As the traditional bread of Scandinavia with variants from region to region, Scandinavian rye bread is noted for it’s sweet and sour taste, dense texture and complex enticing flavours produced through its sourdough fermentation process. As a nation known for being big bread lovers, Scandinavian rye bread is distinguished as being healthier, darker and denser, containing more nutrients.
Rye was and still is a key ingredient to many traditional rye and pumpernickel breads. Dark rye bread was considered a staple through the Middle ages and many different types of rye grain have originated from central, eastern and western Europe. Historically, rye was common in the Nordic countries. Vikings were the first people to grow this type of grain and believed that rye provided them increased amount of strength and sustenance.
Scandinavians have been using rye flour for generations in making their signature wholesome hearty rye loaves. Dense, moist and flavorsome, rye is often combined with caraway seeds, oats and barley to create lighter rye bread.
Did you know?
Scandinavians invented Smørrebrød (pronounced shmur-brugh), a traditional Nordic open sandwich consisting of rye bread and topped with various fillings. The sourdough rye is usually buttered to stop the fillings soaking the bread. The choice of toppings are endless and can range from cold cut meats and cheeses, spreads and fresh herbs, vegetables and salad. Dating back to the 19th century, Scandinavian agricultural workers would have Smørrebrød for lunch using previous nights leftovers as fillings. Many note that the concept stemmed from the Middle ages when stale bread (called trencher) was service and used during meals to soak up juices and flavours of the accompanying food. Nowadays, open-faced sandwiches are eaten for breakfast, lunch and dinner and can be served as a starter, main or desert!
Authentic and #realbread rye bread can be identified by its chewy, dense, sour, nutty and very filling form. Artisan bakers perfect the bread-making process (including the fermentation) to ensure that each loaf is a unique artisan experience.
Here at Dolce Forno we provide various rye breads. Serve your customers and guests open-sandwiches with our range of rye breads. Are you a cafe, venue or restaurant looking for a local supplier of fresh baked pugliese, ciabatta, sourdough and other artisan breads? Dolce Forno delivers freshly baked artisan breads and pastries within Hertfordshire, St Albans, Surrey, Berkshire, London and Buckinghamshire.
Contact us today to arrange a FREE sample tray of our artisan breads or pastries. Call our team at Dolce Forno Breads on 01727 762 456 or alternatively email contact@dolceforno.co.uk to find out more.
