5 november 2010

Rye bread developed long distance

Next Sunday the 14 November I will be standing at the New Amsterdam Market with a lot of different people doing smørrebrød. There will be different kinds you can buy at a very reasonable price, and there will be rye bread tasting.

The rye bread is done by a recipe a friend gave to me and she had it from her father. I have been baking that rye bread for more than 25 years. It has the right consistency, it keeps well, and it tastes wonderful and also is very healthy.

I do not have a bakery or catering company in NYC and for this whole event I am dependent on a team of collaborators that I work with to make this happen. It is with great pride that I say that, without Simo and Thous from Nordic Bread and their understanding of rye bread and its importance and their ability to bake, this event would be really difficult to create.

I have talked with Simo over the phone tree times, Skyped, and many emails have been going over the Atlantic, and then after 2 weeks of this Simo emails me the most wonderful picture of a rye bread that looks exactly like my own. That was such an incredible feeling and beautiful way of exchanging food culture. Even though the Nordic countries have similar food traditions we also have many differences. Simo and his brother Tuomas run Nordic Bakery and they have a dream: to make Americans love rye bread. They are at the New Amsterdam Market every Sunday with freshly baked Finnish Ruis bread, and people are coming every Sunday to buy it!

I really look forward to go to the market on this upcoming Sunday to taste their Finish Ruis bread.

Get more information on their web site www.nordicbreads.com

Tip how to use stale rye bread: If your rye bread goes stale it may still be edible. Then crumble the rye bread lightly and mix it with a little organic raw sugar. Keep in a tight air container, and eat on your yoghurt with fresh fruit.

Trine Hahnemann