The Nordic rye bread tradition — the darkest, densest, most fermented bread tradition in the world — developed from the specific climate of Scandinavia where wheat grows poorly and rye thrives. The specific techniques of Danish rugbrød, Swedish rågbröd, and Finnish ruisleipä reflect centuries of sourdough maintenance and long fermentation that produces bread unlike anything in the wheat-based bread world.
The Nordic rye bread tradition.
SCANDINAVIAN NORDIC DEEP + TURKISH DEEP + INDIGENOUS NORTH AMERICAN