If you're wondering why some Finnish bread has a hole in the centre, this is a relic of days gone by. Baking rye bread is a slow process, and even using modern technology making dark bread can take over 20 hours. This is why long ago in western Finland, when bread was made perhaps just a couple of times a year, the loaves were hung on poles from the ceiling. Finns still keep the hole because it means there is more of that mouth-watering crust to enjoy! So, the Finns learnt how to keep bread naturally before anyone had ever thought of adding separate preservatives. 

Modern crispbreads, rye rusks, crisp rolls and wheat rusks are also a product of this ingenious method. They are considered as being virtually natural products which can, today, be found on the shelves of the most prestigious grocers in Europe. When bread is dried, all its goodness becomes concentrated, as does the flavour of the grain and nutrients. Rye crispbreads and rusks contain 13-16 g of roughage per 100 g. Just six pieces of crispbread give you half your daily roughage requirement, yet just 240 kcal of energy! Crispbread or rusks are high in fibre but low in energy, thus helping you to keep slim. Provided of course you stick to low-fat toppings. Since it strengthens the teeth and gums, chewing bread which is rich in fibre also does wonders for your smile.