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.
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.