rye flour

Żurek is a traditional soup characterized by its distinctively sour taste, which comes from sour leavening, or the fermentation of bread and rye flour. The soup also contains meats such as sausages, bacon, or ham, and vegetables such as potatoes a... READ MORE

Pain de campagne or country bread is a traditional, rustic bread that is prepared throughout France. It can be found in numerous boulangeries. Most versions of pain de campagne are made with a mixture of white, whole wheat, and r... READ MORE

Vereshchaka is a traditional stew that has been prepared since at least the mid-18th century. Originally, it was a variation of machanka meat sauce. The stew is usually made with pork sausages, bacon, onions, flour, beer, and spices. Once... READ MORE

Sultsina is a Finnish delicacy hailing from North Karelia that is best described as a cross between a thick crêpe and a crispy flatbread. It is traditionally prepared with rye flour dough that is thinly rolled, then dry-baked on a griddle. E... READ MORE

Mustikkapiirakka is a traditional blueberry pie originating from Finland. The crust for the pie is usually made with a combination of flour, butter, sugar, eggs, and baking powder. The dough is pressed into a tart pan, pricked with a fork, and pre... READ MORE

Perepechi is a traditional pie originating from the region of Udmurtia. These open Udmurt pie shells have pinched edges and are filled with various ingredients such as ground beef, mushrooms, eggs, onions, milk, salt, and pepper. The shells are us... READ MORE

Characterized by its dark brown color, rúgbrauð is a rich and dense Icelandic bread that was initially prepared solely with rye flour. It was traditionally steamed in underground pits that were located near numerous Icelandic geysers, a... READ MORE

Limppu is a whole rye bread that is traditionally prepared in eastern Finland. It typically consists of a sourdough starter, whole rye flour, warm water, and salt, and it is allowed to ferment overnight. Traditionally, the bread calls for using dr... READ MORE

This Estonian and Finnish classic is prepared with a combination of roasted and finely milled flour types, usually oat, rye, barley, and pea flour. The mixture is then blended with dairy products such as buttermilk, kefir, or sour milk in order to... READ MORE

Rugbrød is a brown rye bread from Denmark, typically used as a base for popular Danish open sandwiches. Usually, it is sliced thinly, buttered, and topped with ingredients such as smoked fish, shrimp, boiled eggs, liver pate, cucumbers, or ... READ MORE

Usually associated with Western Finland, ruisreikäleipä is one of many rye bread varieties present in traditional Finnish cuisine. This dense, rustic bread is traditionally baked in the form of a flat, round loaf with a hole in the middl... READ MORE

Rupjmaize is a traditional bread consisting of whole-grain rye, baked in a hearth oven and shaped into an elongated loaf. It has a unique flavor that is both sour and sweet. The bread pairs well with smoked fish, cold cuts, and strong, pu... READ MORE

Daujėnų naminė duona is a traditional, homemade rye bread produced in the Daujėnai civil parish in Lithuania since the 17th century. The bread is quite big and comes in either oval loaves weighing from 4 to 4,5 kilograms, or rectangular l... READ MORE

Salinātā rudzu rupjmaize is a bread baked in Latvia from rye flour. It owes its distinctiveness to the traditional recipe and techniques used for its production. The recipe does not allow the baker to use yeast but requires the caraway se... READ MORE

Stegt rødspætte is a traditional fish dish consisting of pan-fried plaice. The dish is usually made with a combination of plaice, rye flour, olive oil, butter, lemon, parsley, salt, pepper, and new potatoes. The fish is patted dry, se... READ MORE

Flatkaka, meaning flat cake, is a traditional rye bread characterized by its flat appearance and fork prick marks on its surface. The flatbread is unleavened and baked in a pan, then served cut into quarters or halves. In the past, it was... READ MORE

Karjalanpiirakka is a traditional pasty consisting of various fillings wrapped in a thin rye crust. It is traditionally formed into an oval shape, and the top is always left open to showcase the creamy filling that is nowadays mainly prepared with... READ MORE

This classic French honey cake is often described as a cross between bread and a dessert. It is a Dijon specialty, believed to have its origins in China, where a similar spice cake was made in the 10th century. In France, it first appeared in 1711... READ MORE

Finnish näkkileipä is a crispy, thick flatbread that is usually prepared with rye flour and closely resembles Swedish knäckebröd. It was traditionally round, but today it appears in various forms and can be prepared wi... READ MORE

Schüttelbrot is a traditional flatbread originating from South Tyrol, or to be precise, the Isarco valley, in particular in Fiè allo Sciliar. It's usually made with a combination of rye flour, wheat flour, yeast and sugar, salt, oil, a... READ MORE

