Why Finns Can't Get Enough of Rye Bread | A Taste Test

Finnish rye bread is a cultural treasure! I taste-tested five traditional Finnish rye breads, including one locally made in BC, Canada.

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0:00 rye bread from Finland
1:49 1st rye bread
4:55 2nd rye bread
7:00 3rd rye bread
8:50 4th rye bread
11:16 5th rye bread
13:07 bonus rye bread

#finnishfood #ryebread

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[yorkaturr]

As a Finnish person I can confirm that all of these are available in every supermarket. They are not the best kind of rye bread, but just popular for everyday consumption. There are many, many more kinds of rye bread available, and in my opinion the best kinds contain nothing else than rye, water and starter. It gets rock hard as it ages. These breads presented here are made with added wheat flour and sometimes molasses etc.

[salamanteri_]

Ruispalat becomes delicious when you freeze them and then toast them when they're completely frozen. When you don't split them in half for the toaster, the crust becomes crispy but the inside will be steamy and soft.

[arska]

Moi, it is nice to see that you really respect your roots and Finnish heritage

[jupehe]

Hi, it's totally true, rye bread was dried on those poles in old country houses. I'm 63 years old and when I was a kid our neighbor had two very long poles hanging from he ceiling full of rye bread.

[annastreat]

Yep Finland has the best rye bread. I live in Australia & bring back rye bread every time I visit Finland. All my kids love it too as it’s so tasty & wholesome 😋
I’ve recently discovered your channel & really enjoying it! Kiitos Anneli 😊

[petrirantavalli]

Once stored rye bread kept for months on end, it also got so hard that you needed a "bread lathe" to make very thin slices in order to eat it, knäkkebröd and surkorppa or näkkileipä and hapankorppu has a similar history but being more biscuit like it's more readily edible. Other option was to soften the dry bread in a soup for a while, hard rye bread is also an excellent addition to slow cook meat stew giving it that malt taste.

[DeeWaske]

Thanks for this enjoyable video Anneli. My family emigrated to Kanada in the 50's and us kids attended a summer camp hosted by our local Finnish Lutheran church. The Finnish ladies running the kitchen baked the best dark sour rye bread I have ever tasted. It was so good that I still remember it today. Hannu now living in BC.

[petejm]

You have to try jälkiuunileipä. Its dry rye bread. Best taste to me. Long, low -heat baking resulted in a strong tasting and dark -skinned bread.

[Hannu_H]

Hi from Kuopio, Finland! I just found your channel by accident, and it was a good accident. I really enjoyed your ruisleipä video, and your Finnish pronunciation is perfect. I’m happy and excited to start following your channel. All the best to you!

[lucone]

A traditional Finnish dark sourdough rye bread has a certain shape like a risen thick discus but some of them are a whole loaf of bread. Many local bakeries sell their bread in supermarkets as a whole and they may have sliced for suitable pieces.

[Wlp]

The third one is actually called Reissumies (Travel man), but the producer decided to promote their new recipe on the label, because absolutely everyone in Finland knows the brand anyway.
It's a shame the shop you ordered the bread from didn't have Jälkiuunileipä (long baked rye bread), that would have been really tough and chewy.
The local bread looked really good, just like home made.

[justtube]

Rye mentioned in daily news in Finland:
"The yield of most field crops will remain average, according to the Natural Resources Center's (Luke) second yield estimate this year. Luke estimates that the amount of the harvest will be around 3.2 billion kilos.

According to the center, the rye harvest remains small and may not be enough for the whole year. The pea harvest, on the other hand, is the largest in statistical history.

The sugar beet harvest is expected to be the largest in ten years, the release states. It is estimated that the potato yield roughly corresponds to its consumption.

The sugar beet and potato harvest is collected in late autumn, so the harvest is still in progress."

[MikkoRantalainen]

13:30 I'm pretty sure that the bread was stored in poles also to avoid rats from eating it. The poles were commonly hanged from the roof instead of ceilings to make this more effective. And of course, drying the bread avoids getting mold in it.

[nyytti]

Yeah, i remember, when i was young, my grand mother made rye bread few times in year. and she made a LOT in one go.
First, after taken from owen, the breads was cooling outside, on white sheets covered benches, and after cooled down, they were piled up in "food closed". My grand father used to cut pieces of the bread with his fruit knife, put butter on them and chewing them with his gums, because he lost his teeths in war against russia. he was five years in battlefront.
I'm sorry about my english :)

[real-life-cooking]

Here in the north of Germany we are also very much into rye bread! Pure rye bread is really easy to make at home.

[Curne]

That vintage Arabia stoneware in the background is a nice touch.

[Vuohipukki]

The day just doesnt start like it would with a couple of nice ryebread slices

[MikkoRantalainen]

As a Finn, I consider the Fazer puikula rye bread to be only partially baked and you should definitely toast it to get it fully baked.

[PerSkeles]

"Saaristolaisleipä" is also very good, not sour tasting but much sweeter and has slightly longer shelf life than soft rye bread.

[yason]

My favourite is the Oululaisten Jälkiuuni rye. It's 100% rye, a bit salt, and nothing else. It melts down into a hint of sweetness in your mouth, but only a hint. The slices are quite rigid but I prefer to leave it dry a bit further. Also, can't forget hapankorppu!

A weird thing is I've grown to like rye bread with hummus instead of the regular buttery spreads. They somehow fit together oddly well. I can't fathom it but I like it!