A Message from Chef Anna

In Finland, rye flour is used in so many delicious recipes, including in various types of bread.

Americans often wonder why rye bread is so special to us. There are many reasons! Finns have always appreciated their rye bread. As a classic component of Finnish cuisine, it’s introduced to us when we are babies. Every country has its own special food and rye bread is ours…

Bakery owner and artisan bread baker, Simo Kuusisto, in New York, has introduced the term ryevolution. That is fantastic! His Finnish RUIS bread, by Nordic Breads, is sold at various locations in New York, and is even shipped all over the US. I just ordered my own 6-pack box! If you look in the right places, you will find rye bread from the Minneapolis area too. Finnish Bistro has good and traditional tasting rye bread, but it’s also fun to try something new every now and then! I’ll let you know how Simo’s Finnish RUIS bread was! I’m dedicated to finding the perfect US-made rye bread! Note to self…you’ll never be without if you can learn to bake your very own rye bread!

If you need even more reason to try out the ryevolution, you should know that rye bread has numerous health benefits. It’s whole-grain, high-fiber, and has tons of healthy antioxidants and essential nutrients. Rye bread is made of organic whole grain rye flour, salt, water and sourdough starter. Very simple! There are no food additives and the gluten level is low.

There have been many studies conducted on rye bread. It’s called a “Nordic superfood” and the studies show that rye bread joins the ranks of superfoods along with other foods such as fish rich in omega 3 acids and blueberries. The consumption of these superfoods causes significant and beneficial changes in blood lipid levels and their inclusion in the diet can be used to positively impact blood lipid concentrations associated with ailments such as inflammation and Type 2 diabetes.

Another benefit of incorporating rye bread into your daily diet is its weight management properties! The consumption on fiber-rich rye bread is linked to metabolic products possibly enhancing the sensation of satiety, making you feel fuller for longer, meaning that you won’t feel the need to eat as much as you otherwise would. WOW!

Rye bread can be enjoyed simply with butter, or can be covered in so many other, tasty ingredients. My personally favorite way to eat it and often serve it, is with smoked salmon, horseradish spread, capers, and lemons. I’ve even made rye bread hamburger buns – it’s a wonderful piece of fusion cuisine. Some Finnish fast food chains have it on their menus, but since we don’t have it here in the US, we’ve learned to make our own! Watch out…because if you like it, you’ll be hooked forever!

In Finland, we say “Rye gives strong power to the wrists.”

– Chef Anna –

Laskiaispulla

Crispy Rye Croutons

Makes Approximately 4 Cups

“In Finland, rye flour is used in so many delicious recipes, including in various types of bread. Finns have always appreciated their rye bread. As a classic component of Finnish cuisine, it’s introduced to us when we are babies. Every country has its own special food and rye bread is ours.”

– Chef Anna –

Ingredients

  • 1 loaf rye bread
  • 3 cloves garlic, minced
  • 1 cup butter, softened
  • 2 tbs. dried herbs
  • (any variety, if desired)

Directions

Heat oven 225°C (400°F). Cut bread into slices, place on baking sheet. Combine garlic, butter and herbs, spread over bread slices. Bake approximately 6 minutes or until crisp. Cool and cut into large cubes.

If not using right away, store croutons for a few days in an airtight container.

Enjoy as a snack or in salads — they are wonderful as an appetizer

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