Korppujauhot

Korppujauhot are breadcrumbs made from dried korppu, a type of hard Finnish bread. They are ground into small granules or crumbs and are used in Finnish cuisine as a coating for fried foods and as a binder in various dishes. The term combines korppu (rusks or hard bread) with jauhot (flour), and in everyday language korppujauhot refer specifically to the breadcrumbs produced from dried bread rather than fresh bread crumbs.

Historically, korppujauhot arose as a way to reuse stale bread. Traditional korppu is commonly baked or dried to extend shelf life, and once finely ground it becomes a versatile ingredient for coating and binding. They can be found in varying degrees of coarseness, from fine crumbs to larger granules, and are often used plain or lightly seasoned.

Preparation and varieties vary by household. Home cooks typically dry leftover bread and grind it in a grinder or processor to the desired texture. Some people season korppujauhot with salt, pepper, or herbs, while others use them without added spices. In commercial use, ready-made korppujauhot may be sold seasoned or unseasoned and can be based on rye, wheat, or mixed breads.

Culinary use is widespread in Finland. Korppujauhot are commonly used as a breading for pan-fried or deep-fried foods such as fish, chicken, and meat, creating a crisp crust. They are also employed as a binder in meatballs, patties, and certain sausages. For gluten-free cooking, alternatives such as cornmeal or gluten-free breadcrumbs can be used.

Storage and shelf life are straightforward: keep korppujauhot in an airtight container in a cool, dry place. When stored properly, they remain usable for several months, with their flavor and texture best when kept away from moisture.