Ruisreikäleipä

Ruisreikäleipä is a traditional Finnish rye crispbread. It is a hard, dry flatbread made from rye flour, water, and salt, sometimes with a sourdough starter. The dough is rolled into very thin sheets and baked until crisp. The surface is marked by numerous small holes, a distinctive feature that gives the bread its name ("hole bread"). The holes arise from gas bubbles in the thin dough during fermentation and baking.

The bread is typically baked on large sheets and then cut or broken into pieces for storage. Its dryness and compact texture allow it to keep well for weeks or months when stored in a cool, dry place. In Finland it is commonly eaten with butter and cheese, or used as a base for toppings such as herring, salmon, or cold cuts.

Historically, ruisreikäleipä has been a staple in Finnish households, associated with rural kitchens and long before modern refrigeration. It became popular as a durable, economical bread and remains widely produced today, both commercially and by home bakers. The bread also features in traditional celebrations and everyday meals.

Nutritional notes: ruisreikäleipä is high in fiber due to rye and tends to be low in fat; it is energy-dense and contains gluten, so it is not suitable for those with celiac disease or gluten intolerance.