Keskipikad

Keskipikad refers to a type of Finnish rye bread, often characterized by its dense texture and distinctive slightly sour flavor. The name "keskipikad" translates roughly to "medium-long" or "medium-sized," suggesting a typical loaf shape or perhaps a baking time. It is a staple in Finnish cuisine, traditionally made with a significant portion of rye flour. The dough is typically allowed to ferment for an extended period, which contributes to its characteristic tang and aids in preservation.

The preparation of keskipikad involves mixing rye flour with water, starter (sourdough), and sometimes a small amount of wheat flour or malt. The dough is then shaped into loaves and baked at a relatively low temperature for a prolonged duration. This slow baking process helps to develop the bread's rich flavor and achieve its characteristic dense crumb. Variations exist, with some recipes incorporating seeds, caraway, or other spices. Keskipikad is often served with butter, cheese, or various Finnish toppings and is a common accompaniment to meals. Its hearty nature and long shelf life have made it a practical and enduring part of the Finnish diet.