The delicate nonnettes, or jam-filled individual cakes, are one of the classic French desserts. Although there are several different variations of the cake, essentially all of them are gingerbread cakes that are filled with aromatic orange jams an... READ MORE

This heavy and slightly sweet rye bread is made from a sourdough starter and coarsely ground rye with whole rye berries as its base. Its name comes from the German pumpern, a synonym for being flatulent, and the male given name Nickel&mda... READ MORE

Mustamakkara is a blood sausage consisting of pig’s blood, pork meat and fat, crushed rye, and flour. Characterized by its dark color, juicy center, and a crisp casing, it comes in various sizes. Consumed throughout the country as a late bre... READ MORE

Familiar since the Middle Ages, kalakukko is a traditional dish consisting of a fish and bacon or bacon filling that is baked inside a thick rye bread crust. Invented among the working population, it represented a convenient way to transport the w... READ MORE

Similar to a porridge or a pudding, mämmi is a traditional dish prepared with a combination of rye flour, rye malt, and water. After it has been soaked, it is typically seasoned with dark molasses syrup, and the mixture is then baked in the o... READ MORE

Fried pickled herring is a Danish classic that is characterized by its tender texture and mild acidity. Herring fillets are dusted with breadcrumbs or flour, shortly fried until crispy, then submerged in a lightly sweetened brine that is often spi... READ MORE

Sklandrausis, which was granted a TSG status in 2013, is a round pie from Latvia prepared in the area since the 16th century. The dough, which is made from unleavened rye flour, is rolled into discs and shaped so that the edges are folded upward. ... READ MORE

Traditionally associated with the northern parts of Sweden and the Finnish Lapland, blodpalt are the nutritious, dark-brown dumplings prepared with rye or barley flour and animal’s blood. Although they were traditionally made with reindeer&r... READ MORE

Pinzgauer bladl is a traditional dish made from a batter consisting of rye flour, wheat flour, water, melted butter, and salt. Once prepared, it is rolled out thinly, and then fried in hot fat until it turns crispy. The dough is often made into li... READ MORE

Vinschgerl is a slender, crusty bread roll that hails from the Vinschgau Valley in South Tyrol. This bread is known for its distinctive round shape and robust, slightly sour crust that contrasts with a tender, chewy i... READ MORE

These tasty fritters are definitely one of the most popular delicacies from the Val Pusteria valley, located between Alto Adige and Tyrol. Traditionally served with zuppa d’orzo, they also work great as an appetizer, served either h... READ MORE

Zillertaler krapfen is a traditional dish originating from Zillertal in Tyrol. These traditional fritters are made with a combination of rye flour, eggs, water, and salt. The filling is made with curd cheese (quark), Tiroler gray cheese, potatoes,... READ MORE

Pohorc is a traditional bread originating from the Pohorje region. This homemade bread is usually made with a combination of wheat flour, rye flour, yeast, salt, and water. The yeast is mixed with flour, salt, and water in order to make the dough.... READ MORE

Originating from Finland's Kainuun region, Kainuun rönttönen is a small open pie with a crust made from rye and wheat flour that is filled with a combination of potatoes, lingonberries, and rye flour. Unlike today, in the past it was a l... READ MORE

Schusterjunge (lit. cobbler's apprentice) is a traditional bread roll originating from Berlin. The bread rolls are usually made with a combination of rye flour, wheat flour, yeast or baking powder, salt, caraway seeds, and beer. The flours are mix... READ MORE

Röggelchen is a traditional bread roll, particularly popular in the Rhineland region. It is made from a mix of rye and wheat flour, giving it a dense, hearty texture and a slightly sour flavor due to the rye content. The rolls are typically s... READ MORE

Ruisrieska is a traditional type of Finnish rieska flatbread. It’s usually made with a combination of rye flour, yogurt, molasses or honey, baking powder, and salt. Baking powder and salt are mixed into the rye flour along with molasses and ... READ MORE

Brugse mokken are traditional cookies from Bruges, Belgium, with a rich history and a unique preparation method. They have been made according to a recipe dating back to 1880, attributed to Stefanie Vervarcke, the founder of the pharmacy bakery no... READ MORE

Pain de méteil is a traditional bread made with similar quantities of rye and wheat flour. The term "méteil" historically refers to a blend of these two grains. This bread is known for its dense texture, dark color, and slightly tang... READ MORE

Luciščak is the name of a unique round bread originating from the Croatian village of Plemenščina. It is also known as Lucin kolač (Lucy’s cake) because the bread was traditionally prepared on St. Lucy’s Day, bef... READ MORE