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Our Bread


OUR HAND MADE RYE BREAD is made with love by the ways of old Estonian traditions. Flavor, texture and color are achieved by a long, natural fermentation of the dough. Organic stone ground whole grain rye flour and various seeds (if used) pack the bread with an abundance of vitamins and fiber. There is very little air in the naturally fermented rye bread making the densely textured bread very filling. EstoEtno rye breads are WHEAT FREE with no added commercial yeast or preservatives. Our Finnish Rye Bread contains only organic rye flour, water, and sea salt. In our Estonian Dark Rye bread, we use a combination of spices, and a small amount of organic minimally processed sugar and molasses to cut through the natural tanginess of rye and provide customers with well-balanced flavor. Dark Honey Rye was developed to celebrate winter holidays; scalded Rye with Coriander and Black Caraway seeds and Sweet Potato Rye have won hearts of people who prefer softer texture.

Long fermentation and dense texture are the key contributors to the long shelf life of the wheat free rye breads. The breads stay fresh for up to a week on the counter-top (might vary depending on the humidity level in your home) and up to two weeks in the refrigerator. Rye breads freeze very well. Give them couple of hours at room temperature to thaw and you can enjoy the bread as it was just brought home.

At the farmer's markets, we offer our bread sin two sizes: half a loaf and a full loaf (Large). We only ship full loafs (Large) of bread to make sure you'd get it as fresh as possible. For longer keeping purposes we do not offer pre-sliced breads.



For Estonians, like for many other European nations, rye bread has been the staple source for nutrition for ten centuries. Rye grows well in colder climates and makes tastier bread than barley, the grain that was mostly used in Estonia prior to rye. In the old days, bread making was a ritual. Bread was thought to have supernatural powers and there were many rules how to, or how not to treat the bread. One was not to cut the bread when hot, only breaking a piece was allowed. In some regions, cutting into a new bread was only acceptable in the morning as "the morning bread grows and the evening bread shrink". Bread should never be left cut side facing the door, it was believed to bring the hunger to the family. In EstoEtno, we never place bread on the table upside-down. We just know it is not the right thing to do.

Estonians enhanced the bread depending on the occasion and need. Rye bran or potatoes got mixed in when rye harvest was poor; salted fish was often added in the coastal areas of the country, and meat, when times were better, and bread was to feed hungry fieldworkers. Every household’s bread tasted, and still does, a bit different. Naturally fermented (other terms used: naturally leavened, sourdough), living bread dough is greatly affected by its environment, including the weather conditions. The size and the flavor can vary seasonally. The size of the bread has changed drastically over time, 150 years ago one loaf of bread could weigh 22-26 pounds! It took some strong Estonian women to bake bread!

In Estonian language we have three words for breads depending on what flour is used. The word for dark rye bread is "leib". All food other than "leib" is called "leivakõrvane", which means "the side (dish) to the bread". Our language illustrates the importance of the rye bread in our culture perfectly, but we are not completely unique with this. Pumpernickel in Germany, rugbrød in Denmark, ruis hapanleipä in Finland, and more - Rye Breads have unquestionable historic importance in many nations' culture and traditions.



Let your imagination fly with toppings! It works well with traditional savory toppings such as ham, cheese, eggs, but also great with bold flavors like smoked salmon or guacamole or why not both together? Or toast a slice for breakfast, spread a little butter to melt on top, add slices of tomato and/or cucumber, sprinkle with some scallions and dill, and let the aroma and flavor make your day!

Graving warm food? Top some slices of bread with leftover mashed potatoes or make a quick farmer's cheese and herb spread and bake these lovely open face sandwiches for breakfast, lunch, or dinner.

Hosting a party? Consider rye bread! It's a great bread to make appetizers ahead of time. You sure will surprise your guests with healthy-trendy-out of ordinary Hors d'oeuvres! For ideas, visit our Instagram account @estoetnobaker. Don’t stop at savory options! Kids love rye bread with jam, Nutella or peanut butter.


Ready to order? Start your hand-crafted, wheat-free, high-fiber, low-glycemic, nutrient-dense naturally fermented (sourdough) bread order below!


For more information about rye nutritional value, please visit:

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