gained new dimensions due to active research and product development in bakeries. Attention has been paid to health aspects, like low sodium content and high amounts of dietary fibre. In addition, new types of user-friendly breads have been developed.

The flavour and the structure of rye bread are quite different from those of wheat bread, and they vary depending on flour type, other ingredients, the process, baking conditions and time, as well as the size and shape of the bread.

The most typical rye bread in Finland, Denmark, Russia, and the Baltic countries is whole grain rye bread made using a sourdough method. In this method the main ingredients, whole grain rye flour, water and starter culture are mixed and fermented for about 8-18 hours. During the fermentation period the lactic acid bacteria and the sourdough yeast grow, and due to the microbial activity and the enzymatic reactions of the microflora, flavour compounds are formed. The main components formed are lactic acid and acetic acid. After fermentation more flour, water, and other ingredients are mixed to the sourdough to make the dough. The dough is left to rise for a short period, after which the breads are shaped, left to rise again and baked.

Today, in Finland, a wide variety of different types of whole grain sourdough breads are available. Small rye breads torn in half and used as a bun have gained popularity. Breads baked slowly at low temperature have a thick tasty crust, and they are available in different varieties, low-sodium or normal sodium, and made of organic rye. A number of pre-sliced rye loaves are also available with different textures and acidity profiles. The popularity of rye bread with whole grain kernels is increasing rapidly.

Taste is the most important quality criteria when food selections are made. The identity of rye bread is closely related to the bread's acidity and the whole meal rye flour content of the bread. Several studies have shown that acidity enhances perceived saltiness in rye bread. Thus it is possible to reduce sodium chloride levels in sour rye breads.

Rye bread in Sweden is consumed as traditional whole grain rye bread and as the popular loaf bread. One-third of bread consumption in Sweden involves the loaf bread type with about 40% rye flour at an extraction rate of about 80%. This type of bread has a long tradition. During the last five years new types of loaf breads with increased fibre content and whole rye kernels have been developed. These types of breads have been well accepted by consumers.

Another popular type of rye bread is crisp bread, originating from Sweden, which is eaten throughout the world. It has its greatest popularity in the Nordic countries. The annual consumption of crisp bread in Sweden is 4.5 kg per person, in Finland 2.5 kg and in Norway 2.0 kg. The basic ingredients in most of the crisp bread variants are the same as in most rye breads: whole grain rye flour, water, yeast and salt.

There are three different types of rye crisp bread: normal yeast fermented, sourdough fermented and cold bread crisp bread. Most of the crisp bread produced in Scandinavia is produced following 3-4 hours of fermentation. Sourdough versions are used in Finland and Germany. The third type of crisp bread is the so-called cold bread crisp bread, which is baked without the addition of yeast. The dough gets the right texture from a foaming process, where air is incorporated into the cooled dough, which also leads to the almost white colour of the finished bread. Crisp bread has a long shelf life due to its very low water content (5-7%).

Other Traditional Rye Products

In the Nordic countries rye has been a widely used raw material for many other traditional foodstuffs besides bread. In addition to bread and breakfast cereals, rye has always been consumed in variety of ways, in regions where it is popular. Rye porridge is traditionally made of rye flour, but nowadays rye flakes are also available for a good and tasty porridge. A typical Finnish breakfast dish or dessert is rye-lingonberry or rye-blueberry porridge. Traditional baked rye berry pies still appeal to today's consumer.

Edible coatings are part of modern food technology, but they were already in use long ago in Eastern Finland, where fish, vegetables, and meat were baked inside a rye shell in order to make a shelf-stable product with a delicious edible coating.

A traditional Finnish pastry (Karelian pastry) is made with a very thin coating containing rye and wheat flour. The filling is made of cooked mashed potatoes, rice or barley pudding. Karelian pastries have always been popular in Finland, but during the last few decades, new technology in their production has made them more easily available. Today Karelian pastries could be called "Finnish pizza", a traditional convenience food.

"Mämmi", the Finnish Easter pudding, is made of rye malt, rye flour, and water that are allowed to sweeten naturally and are then baked in the oven for several hours. The roots of this cereal-based dish go back hundreds of years in time, but it is still a common Easter dish, although nowadays enjoyed most often with cream and sugar.