Finnish Rye Bread: Why NYC's $60 Loaf Costs €8 🇫🇮

Comments · 207

• IL

  @ilesalmo7724 · 1 day ago (edited)

  The reason why eastern Finnish bread are loaves while western do flatbread with holes in them is how homes were constructed in the olden days. <br>Western Finland had bread-ovens separate to the fireplace, so they heated the bread-oven to make bread rarely. The hole in the middle allowed the breads to dry for long-term storage.<br>In Eastern Finland, the bread-oven was integrated to the main fireplace, so it got warmed up every day. This made fresh puffy loaves more economical to make.

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• YO

  @yorkaturr · 2 days ago (edited)

  Oh and 106 grams is certainly wrong. A small to medium onion weighs 100 grams. You sure it wasn&apos;t 1.06 kg?

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• MI

  @mikkorenvall428 · 1 day ago

  In Finland, rye bread isn&apos;t viewed so much as a &quot;health product&quot; but rather as a staple born of necessity. Barley and rye have been the primary crops grown in Finland, as wheat does not thrive well this far north. While wheat is cultivated in the southernmost parts of the country, the harvest remains unreliable; in cold or rainy summers, the grain often fails to ripen in time. Those pre-sliced ​​rye squares are a relatively recent, industrially developed product—convenient, certainly. For me, however, the &quot;real&quot; rye bread is the traditional <b>reikäleipä</b> (rye bread with a hole in the middle), even though <b>saaristolaisleipä</b> (archipelago bread)—originally created for long sea voyages—is the tastiest of them all. And the real health benefit of rye bread lies in the fact that traditional rye isn&apos;t made with baker&apos;s yeast; instead, a sourdough starter is used for leavening. That starter contains bacteria that are beneficial for gut health.

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• AC

  @AceMaine · 1 day ago

  I found näkkileipä at the cabin this summer that had a best before date 4/2022. I thought about tossing them, but gave em a chance and they were totally fine to eat. Maybe a bit stale, so to speak, but no mould, worms or weevils. That&apos;s over 4 years storing in a cold/dark cabinet. I wonder if SOHO hipsters woulda paid $60 for them. You know, authentic and also vintage.

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• ER

  @Erika9833 · 1 day ago

  Your videos are so good. I&apos;m estonian and we love rye bread too. I love with butter only, 🍞

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• CR

  @CrackDavidson · 1 day ago

  My idea of jälkiuuni leipä is the super chewy, but soft sourdough bread, which is a style you didnt really show here, but it is a fresh bread. What you showed as jälkiuunileipä is actually the ruisreikäleipä or ruisvarras that has been allowed to dry completely.

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• MA

  @mazikaze · 1 day ago (edited)

  Just to make it clear, 8€ is criminally high price for a loaf of rye bread in Finland.

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• CY

  @cyndiloohooo26 · 2 days ago (edited)

  When I was little my dad would always share his dense rye bread, &nbsp;rye crisp crackers and seed crackers with me. &nbsp; Nope, he wasn&apos;t Finnish, Swedish or Norwegian. &nbsp;Not sure where his taste of knowledge of it came from

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• BO

  @boogie-2k · 1 day ago

  The difference between ruisleipä (ryebread) and näkkileipä (crispbread) &amp; hapankorppu (sourdough crispbread) is näkkileipä &amp; hapankorppu are typically only made from rye flour, while ruisleipä most often has some wheat flour mixed in. So if you&apos;re sensitive to wheat gluten for example, it makes a difference.

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• NO

  @notactuallymyrealname · 2 days ago

  Don&apos;t worry, Americans also think that the $60 loaf is a stupid grift! Very Marie Antoinette coded, haha. I&apos;m glad it at least inspired you to talk about Finnish ryes - I like to make the archipelago bread at home, although I back down on the sugar level to suit my own tastes. A little cheese and a little tinned fish on a slice of that, yes please. I&apos;ll be back in Helsinki at the end of November and am also planning on a bakery run on my way to the airport!

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• JA

  @JainMonroe · 19 hours ago

  In the Kainuu region, the sourdough starter is fermented for about seven days, resulting in a very sour bread—a level of sourness rarely, if ever, found in Southern Finland. In many families that bake a lot of rye bread, the starter can be extremely old; some are said to date back as much as a hundred years. Often, when preparing the dough, a portion was left to dry along the sides of the wooden dough trough, which was then stored in a cool attic or similar space; warm water and flour were later added to the vessel to create the new batch of bread dough.

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• JA

  @JariPappila-c8w · 1 day ago

  In Helsinki we used to have this cheap round rye bread with hole in the middle called Eloleipä by the Elanto Bakery. I still remember how tasty it was, but unfortunately the bakery is long gone.

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