On September 25, 2018, I’ll be leading a group of up to 20 bakers and bread enthusiasts on a 12-day bakers’ tour of coastal Finland and Latvia. We’ll explore the cities and countryside, visit farms and mills, meet with national bakers’ associations. And, most important, we’ll learn from the bakers who produce some of the world’s finest rye breads. For details, visit the tour website.
The seeds were planted this past September during aflight to New York.After takeoff, my seatmate and I began chatting about ourselves. I went on at some length – as I usually do – about rye bread and my book, The Rye Baker. “Do you lead rye bread tours?” she asked.
That was my “Aha!” moment. “No,” I replied, my brain suddenly exploding with possibilities, “but I think I’m gonna. What a great idea.” And so this tour was born.
In designing it, I thought about how best to share my passion for rye with other equally passionate bread bakers. To fully immerse ourselves in Europe’s rye culture, I wanted the tour to focus on Finland and Latvia. Both have rye cultures going back over 1,000 years, both have strong rye traditions and both revere rye bread as central to their national pride and national identity.
And yet, each represents a distinctive bread culture. The breads of western Finland, like the culture iteself, reflect the strong influences of the Swedes who settled there. The breads of eastern Finland feature the dense textures and floral, intensely sour flavor profiles of neighboring northern Russia. Latvian rye bakers, whom many Europeans regard as the world’s best, are known for their dark, dense loaves, complex sweet-sour flavor profiles and sophisticated centuries-old techniques for controlling rye’s quirky chemistry.
I wanted to introduce our community to both the past and present state of Baltic rye baking. I wanted to meet with national bakers’ associations and visit farms, mills and bakeries – especially bakeries, both traditional and modern. But I also wanted us to experience a broader understanding of the geographies and societies that produced those traditions. And so the tour includes some organized sightseeing. We’ll visit not only the historic centers of Helsinki and Riga, but also the countryside, where we can smell the air and the earth, wander fields of rye, climb the ramparts of medieval castles and, in some small way, get a taste of Baltic life before machines and engineered foods.
In refining our itinerary, I consulted with a couple of very knowledgeable friends: John Melngailis, the Latvian-born founder of Black Rooster Food, LLC, premier source of domestically baked Latvian rye breads, and Jarkko Laine, Helsinki resident and editor/publisher of Bread Magazine.
To put it all together, I wanted to work with someone local, someone with strong relationships throughout the region. For that, I chose Lauku Celotājs (“Country Traveler”), a Riga-based association of over 330 businesses and organizations in Latvia, Estonia, Lithuania and southern Finland. The quality of the package they’ve assembled speaks for itself.
Finally, I wanted this tour to benefit not just those of us who will meet in Helsinki, but also our community as a whole. To do that, I approached the Bread Baker’s Guild of America (BBGA) and asked them to sponsor this undertaking, which they agreed to do. Because I believe it’s important to support our craft and our community, each participant’s tour cost includes a tax-deductible $400 contribution to BBGA. In appreciation, the Guild will award a complimentary one-year membership and listing as a “Baker’s Bunch” level contributor.
It’s going to be an amazing experience; the adventure starts here. Join us!
FAQs
The answer is yes but with conditions. Rye bread is a healthy choice for most people. It is a good source of fiber and other nutrients and has been linked to a lower risk of heart disease, cancer, and type II diabetes.
Which country makes the best rye bread? ›
Latvian rye bakers, whom many Europeans regard as the world's best, are known for their dark, dense loaves, complex sweet-sour flavor profiles and sophisticated centuries-old techniques for controlling rye's quirky chemistry.
Is rye bread healthier than sourdough? ›
As long as they're made with whole grains and have limited or no added sugar, both rye bread and sourdough bread are healthy bread options. Sourdough bread may be even healthier than regular bread because the fermentation makes certain vitamins and minerals easier for our bodies to absorb.
Which is healthier, rye or pumpernickel bread? ›
Pumpernickel is often considered a bit healthier, more nutrient-dense bread option compared to many rye varieties (since the bran and germ provide some great fiber, protein, and micronutrients).
Who should not eat rye bread? ›
However, because it still contains a certain amount of gluten, people with gluten sensitivity or Celiac disease should not consume this bread.
Which rye bread is healthiest? ›
Dark rye bread
Dark rye is a better choice, since it's less processed and usually contains more fiber and nutrients. Pumpernickel is one type of dark rye bread. Different types and brands contain different amounts of rye. Try to find options with wholegrain rye as the first ingredient.
