Dishes · A classic of Nordic and Baltic rye
Rye sourdough
A dense, dark, sour loaf of all rye, leavened with sourdough and left a day before cutting.
What makes it rye sourdough
- All rye, or nearly.
- Leavened with sourdough for the acidity.
- Baked long, and rested a day before slicing.
Where it comes from
Rye doesn't build gluten the way wheat does; its loaf is held up by starch and gums instead. And rye flour is rich in enzymes that would turn that starch to gum — the acid of a sourdough holds them back. So all-rye bread is sourdough bread by necessity, not style.
Across the north it's the everyday loaf: under smørrebrød in Denmark, in thin rounds with a hole in the middle in Finland, packed with whole grains in Germany.
How it varies
- Rugbrød
- Danish, with cracked rye and seeds, baked in a tin.
- Ruisleipä
- Finnish, flatter, often a ring.
- Pumpernickel
- Westphalian, baked very long at very low heat until nearly black.
Versions here
Start your own rye sourdough
Near it
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