Baking rye bread

Rye bread has always been baked using water and wholegrain rye flour. The preparation of rye bread is established on a sourdough method using starter culture, which influences the flavour, structure and shelf-life, among other things.

The basic ingredients are the same for both fresh bread, crispbread and thin crisp. Depending on the preparation method, the end product can be crunchy thin crisp or fresh rye portion bread.

The sourdough starter significantly influences the flavour, appearance and structure of the bread. The starter is prepared a day before making the dough. A small amount of starter is mixed with water and flour to form a loose consistency. Fermentation takes place for 12-20 hours at 26-30 °C. Lactic acid bacteria and yeasts in the sourdough starter utilise the flour as nutrition and grow strongly, forming lactic acid and acetic acid.

The starter turns acidic, and provides the sour flavour that rye bread is known for. Factors influencing the sourness of rye bread include the ratio between lactic acid bacteria and yeasts, fermentation temperature and time, and the ratio between flour and water in the starter mixture. Usually, the sourdough starter forms more lactic acid bacteria than acetic acid. Both acids are necessary for the flavour and aroma of good rye bread.

In addition to acids, several other compounds are released during fermentation, which affect the flavour of the bread. During the time when rye bread was traditionally baked at home, each household kept their own sourdough starter. Today, the same goes for bakeries. Expertise in sourdough starters is vital for producing rye bread of a high quality.

The preparation process significantly determines the properties of ready bread. Allowing the dough to rise affects the porous structure as well as aromatic ingredients of the bread. 

The shape of the bread impacts the ratio of the crust and inner part. Thin bread has a relatively larger crust compared to a thick loaf. 

Baking in the oven affects the aroma, flavour and appearance of the bread. A baking profile designed for each product defines the baking temperature, time, steaming, etc. For a thick, tasty crust, the bread is baked for a lengthy period of time at a low heat, (e.g. slow-baked rye bread). Steaming at the right stage of baking creates a shiny crust.