The emergence of rye bread and sourdough baking in the Nordics

The idea of sourdough baking surged in interest during the pandemic, with more people spending time at home. Influencers latched on to the trend, which is still going strong today. In this feature, we dive into the Nordic region’s relationship with sourdough and how it came to have such a close relationship with rye bread.

Baked sourdough dates back to ancient Egypt around 3,500 BC, which makes sense as the country is one of the earliest civilisations. However, the first bread was produced as early as 10,000 BC, as a simple flatbread.

Sourdough is linked to the discovery of yeast, proofing, and bread rise, which was fundamental to the evolution of bread-making. Active yeast, as we know it today from baking and alcohol production, has only been around for the past 150-200 years.

While rye is often connected with the Nordic region, according to several scientific studies, it actually originated in the Middle East. Rye emerged as a staple food in Europe during the Middle Ages and was cultivated in Scandinavia, Central, and Eastern Europe, used to produce both bread and alcohol.

Photo: © Richard Clark

Grains, sourdough and rye bread

While many countries have some relationship with sourdough, it still serves a key role in Nordic breadmaking. Here, bread dates back to 750–975 AD when 64 loaves were discovered on the island of Björkö, 30 kilometres west of Stockholm, Sweden.

The emergence of rye flour in the Nordics was not based on taste, nutrition or health, but rather on necessity. Grain production began around 4,000–3,000 BC, with barley and rye the first to be cultivated. Wheat came much later, but even then, it was grown only in the southern parts of the region due to the harsh climate in the north.

Historical and archaeological records suggest that sometime between 500–1050 AD, breadmaking in some form emerged. Before 500 AD, rye was mainly used for porridge, alongside barley. The early breads produced in the region are believed to have been flatbreads. Eventually, the sourdough technique started to be commonly used to bake leavened rye bread. In fact, the Vikings were known for their rye bread – they believed it made them stronger and healthier.

Photo: Tina Stafrén, imagebank.sweden.se

Various types of rye bread

Across the Nordic region, the type of rye bread varies greatly. In Denmark, rye bread (rugbrød), is core to the Danish identity. The long rectangular bread form is usually baked with sourdough and no yeast. However, in modern times, versions have emerged with yeast as well. The flour is dark rye mixed with rye kernels and other seeds.

In Sweden, the Danish style of rye bread is also consumed, but crispbread (knäckebröd) is what stands out. Traditional Swedish crispbread is baked in a round shape with a hole in the middle and produced with wholemeal wheat and dark rye. Nowadays, this type of crispbread is consumed across the globe.

Finland has a similarly strong relationship to rye bread as Denmark. However, unlike the Danes, Finns have several different types. The most popular is ruisleipä, made from dark rye flour. In the east, you will find limppu, a traditional dry bread with a sour taste. And in the west, you will find reikäleipä, a flat rye bread preserved over winter, and jälkiuunileipä which stems from a long-baked bread on low heat, giving it a darker colour, higher density, and more hardness. The Finnish crispbread, näkkileipä, is also highly popular, which is leavened rye bread dried into a thin crisp.

Norway is the outlier amongst the Nordic countries. Historically, grains could only be grown in the southern part due to the climate. As a result, Norway imported much of its bread and did not develop a strong domestic bread culture. Bread was not linked to identity and culture in the same way as in Denmark and Finland. There is a Norwegian range of flatbread called lefse, which is sometimes made from wheat or potatoes, and also a regional rye and wheat bread called Sunnmørsbrød from the northwestern part.

In Iceland, early bread was very much influenced by the Vikings. Similarly to Norway, grains were hard to cultivate and locals had to rely on imports for some time. Flatbrauð is the Icelandic version of rye bread, made from rye flour and hot water, baked on a hot stove or ashes. Today, this bread is often served with coffee.

Photo: Magnus Carlsson, imagebank.sweden.se

Nordic influence and health benefits

Historically, the Nordic region is known for its rye bread and exporting this trend to the rest of the world. Globalisation and the internet have contributed to the further widening and diversity of food choices and due to the upward trend of sourdough, there is a continuous interest in all types of sourdough bread.

A diet with bread made from wholemeal and dark rye is considered healthier than bread predominantly made with white flour. If the bread is also made with sourdough, it is believed to add health benefits, regardless of being made from wheat, wholemeal wheat, or rye.

According to Healthine.com, eating more wholegrains such as oatmeal, wholemeal wheat and dark rye is associated with a lower risk of diabetes, heart disease and high blood pressure. Wholegrains also have a higher portion of vitamins, fibre and protein content. Additionally, it is believed that the fermentation in the sourdough process improves the nutrition profile. For instance, a lower level of phytic acid allows the body to easier digest the bread. Also, the low pH combined with the lactic acid bacteria that sourdough bread contains tend to increase the nutrient and antioxidant content.

These days, more entrepreneurs are setting up small stores, cafés and online shops shipping Nordic baking equipment and ingredients across Europe. And with tons of online tutorials, it is easy to give sourdough a go. If you search online for sourdough starter, you will get numerous search results on how to start a sourdough, the different types, and so on – you can even find advice on what to do if you go on holiday or want to take a break from the sourdough process.

In the wake of the cost-of-living crisis, making your own sourdough rye bread can not only save money, it tastes better and is healthier for you.

Photo: Magnus Carlsson, imagebank.sweden.se