täysjyväleipää

Täysjyväleipä is a Finnish term for bread made with täysjyvä flour, i.e., flour that uses the whole grain kernel with the bran and germ intact. The bread can be baked from different cereals, most commonly wheat or rye, and may be entirely 100% täysjyvä or mixed with small amounts of refined flour or seeds. It tends to be darker and denser than white bread because of the whole grain content.

Production typically involves mixing whole grain flour with water, yeast or sourdough, salt, and sometimes fat or sweeteners. The dough is fermented, shaped, and baked at moderate temperatures. Many commercial varieties include added seeds such as flax, sunflower, or sesame, which affect texture and nutrition.

Nutritionally, täysjyväleipä provides more dietary fiber, B vitamins, iron, and minerals than bread made from refined flour. The fiber promotes digestion and can slow sugar absorption, contributing to lasting satiety. The bread contains gluten and is unsuitable for people with celiac disease or gluten intolerance.

Culturally, it is a staple in Finland and widely available in bakeries and supermarkets. It is commonly eaten at breakfast or lunch, for example as open-faced sandwiches (voileipä) with toppings like cheese, cucumbers, salmon, or herring, and used in soups or alongside meals.

Storage is best in a cool, dry place; it can be kept for several days or frozen for longer storage. Variants include rye-based täysjyväleipä and mixed-grain loaves.