The most typical rye bread in Finland, Denmark, Russia, and the Baltic countries is whole grain rye bread made using the sourdough method. For more information go e.g. here (Nordic Bread) or here. : :
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Meredith mentioned ZUREK (Polish sour rye soup), so you might want to check it out.
Here Mrs Moneypenny, The Breadmaking: the doughs and don’ts (FT Magazine 20.9.2013)
Täällä selkeät ruisleipäohjeet suomeksi.