Ruisleipä (rye bread) is a dark sourdoughrye bread produced extensively in Finland. It is the most popular type of bread in Finland. It is a staple in Finnish cuisine,[1] and holds the status of the national food, as determined by a 2017 vote. Finland celebrates ruisleivän päivä (rye bread day) on February 28.[2]
5 types of Finnish rye bread (top to bottom/left to right): limppu, reikäleipä, loaf, reissumies and hapankorppu.
Unlike the more internationally popular German rye breads, Finnish rye bread tends to have a less oily or moist texture. Most common variations of Finnish rye bread lack sweetness and the addition of spices like caraway, distinguishing them from Swedish counterparts. Finnish rye bread is made from whole grain rye flour, distinguishing it from bread made with lighter and finer sifted rye flour. Storage plays a crucial role in maintaining the bread's texture. Freshly consumed rye bread is thick, while bread stored for an extended period becomes thin.
Traditional rye bread shapes vary, with large, round, and thick bread being the most common. In Karelia and Savo, this type of soft rye bread, often referred to simply as leipä (bread) or musta leipä (black bread), was a weekly staple. Other regional varieties had distinct names based on grain type and acidity levels. One traditional form, called reikäleipä (hole bread) or ruisreikäleipä (rye hole bread), is a characteristic of western Finland. Traditionally, it was baked in ring shapes and suspended on poles just below kitchen ceilings to dry and be stored. Dried reikäleipä could be stored over winter and required moistening before consumption. Another variant is the somewhat softer limppu or ruislimppu.
More modern variations of rye bread, angular in shape, have become popular in Finland. Commercially, Vaasan Ruispala claims the title of Finland's most popular bread. Similar to reikäleipä but designed for single portions, it borrows elements from German rye bread, deviating from traditional Finnish textures. Competing products like Fazer's Ruispuikulat and Oululainen's Reissumies offer alternative shapes while maintaining a more traditional formulation than Ruispala.
^"The people have spoken - rye bread is the national food". 19 January 2017.
January 01, 1970
ruisleipä, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, november, 2023, . This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Ruisleipa news newspapers books scholar JSTOR November 2023 Learn how and when to remove this message Ruisleipa rye bread is a dark sourdough rye bread produced extensively in Finland It is the most popular type of bread in Finland It is a staple in Finnish cuisine 1 and holds the status of the national food as determined by a 2017 vote Finland celebrates ruisleivan paiva rye bread day on February 28 2 5 types of Finnish rye bread top to bottom left to right limppu reikaleipa loaf reissumies and hapankorppu Unlike the more internationally popular German rye breads Finnish rye bread tends to have a less oily or moist texture Most common variations of Finnish rye bread lack sweetness and the addition of spices like caraway distinguishing them from Swedish counterparts Finnish rye bread is made from whole grain rye flour distinguishing it from bread made with lighter and finer sifted rye flour Storage plays a crucial role in maintaining the bread s texture Freshly consumed rye bread is thick while bread stored for an extended period becomes thin Traditional rye bread shapes vary with large round and thick bread being the most common In Karelia and Savo this type of soft rye bread often referred to simply as leipa bread or musta leipa black bread was a weekly staple Other regional varieties had distinct names based on grain type and acidity levels One traditional form called reikaleipa hole bread or ruisreikaleipa rye hole bread is a characteristic of western Finland Traditionally it was baked in ring shapes and suspended on poles just below kitchen ceilings to dry and be stored Dried reikaleipa could be stored over winter and required moistening before consumption Another variant is the somewhat softer limppu or ruislimppu More modern variations of rye bread angular in shape have become popular in Finland Commercially Vaasan Ruispala claims the title of Finland s most popular bread Similar to reikaleipa but designed for single portions it borrows elements from German rye bread deviating from traditional Finnish textures Competing products like Fazer s Ruispuikulat and Oululainen s Reissumies offer alternative shapes while maintaining a more traditional formulation than Ruispala See also editRugbrod Rugbraud Finnish breadReferences edit Davidson Alan Jaine Tom 2014 The Oxford Companion to Food Oxford University Press p 1039 ISBN 9780199677337 The people have spoken rye bread is the national food 19 January 2017 Retrieved from https en wikipedia org w index php title Ruisleipa amp oldid 1212917283, wikipedia, wiki, book, books, library,
