Bread is a staple food of Finland. It is served with almost every meal and many different types are produced domestically.
In the Swedish-speaking region of Åland, there are other varieties of bread, the majority of which owe much to Swedish cuisine.
Rye bread
Rye bread, known as
ruisleipä, is a popular dark and sour bread in Finland, distinguishing itself from German rye breads by its less greasy and moist texture and differs from Swedish rye breads by not being sweet and lacking spices like caraway. Traditional Finnish rye breads, such as
reikäleipä and
limppu, were historically dried on poles beneath kitchen ceilings. They have become a national symbol, celebrated on February 28 as "rye bread day."
Limppu
Traditional Eastern Finnish rye bread is called
limppu. The closest translation to English would be "loaf" (although
limppu is always round and bulbous, while rectangular loaves are available). This bread is dark, sour in taste, dense, heavy and comparatively dry. Its mouthfeel still remains soft enough to be bitten off easily, and leavening is easily discernible by eye. This kind of bread was usually produced at steady intervals throughout the year, whereas Western Finnish tradition stressed less frequent baking sessions combined with long-term storage.
Limppu is common in the Upper Peninsula of Michigan due to high levels of Finnish immigration and may be found in many and diners across the peninsula.
Reikäleipä
Reikäleipä (), a traditional Western Finnish rye bread, is dried near the kitchen ceiling and preserved over the long winter. Nowadays
reikäleipä is available in many forms and stages of aging throughout all of Finland, regardless of season.
Jälkiuunileipä
In western Finland, people used to bake a lot of bread at a time, but rarely. In the east, they used to bake less, but at least weekly.
[ quoted in ] The old tradition was that all bread in the house for the year was baked over a few days, in a large oven that took a long time to cool.
Jälkiuunileipä () could still be baked in the residual heat.
The longer baking time in the lower temperature gives it a darker color, higher density and hardness than regular rye bread, comparable to a
fruit cake. In addition to the traditional
reikäleipä shape, there are also rectangular variations available.
Crispbread
Crispbread (
näkkileipä) is leavened rye bread that is dried into a thin crisp. They are sometimes made using sourdough. Crispbread is very common throughout the
Nordic countries and if stored properly will not spoil for a long time.
[ Medeltida trädgårdsväxter: Att spåra det förflutna ] A variant of crispbread is a thin sour rectangular crisp called
hapankorppu. Rectangular crispbread is often associated with schools and other institutions, for example the Koulunäkki and Kunto brands.
Wheat bread
Because traditionally
wheat was not as abundant as rye or barley, wheat is mainly used for baking of pastry, scones, and
pulla. Nowadays it is often combined with other types of flour to make
Karelian pasties,
meat pies, and other dishes.
Vesirinkeli
Vesirinkeli () is a small ring of yeast leavened wheat bread which resembles a
bagel. They are available in several different varieties.
Other breads
Oat bread
In 2019, Finland produced 1.19 million tonnes of
oats (
kaura).
They are the most commonly produced
grain in Finland and bread based on oats is popular, although not as popular as
rye breads. The most common use of oats in bread is in rolls, sometimes flat and pre-cut into two halves.
Potato bread
The
potato, although a late introduction to Finland, features heavily in the diet and has found its way into many kinds of breads. Usually dough made with potato will be very soft and the bread will be moister and fluffier than plain wheat or oat bread.
Christmas bread
There are several varieties of Christmas breads. Most are made in a similar way to a basic
limppu, however they typically include
molasses and other Christmas time flavours like orange,
cinnamon,
fennel,
aniseed and
caraway.
Korppu
Korppu is a dried, hard and crisp
rusk that resembles a small halved bread roll. The sweet versions are often sprinkled with cinnamon and sugar. There are also variations of
korppu which are totally flat and unleavened, usually made of rye or oats.
Rieska
Rieska (pronounced 'ries.ka) is unleavened, usually
barley-based, soft
flatbread. Simple
rieska contains only flour, salt, and water, but industrial bakeries usually use yeast as well.
Rieska has many local varieties in different parts of Finland regarding ingredients and preparation. It is usually baked in the oven, or alternatively on a frying pan (like pancake) or even on a heated stone. The dough is sometimes made from rye or potato.
Milk rieska is a traditional food in the
Ylivieska area, and is made with milk instead of water.
Confectionery
Pulla
Pulla is a
cardamom-flavoured, yeast-leavened sweetened bread, often served with coffee. The usual recipe is based on milk, sugar, wheat flour, butter, with yeast and a very small amount of salt as additives, and cardamom or saffron as spices.
Pulla is similar to but drier than a
brioche, as eggs are not added into the dough. In contrast to many other nationalities' sweetened breads,
pulla isn't buttered. When flavored with cinnamon and sugar and cut into spirals before baking, it becomes
korvapuusti (
cinnamon roll).
Sokerikorppu
A
korppu (see above) sweetened with sugar and spiced with cinnamon is called
sokerikorppu.
See also
External links
