What kind of bread do they eat in Finland?

Ruisleipä Bread is a staple on Finnish dining table. Finland has a vast variety of different types of breads; made of wheat, oats or barley, although their rye bread is the most famous and widely eaten, known as Ruisleipa.

What is the difference between Pulla and Nisu?

Pulla is also common in the Upper Peninsula of Michigan and Northern Ontario, areas in the United States and Canada which have large Finnish populations. There it is also commonly known as nisu, an old Finnish word still in use with the same meaning in some dialects, despite originally simply meaning 'wheat'.

What is Finnish famous bread?

This traditional bread from the Finnish archipelago has a sweet, malty and syrupy taste. The bread is known all over Finland as saaristolaislimppu. Archipelago bread is eaten throughout the year but for many Finns it is also an essential part of the Christmas dinner table.

What is the most popular bread in Finland?

Ruisleipä (rye bread) is a dark sourdough rye bread produced extensively in Finland. It is the most popular type of bread in Finland. It is a staple in Finnish cuisine, and holds the status of the national food, as determined by a 2017 vote.

What is the name of the Finnish bread?

Pulla Bread is a staple in Finland. Soft and aromatic with cardamom, the loaves get a sprinkling of traditional pearl sugar and almonds to make it special. The Harris family makes this recipe into 6 small loaves.

What is a Swedish braid?

Swedish Braided Cardamom Bread is a traditional holiday loaf that's a delicious enriched dough that's topped with pearl sugar .

What is cassava bread called?

Casabe also known as cassava bread is made from yucca. It is traditionally flat, crisp and white in color and eaten along with many Latin dishes.

Why is rye bread so popular in Finland?

It's a dark, flat sourdough bread made from a few very simple ingredients. The tradition of the rye bread started over 2000 years ago when Finnish agriculture was not yet fully developed, and the climate restricted farmers to growing only crops that are able to ripen fast. Rye grains were perfect for that!

What kind of bread do Scandinavians eat?

Rye Bread . Dense, dark, and delicious, rye bread is a staple among Scandinavians and Finns and is eaten with almost every meal either on its own or as the base of an open-faced sandwich.

What is Finland's most popular food?

Whether it's tasty salmon soup , fillets of perch, pickled Baltic herring or smoked vendace, the list simply goes on and on. Best consumed fresh at food markets, delis and restaurants throughout the country, fish dishes are the heart of the Finnish diet.

Finnish Coffee Bread (Traditional) Recipe

Submitted by ellie_

"Originally this recipe was printed in the Finnish Cookbook but I have been making it every year for Christmas breakfast. Although it is time consuming with three rises this recipe makes three coffee braids, so there is always one for the freezer and to share with friends. Prep time includes approximate rising time."

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photo by Annacia

Ready In:: 4hrs 30mins
Ingredients:: 10
Yields:: 3 coffee braids

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ingredients

1 (1/4 ounce) package active dry yeast (original recipe specifies one package but I use 2)
¹⁄₂ cup lukewarm water
2 cups milk, scalded and cooled to lukewarm
1 cup sugar
1 teaspoon salt
8 -12 cardamom pods, seeded and crushed, depending on how strong a cardamom flavor you like (I use 10-12)
5 eggs, beaten, divided (1 egg is used for glaze)
8 -10 cups flour
¹⁄₂ cup butter or 1/2 cup margarine, melted
¹⁄₄ cup sugar, for glazing braids (or less)

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directions

Dissolve yeast in warm water in a large bowl.
Stir in milk, sugar, salt, cardamom, 4 eggs, and 2 cups of flour.
Stir until dough is smooth.
Add 3 cups of flour and stir well.
Stir in melted butter or margarine.
Stir in 2-3 cups more flour or until you have a stiff dough.
Turn dough out onto a floured bread board and cover with inverted bowl.
Let rest for 15 minutes.
Knead dough until smooth and satiny (8-10 minutes).
Place dough in large lightly greased bowl, turning to grease top.
Cover with plastic wrap and/or towel.
Let dough rise in a warm place until doubled (1-2 hours).
Punch dough down.
Let dough rise again until almost double (30 minutes- 1 hour).
Turn out onto floured board.
Divide dough into thirds, working with only one third at a time.
Divide (one- third of dough) into three parts.
With your hands roll each part into one 18"strand.
Braid the three stands together to form one braid, tucking ends under.
Place on lightly greased cookie sheet.
Let rise 20-30 minutes until puffy.
Repeat with other two parts (each one-third of original dough).
You will have three braids when finished.
Brush braids with beaten egg and sprinkle with sugar.
Bake in 400°F oven for 20-30 minutes or until braids are light brown.

Questions & Replies

Can't find recipe for 1

Judy A.

See Also
7 Tasty British co*cktails + Recipes Yotam Ottolenghi’s recipes for comfort eating over Christmas Yotam Ottolenghi’s sage recipes Food: Recipes, Cooking Tips, Celebrity Chef Ideas & Food News - TODAY.com

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Reviews

Chef assig
What a delicious bread, it's lightly sweet with a great cardamom flavor that just makes it complete. I made a single loaf and I think that it isn't going to last long.. Mine was fully bakes when the crust was much lighter than the other pix, that might be because I used Splenda for the sugar and brushed with egg white only? For whatever the reason we very much like the golden blush of it's crust..

Annacia
Excellent recipe. Produced three gorgeous loaves and made my house smell like a bakery. I will freeze two of these loaves. The texture of this dough is somewhat like Challah, but the texture and flavor of the finished product is quite different. Terrific. I can't wait to serve it to guests this weekend!!!

spatchco*ck
See Also
15 Easy Vegan Dinner Recipes | Gimme Some Oven
This gets 5 stars just for making my house smell so nice today! This is wonderful Ellie, it was fun to get my hands in some dough on this cold, snowy day and have some warm coffee cake as a treat. I used 12 cardamom pods because we really love the cardamom taste....made the recipe as is, excellent instructions with wonderful results. Thanks Ellie, this is replacing Grandma's recipe (sorry Grandma)m

Hey Jude
This was a great recipe. I lost the one my mom had handed down from my gramma and was looking for it. The only thing we do differently is brushing it with coffee and sprinkling with sugar before baking.

Joan L.

see 6 more reviews

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Tweaks

My mom has made this for as long as I can remember.. now I carry on tradition at Christmas... my coworkers and hubby co workers love it.. We another the top with cream cheese frosting once out of oven and sprinkle with walnuts and a few cherries. Im making 2 loafs tomorrow that im selling.So yummy

Chef assig

RECIPE SUBMITTED BY

ellie_

212

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>

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