Leivinjauhot

Leivinjauhot, also known as *leivinjauho* in singular form, refer to a type of Finnish baking ingredient derived from rye flour. These small, coarse particles are a staple in traditional Finnish cuisine, particularly in the preparation of rye breads, pastries, and other baked goods. The term originates from the Finnish words *leipä* (bread) and *jauho* (flour), indicating their role in baking.

Leivinjauhot are distinct from regular wheat flour due to their higher fiber content and coarser texture, which contribute to the dense, hearty texture of rye-based dishes. They are commonly used in combination with wheat flour to enhance flavor and structure. In Finnish baking, leivinjauhot are essential for creating the characteristic chewy consistency of rye bread, such as *ruisleipä* (rye bread), which is a dietary staple in Finland.

Beyond bread, leivinjauhot are also used in the preparation of *korvapuusti* (Finnish cinnamon rolls), *pulla* (Finnish buns), and other sweet and savory baked items. Their versatility extends to traditional dishes like *karjalanpiirakka* (Karelian pies), where they provide a rustic, earthy flavor. The ingredient is often found in Finnish grocery stores under the name "rye flour" or "leivinjauho."

Leivinjauhot are typically made from whole rye grains, which are ground into a coarse flour. The resulting product retains more of the grain’s natural nutrients compared to refined wheat flour. While they can be used alone, they are most commonly mixed with wheat flour to balance texture and taste. Their popularity reflects Finland’s long-standing culinary tradition of incorporating whole grains into daily meals.