Pehmemid

Pehmemid, also known as "soft bread" or "sourdough bread," refers to a traditional Finnish bread made primarily from rye flour and water, with minimal additional ingredients. The name "pehmemid" originates from the Finnish word *pehmeä*, meaning "soft," reflecting the bread's characteristic soft and slightly dense texture. This bread has been a staple in Finnish cuisine for centuries, particularly in rural areas where rye was widely cultivated.

The preparation of pehmemid involves fermenting a mixture of rye flour and water to create a natural leavening agent, similar to sourdough starter. The fermentation process can take several days, allowing the bread to develop its distinct tangy flavor. Unlike many modern breads, pehmemid typically does not include yeast, relying instead on the natural fermentation of wild yeast and lactic acid bacteria present in the flour.

Pehmemid is often baked in a traditional Finnish oven, such as a *uuni* (wood-fired oven), which imparts a slightly smoky flavor. The bread is usually served plain or lightly buttered, though it can also be used as a base for open-faced sandwiches, known as *leipäjuusto* when paired with a type of Finnish cheese. Its simplicity and hearty texture make it a versatile and enduring part of Finnish culinary tradition.

While modern variations may include small amounts of wheat flour or other ingredients, traditional pehmemid remains a symbol of Finnish agricultural heritage. It is often enjoyed as a comforting, rustic dish, particularly during colder months, and continues to be a beloved part of Finnish home baking.