Dark, Dense Nordic Bread, Made for Butter or Cheese

[lsanderson]

By FLORENCE FABRICANT
Published: January 4, 2011

Like many other Finns, Simo Kuusisto, a chef who trained at the French Culinary Institute, is devoted to his native whole-grain rye bread. He began baking it in New York, then went back to Finland to work with a master baker. Though he is still the chef at the Canadian mission to the United Nations, he and his brother, Tuomas (left), turn out their Nordic breads at night, in a bakery in Queens. They are increasing production, which stands at 2,500 breads a week, because of demand on the Internet. More