Rye has been a fundamental part of the Finnish diet for thousands of years and symbolises a source of power and vitality. Unlike other grains, it is able to grow in harsh winter conditions and lower quality soils. The cold climates of northern Europe and Russia provide the ideal conditions for growing this very tough and robust grain.
It is believed that rye comes from a wild species of cereal grain that grew amongst wheat and barley fields. It was first cultivated for the purpose of consumption in Germany.
Rye bread is packed full of fibre and only contains a small amount of fat. There are two main types of fibre that are both found in rye – soluble and insoluble fibre. Insoluble fibres are essential for keeping your bowels happy and healthy because they absorb water when going through your body, making it easier for waste to pass through you.
Rye is also a great source of vitamins and minerals like iron, potassium and zinc, which our bodies need. The recommended daily intake of fibre varies from one country to another, but is generally somewhere between 25-35g per day. This equates to 14 apples, 21 carrots, or 5-6 slices of delicious whole grain rye bread.
More information about rye and health, see