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What's all the Rye About?

Sourdough rye bread is a pantry staple in every Finnish household. It’s used for breakfast, lunch and snacks, either plainly toasted with butter, or topped with cheese and cucumber, smoked salmon or a variety of cold cuts or salads. Sourdough rye bread is a very simple and healthy food, and is made from a live culture.

It's in the Rye Itself.

Rye sourdough used for the baking of rye bread is rich in lactic acid bacteria. In addition to fermenting the dough, these bacteria also modify bioactive compounds found in rye. They produce branched-chain amino acids and amino acid-containing small peptides, which are known to have an impact on insulin metabolism, among other things. Click below to learn more about rye from a study from The University of Eastern Finland.

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