Piimäleipä

Piimäleipä, meaning "buttermilk bread" in Finnish, is a traditional rye bread from Finland. It is characterized by its dense, dark crumb and slightly sour flavor, which comes from the use of cultured buttermilk or piimä as a key ingredient in the dough. This sourdough starter or the acidic nature of the buttermilk contributes to the bread's unique texture and taste.

The preparation of piimäleipä typically involves a long fermentation process, which further develops the characteristic sourness and allows for a deep, complex flavor profile. It is often made with a significant proportion of rye flour, sometimes mixed with wheat flour. The dough is usually baked at a relatively low temperature for an extended period, resulting in a moist interior and a dark, often slightly chewy crust.

Piimäleipä is a staple in Finnish cuisine and is commonly eaten with butter, cheese, or various savory toppings. It is also a popular accompaniment to hearty Finnish stews and soups. Due to its dense nature and long shelf life, it was historically a practical and nutritious food source. Variations in the recipe exist across different regions of Finland, with some versions incorporating additional ingredients like molasses or caraway seeds.