rukkileiba

Rukkileiba, or rye bread, is a loaf made primarily from rye flour. The term rukkileiba appears in Estonian and refers to rye-based bread common in the Baltic states and parts of Northern and Central Europe. Rye gives a denser crumb and darker crust than wheat bread, and a characteristic tang from natural fermentation.

Most rukkileiba is leavened with a rye sourdough starter rather than commercial yeast. The dough tends to be moist and sticky and undergoes extended fermentation, which improves flavor and digestibility. Traditional varieties may include seeds such as caraway or fennel and are baked in a loaf pan, on a baking sheet, or in a wooden oven. The color and texture depend on the milling and fermentation; some loaves are lighter rye, others very dark and dense.

In Baltic and Nordic cuisines, rye bread is a daily staple, served with butter, cheese, cured fish, or soups. It is commonly sliced for breakfasts and used to scoop or dip foods. Regional forms vary in size, crust, and sweetness, from dense, hearty loaves to lighter, more open crumb varieties.

Notable international variants include Danish rugbrød, German Vollkornbrot, and Russian rye breads; pumpernickel, a coarse, dark German version, is often made with whole rye meal and long baking times.

Nutrition-wise, rye bread provides more dietary fiber and minerals than many wheat breads and can have a lower glycemic impact. It contains gluten, so it is not suitable for people with celiac disease. It stores well when kept cool and dry and can be frozen for longer shelf life. Slicing and toasting are common preparation methods.