Rye bread is a Finnish classic and easier to make than you'd assume by its reputation. First you have to make a starter. For that you use an actual loaf of rye bread. There are big differences in sourness, so pick one that you like the best. Go to quality food markets for the best selection and experts. Cut four slices from the loaf, remove the crust and crumble the bread in a bowl. Add a litre of lukewarm water in the bowl and after a bit of stirring pour in a litre of rye flour. What you have in the bowl is the starter. Cover the bowl with a cloth and let stand for a day. When it starts to bubble and smell sour you're almost there.

Next add 2 dl of water, 2 tablespoons of salt and 1.5 litres of rye flour. If you want to hasten the raising process add 20 grams of fresh yeast. The dough is ready when it has doubled. Take a 100 gram chunk of the dough out and store it in the freezer – that is your starter for the next loaf.

You get four loaves from the dough. Roll them into shape, sprinkle flour on them and use a fork to make holes in the loaves. Let them rise for a moment under the cloth before putting them in the oven for an hour at 200 °C.