Like many Estonians, it was part of my upbringing early on. Even if I might have initially preferred sai, the spongy white bread that is typically enjoyed in the US and Canada. I won't deny, it's still my preference when making a sandwich smothered in peanut butter and jam or if it’s for the bread bowl of a San Francisco clam chowder.
But ever since I first had a melty over-medium egg and a thin slice of Jarlsberg cheese on toasted rye bread for breakfast, there was no turning back.
Some people are loyal to only Estonian-made rukkileib. Some people make their own. Some people make a special trip to stores like Starsky Fine Foods. Personally, I appreciated the convenience of getting it from pretty much any store...
What made it even more of a staple was the sunflower seed rye bread from the grocery store, from a company called Dimpflmeier. Some people are loyal to only Estonian-made rukkileib. Some people make their own. Some people make a special trip to stores like Starsky Fine Foods. Personally, I appreciated the convenience of getting it from pretty much any store, and with that German name and Gothic script on their packaging, I believed it to be authentic European fare.
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