Kävis

Kävis is a type of Finnish rye bread. It is traditionally made with a mixture of rye and wheat flour, leavened with a sourdough starter. The dough is often mixed with water, salt, and sometimes a small amount of molasses or syrup for added flavor and color. Kävis is known for its dense texture and distinctive tangy taste, a characteristic of rye sourdough breads.

The preparation of kävis typically involves a long fermentation process, which develops the complex flavors and aromas. The dough is then shaped into loaves, often round or oval, and baked in a hot oven until a dark, crusty exterior is formed. The interior remains moist and chewy. Kävis is a staple in Finnish cuisine, often served as an accompaniment to various meals, from hearty stews to lighter fish dishes. It is also popular as a base for open-faced sandwiches, known as voileipä. The bread's robust flavor complements a wide range of toppings. Variations of kävis may exist across different regions of Finland or even within families, with some recipes incorporating ingredients like caraway seeds or malt.