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Type | Bread |
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Place of origin | Finland |
Bread is a staple food of Finland. It is served with almost every meal and many different types are produced domestically.[ citation needed ]
In the Swedish-speaking region of Åland, there are other varieties of bread, the majority of which owe much to Swedish cuisine.[ citation needed ]
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."
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.[ citation needed ]
Limppu is common in the Upper Peninsula of Michigan due to high levels of Finnish immigration and may be found in many pubs and diners across the peninsula.[ citation needed ]
Reikäleipä (lit. 'hole bread'), 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. [1]
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. [2] 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 (lit. 'after-oven bread') could still be baked in the residual heat. [3] 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. [4]
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. [5] [6] [7] 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.[ citation needed ]
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.[ citation needed ]
Vesirinkeli (lit. 'water ring') is a small ring of yeast leavened wheat bread which resembles a bagel. They are available in several different varieties.[ citation needed ]
In 2019, Finland produced 1.19 million tonnes of oats (kaura). [8] 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.[ citation needed ]
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.[ citation needed ]
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.[ citation needed ]
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.[ citation needed ]
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. [9]
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).[ citation needed ]
A korppu (see above) sweetened with sugar and spiced with cinnamon is called sokerikorppu.[ citation needed ]
Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture.
Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities.
Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental-style cooking. Fish and meat play a prominent role in traditional Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various vegetables and mushrooms. Evacuees from Karelia contributed to foods in other parts of Finland in the aftermath of the Continuation War.
A biscuit, in most English speaking countries, is a flour-based baked and shaped food item. Biscuits are typically hard, flat, and unleavened. They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon. They can also be savoury, similar to crackers. Types of biscuit include sandwich biscuits, digestive biscuits, ginger biscuits, shortbread biscuits, chocolate chip cookies, chocolate-coated marshmallow treats, Anzac biscuits, biscotti, and speculaas.
Crispbread is a flat and dry type of bread, containing mostly rye flour. Crispbreads are lightweight and keep fresh for a very long time due to their lack of water. Crispbread is a staple food and was for a long time considered a poor man's diet.
Lavash is a thin flatbread usually leavened, traditionally baked in a tandoor or on a sajj, and common to the cuisines of South Caucasus, West Asia, and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey. The traditional recipe can be adapted to the modern kitchen by using a griddle or wok instead of the tonir.
A rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a teether for babies. In some cultures, rusk is made of cake, rather than bread: this is sometimes referred to as cake rusk. In the UK, the name also refers to a wheat-based food additive.
Quick bread is any bread leavened with a chemical leavening agent rather than a biological one like yeast or sourdough starter. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and the climate control needed for traditional yeast breads.
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread.
Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. Compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. The world's largest exporter of rye bread is Poland.
Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits.
Tatar cuisine is primarily the cuisine of the Volga Tatars, who live in Tatarstan, Russia, and surrounding areas.
The poppy seed roll is a pastry consisting of a roll of sweet yeast bread with a dense, rich, bittersweet filling of poppy seed. An alternative filling is a paste of minced walnuts, or minced chestnuts.
Nordic bread culture has existed in Denmark, Finland, Norway, and Sweden from prehistoric times through to the present. It is often characterized by the usage of rye flour, barley flour, a mixture of nuts, seeds, and herbs, and varying densities depending on the region. Often, bread is served as an accompaniment to various recipes and meals. Nordic breads are often seasoned with an assortment of different spices and additives, such as caraway seeds, orange zest, anise, and honey.
Ruisreikäleipä is a kind of Finnish bread, a flat rye flour loaf with a hole in the middle. It is sometimes referred to as reikäleipä, shorter term without ruis (rye) which applies also to the oat loaf with a hole.
Bread is a staple food throughout Europe. Throughout the 20th century, there was a huge increase in global production, mainly due to a rise in available, developed land throughout Europe, North America and Africa.