ADDRESS 
Chalmers University of Technology
SE-412 96 Gothenburg
SWEDEN

 

CONTACT
info@nordicryeforum.info

 

 

SOFT BREADS

Soft breads are often baked with sourdoug, which gives a nice texture and a rich taste of rye. All breads presented here contain at least 30 percent of rye on a dry weight basis - in most cases much more. To enjoy the feeling of freshly made bread, some varieties are found as bake-of breads on the Finnish market. 

WHOLE KERNEL RYE BREADS

Comes with different textures and ingredients with rye, rye kernels and sourdough as corner stones. 

COARSE RYE BREADS

These rye breads have a rough and rustic texture with a musty flavour of rye.

SMOOTH RYE BREADS

For those that prefer breads with a softer texture, but still want to enjoy the goodness of rye, there are softer varieties of rye bread.

In these rye breads 30 percent of the rye flour has been exchanged for vegetables, which have resulted in an extra soft and juicy rye bread. For the time being, this bread is only found on the Finnish market.

LOW FODMAP BREAD

With a special sourdough technique that reduces the content of non-digestible carbohydrates, so called FODMAPs, also those with irritable bowels may enjoy the goodness of wholegrain rye. For the time being, this bread is only found on the Finnish market.

 
VEGETABLE RYE BREADS