Norro

Norro refers to a specific type of traditional Finnish rye bread. It is characterized by its dense texture and distinct, slightly sour flavor, which is a result of its long fermentation process. The dough is typically made with a combination of rye flour, water, and a sourdough starter, often with the addition of a small amount of wheat flour or other grains.

The preparation of norro is a time-consuming process, often taking several days from start to finish. This includes the cultivation and maintenance of the sourdough starter, the slow fermentation of the dough, and the baking itself. Traditionally, norro was baked in wood-fired ovens, which imparted a unique smoky aroma and a dark, crispy crust.

Norro is a staple food in many Finnish households, especially in rural areas. It is often served as an accompaniment to various dishes, including soups, stews, and fish. It can also be enjoyed on its own, perhaps with butter or cheese. The bread is known for its keeping qualities, meaning it stays fresh for an extended period, making it a practical food source. While recipes can vary slightly by region and family tradition, the core elements of rye flour, sourdough, and slow fermentation remain consistent.