Reikäleipä

Reikäleipä, literally meaning "hole bread" in Finnish, is a traditional type of rye bread. Its distinctive feature is a hole in the center, which historically served a practical purpose. The bread was typically baked in large batches and then hung on poles or beams in the kitchen or pantry to dry and cure, allowing for better air circulation and longer preservation. This method was particularly common in rural areas of Finland.

The dough for reikäleipä is usually made from a combination of rye flour and sometimes wheat flour, with sourdough starter often used for leavening, contributing to its characteristic tangy flavor. The texture is dense and firm, making it ideal for slicing thinly and serving with various toppings, such as butter, cheese, or cured meats. It is a staple in Finnish cuisine, often accompanying meals or enjoyed as a snack. Variations exist across different regions of Finland, with some recipes incorporating seeds or other grains. The practice of baking and storing reikäleipä in this manner has become less common with modern refrigeration, but the bread remains a popular and recognizable part of Finnish culinary heritage.