Andreas takes the trip to the “rye belt” to meet up with Finnish chef Sara La Fountain. Andreas takes the trip to the “rye belt” in southern Finland to meet up with Finnish chef Sara La Fountain. They ...

While the idea of a freshly baked loaf of bread — or really anything that emerges from a burning oven — isn’t overtly appealing in the middle of a heat wave, Finnish ruis bread provides an unlikely ...

HELSINKI, Finland -- Visiting Helsinki for the fifth time in a dozen years, I happily rediscover the rye breads with polysyllabic names I can't pronounce, but which over the years I've come to love.

Chef Mikko Kosonen isn’t sure if the kind of rye bread he bakes at home for himself would necessarily be embraced by D.C. diners. “It’s a little too heavy for the local taste,” he said of the dark ...

HELSINKI, Finland - Visiting Helsinki for the fifth time in a dozen years, I happily rediscover the rye breads with polysyllabic names I can't pronounce, but which over the years I've come to love. As ...

This dish is an easy and healthy Finnish staple of rye bread and lightly-pickled beetroot. For this, you need dense proper rye bread, not a sourdough. With such simple ingredients, it's the quality of ...

The porous, moisture-absorbent properties of rye products such as bread, flakes and granolas are key to maintaining long-lasting satiety and effective weight management, a Finnish study determines.

The why behind the rye: The way rye is processed has a direct impact on how filling it is, according to Finnish researchers, with implications for food manufacturers using the high-fibre whole grain.