Why do Jews eat rye bread? ›
In Russia, rye was three times cheaper than wheat, and for this reason rye bread was so popular among people with low income. The American grain market was different: rye and wheat prices were approximately the same, and since wheat breads are easier to make, Jewish bakers began using less and less rye.
Is rye bread better for you than white or wheat? ›
When compared to wheat breads, rye is often considered more nutritious. Some research suggests that rye bread may have less of an impact on blood sugar than wheat bread, given its high fiber content and how that slows down your digestion of carbs and generally helps reduce blood sugar spikes.
What ethnicity eats rye bread? ›
In Israel, rye bread is very popular due to the large Jewish population of Ashkenazi Jewish descent. It is popular with Israelis of Middle Eastern and North African Jewish descent (Sephardic and Mizrahi Jews) as well. It is also commonly used in restaurant kitchens and is a staple at many bakeries.
Is rye bread anti-inflammatory? ›
The Arthritis Foundation lists rye bread and millet as two varieties that work well for anti-inflammatory diets. Rye bread is anti-inflammatory because it is high in fiber, which slows the absorption of sugar into the bloodstream.
Both dietitians are fans of DKB for similar reasons. "I think Dave's Killer Bread is a good option when purchasing bread," says Modell. "It is high in fiber and protein. Although the sugar content might be higher than some of its health-conscious counterparts, it can add value to your diet."
Can diabetics eat rye bread? ›
Therefore, rye bread or whole-wheat bread is recommended to limit hyperglycemia. With the recipe for good bread for diabetics, you should replace it with whole grains, almond flour, flax meal.... These are ingredients that ensure a healthy balanced diet and make them healthy.
Is it healthy to eat rye bread every day? ›
Rye is great for the digestive system
In addition to aiding in weight loss, the impressive amount of fiber found in rye can help with constipation, ease stomach pain and cramps, reduce excess gas, and even help prevent serious conditions like ulcers, colon cancer, and breast cancer.
Why is cheesecake factory brown bread so good? ›
The full-bodied rich flavor comes from the unique essence of molasses, and cocoa powder enhances the bread's brown coloring while also injecting that subtle chocolate flavor picked up by young bread nibblers. Espresso powder goes hand in hand with cocoa powder to augment chocolate notes and aromas.
What kind of bread does Outback Steakhouse serve? ›
Everyone loves when the warm honey wheat bread comes to the table when dining out at Outback Steakhouse. It's soft, sweet, and perfect with whipped butter. It's the best way to start any steak and potato meal. Or serve it alongside a salad or soup.
Can you eat too much rye bread? ›
May cause bloating.
Rye is high in fiber and gluten, which may cause bloating in people who are sensitive to these compounds.
Is 100% rye bread healthy? ›
Strong Bones and Tissues. A diet that includes rye bread helps build healthy bones and tissues throughout the body. This is thanks to a swath of nutrients, like the calcium and manganese it contains, as well as iron that builds red blood cells and B vitamins that promote cell growth and repair.
Is rye bread ok for weight loss? ›
When it comes to battle of the bread, rye is the one to eat considering all the weight loss benefits it has to offer. Most notably, rye bread helps support digestive health, which in turn may aid in weight loss. For example, rye bread is packed with fiber which helps keep your bowel movements regular.
What does rye bread do for the body? ›
Second, rye bread contains phenolic compounds, such as ferulic acid and caffeic acid, which can slow the release of sugar and insulin into the bloodstream, further aiding blood sugar control. In addition, rye-based food raises the levels of satiety hormones, and keep people feel full for longer.
That was my “Aha!” moment. “No,” I replied, my brain suddenly exploding with possibilities, “but I think I’m gonna. What a great idea.” And so this tour was born.
I wanted to introduce our community to both the past and present state of Baltic rye baking. I wanted to meet with national bakers’ associations and visit farms, mills and bakeries – especially bakeries, both traditional and modern. But I also wanted us to experience a broader understanding of the geographies and societies that produced those traditions. And so the tour includes some organized sightseeing. We’ll visit not only the historic centers of Helsinki and Riga, but also the countryside, where we can smell the air and the earth, wander fields of rye, climb the ramparts of medieval castles and, in some small way, get a taste of Baltic life before machines and engineered foods.
Finally, I wanted this tour to benefit not just those of us who will meet in Helsinki, but also our community as a whole. To do that, I approached the Bread Baker’s Guild of America (BBGA) and asked them to sponsor this undertaking, which they agreed to do. Because I believe it’s important to support our craft and our community, each participant’s tour cost includes a tax-deductible $400 contribution to BBGA. In appreciation, the Guild will award a complimentary one-year membership and listing as a “Baker’s Bunch” level contributor.