Riihiruisleipä (riihi rye bread) is something pretty special. You can't find it just anywhere. It used to be the norm for rye bread in Finland. Sadly, this is no longer the case. This isn't just any rye bread. The secret to the flavor in this bread lies in the riihi.
The riihi was traditionally a windowless log structure, with little ventilation and no chimney. Sheaves of grain would be hung on poles and a small,smoldering fire would be built. The fire would be tended carefully until the grain was dry. The heat and smoke helped to dry the grain evenly preventing spoilage and also eliminated potentially harmful pests. It also gave the grain a wonderful smokey flavor, a flavor that carried through to the bread that was baked from it.
A link to a page about riihi construction (in Finnish).
Luckily, a few small farmers still produce riihi rye and a few bakeries are wise enough to buy the flour produced from said flour. One such bakery is Mannisen Kotileipomo, located in Konnevesi. This is a beautiful rye bread. Dense, heavy, and chewy, with a smokey rye flavor that can't be beat. This bread doesn't even need butter to be enjoyed.
69% riihi rye flour, wheat flour, water, yeast and salt.
Baked in a brick oven.