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  2. Ruisleipä - Wikipedia

    en.wikipedia.org/wiki/Ruisleipä

    Freshly consumed rye bread is thick, while bread stored for an extended period becomes thin. Traditional rye bread shapes vary, with large, round, and thick bread being the most common. In Karelia and Savo, this type of soft rye bread, often referred to simply as leipä (bread) or musta leipä (black bread), was a weekly staple. Other regional ...

  3. Ruisreikäleipä - Wikipedia

    en.wikipedia.org/wiki/Ruisreikäleipä

    Bread hanging from a pole in the ceiling. Ruisreikäleipä (Finnish pronunciation: [ˈrui̯sˌrei̯kæˌlei̯pæ], rye hole-bread) is a kind of Finnish bread, a flat rye flour loaf with a hole in the middle. It is sometimes referred to as reikäleipä ([ˈrei̯kæˌlei̯pæ]), shorter term without ruis (rye) which applies also to the oat loaf ...

  4. Rye bread - Wikipedia

    en.wikipedia.org/wiki/Rye_bread

    The "deli rye" tradition in the United States is based upon this mixing of grains. Use of high-gluten wheat flour also makes multigrain bread possible, like the "rye and Indian" bread of the American colonies, which combined rye and wheat with cornmeal in one loaf. [8] Rye bread contains phenolic acids and ferulic acid dehydrodimers. [9]

  5. Finnish bread - Wikipedia

    en.wikipedia.org/wiki/Finnish_bread

    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 ...

  6. Rye Bread with Cottage Cheese, Goat Cheese and Mango

    www.aol.com/food/recipes/rye-bread-cottage...

    Mix all the ingredients together and knead for about 10 minutes (I used a machine for this). Role into 25-30 balls and flatten. Place on baking paper (on a baking tray).

  7. Nordic bread culture - Wikipedia

    en.wikipedia.org/wiki/Nordic_Bread_Culture

    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.

  8. Mämmi - Wikipedia

    en.wikipedia.org/wiki/Mämmi

    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]

  9. Bread in Europe - Wikipedia

    en.wikipedia.org/wiki/Bread_in_Europe

    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 ...