kerset

Kerset is a type of traditional Finnish rye bread. It is characterized by its dense texture and slightly sour taste, derived from the use of sourdough starter in its preparation. Kerset is typically made with a high proportion of rye flour, often mixed with wheat flour to achieve a workable dough. The bread is usually baked at a relatively low temperature for an extended period, which contributes to its characteristic moistness and long shelf life.

The dough for kerset is often kneaded extensively and then allowed to ferment for several hours, sometimes overnight, before baking. This slow fermentation process develops the distinctive flavor and aroma of the bread. Historically, kerset was a staple food in rural Finland, valued for its nutritional content and ability to stay fresh for weeks, making it ideal for storage. It was often baked in large loaves or rounds.

Serving kerset traditionally involves slicing it thinly. It is commonly eaten with butter, cheese, or various toppings like herring or cured meats. In modern times, while less common as an everyday bread than in the past, kerset remains a popular choice for those seeking authentic Finnish flavors and a hearty, nutritious bread. Variations in recipes exist across different regions of Finland, with some incorporating additional seeds or spices.