Finland · Scandinavia
Ruisleipä
Also known as Finnish rye bread
Finland's staple dark rye sourdough, fermented long and slow for a pronounced sourness many Finns consider the taste of home.
Method
Long Sourdough Ferment
Hydration
80%
water to flour
Glycemic index
46
Low GI
Energy
220 kcal
per 100 g
Sensory profile
- sourness
- 7
- sweetness
- 1
- crispiness
- 2
- chewiness
- 7
- aroma
- 7
- moistness
- 7
Scale 0–10
Nutrition
per 100 g| Energy | 220 kcal |
|---|---|
| Protein | 6.8 g |
| Carbohydrates | 40 g |
| of which sugars | 1.5 g |
| Fat | 1.3 g |
| Fiber | 7.5 g |
| Sodium | 440 mg |
Typical values; recipes vary.
Texture
- Dense sour crumb
- Thick dark crust
Typical ingredients
- Rye Flour
- Water
- Sourdough Starter
- Salt
Similar breads
Closest sensory profiles in the Atlas.