leipä

Leipä, Finnish for bread, denotes the staple made from cereal flour and water that forms the basis of Finnish cuisine. The tradition is ancient, with rye bread playing a central role and shaping everyday meals across Finland.

Most traditional leipä is made from rye flour, sometimes blended with wheat or barley. Fermentation with a natural starter, or yeast, yields a sourdough-like flavor in many ruisleipä types. In modern baking, a range of leips are produced, from dense, dark ruisleipä to lighter wheat breads.

Ruisleipä is the emblematic Finnish bread: dense, often with a thick crust, and a long shelf life. It is commonly baked in a brick or metal oven and served in thin slices with butter, cheese, or cold cuts. Rieska is a flat, unleavened bread made from barley or rye, cooked on a griddle or in a moderate oven and eaten with toppings or accompaniments such as fish or butter.

Enriched breads include pulla, a sweet cardamom-flavored loaf made with milk, butter, and sugar, typically braided and served with coffee. Sämpylä, a soft yeast roll, is a common daily bread for formal meals and lunch sandwiches.

In everyday use, leipä is often sliced and topped or used for open-faced sandwiches, known as voileipä. Finnish bread culture ranges from home-baked loaves to industrial varieties and remains a defining element of Nordic baking.