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Rye bread, known as ruisleipä, is a popular dark and sour bread in Finland, distinguishing itself from German rye breads by its less greasy and moist texture and differs from Swedish rye breads by not being sweet and lacking spices like caraway. Traditional Finnish rye breads, such as reikäleipä and limppu, were historically dried on poles ...
Finnish rye bread or ruisleipä is a dark sourdough rye bread. The simplest form is made with rye flour, water, salt, and naturally occurring yeast. In 2017, it was voted as the national food of Finland and Finns celebrate ruisleivän päivä (rye bread day) on February 28. [14]
Nordic food culture in the south and east of the region comprises a tradition of baking softer rye breads. In Denmark and especially in Sweden, the soft rye bread is sweeter; in Finland, a drier sour rye bread type is traditional. Iceland has for the past hundred years imported grain to make bread, as grain is not cultivated on the island.
In Latvia, rye bread (rudzu maize) has been a national food staple for centuries and is included in the Latvian Culture Canon. The bread is similar to a Russian or German black bread and is made from coarse rye flour, malt and caraway seeds and traditionally baked in a wood-fired oven. The leftover rye bread is used to make the layered rye ...
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Traditionally, it was also eaten on sliced bread as a spread. [citation needed] There is a Finnish society for mämmi [3] founded by Ahmed Ladarsi, the former chef at the Italian Embassy in Helsinki, who has developed around fifty recipes containing mämmi. [4] There are a number of websites with recipes using mämmi, most of them Finnish. [5]
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Anadama bread – traditional yeast bread of New England in the United States made with wheat flour, cornmeal, molasses and sometimes rye flour. Banana bread – first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s; appeared in Pillsbury's 1933 Balanced Recipes cookbook. [3 ...