Lasikukko

Lasikukko is a traditional Finnish rye bread, particularly associated with the Savo region. It is characterized by its dense, moist crumb and a dark, earthy flavor, owing to the high proportion of rye flour used in its making. The bread is often baked in a distinct, somewhat conical shape, with a hollow center, which is sometimes filled with various ingredients after baking.

The preparation of lasikukko typically involves a sourdough starter, contributing to its characteristic tangy taste and long shelf life. The dough is often made with a mix of rye flour and sometimes a smaller amount of wheat flour. Baking can be a lengthy process, resulting in a very firm crust. Historically, the hollow center was a practical feature, allowing the bread to be stored for extended periods or even transported easily, as it protected the softer interior.

Traditionally, the hollow of a baked lasikukko might be filled with a variety of savory or sweet ingredients. Common fillings include salted fish, pork, or even berries, depending on regional variations and personal preference. This practice transformed the bread into a more complete meal or a festive dish. While its popularity has seen fluctuations, lasikukko remains a significant part of Finnish culinary heritage, appreciated for its robust flavor and historical significance. It is often served with butter or alongside traditional Finnish dishes.