hole bread) was baked in flat rings to be placed on poles suspended just below the kitchen ceiling, to mature and dry in the relative warmth. Traditional Western Finnish rye bread ( reikäleipä lit. Limppu can be served in many pubs and diners across the peninsula. Limppu is common in the Upper Peninsula of Michigan due to the high level of Finnish immigrants. This kind of bread was usually produced at steady intervals throughout the year, whereas Western Finnish tradition stressed rare baking sessions combined with long-term storage. Its mouthfeel still remains soft enough to be bitten off easily, and leavening is easily discernible even by eye. This bread is dark, sour in taste, dense, heavy and comparatively dryish. The closest translation to English would be loaf, but that does not actually describe the round, bulbous bread that is actually known as limppu, and could cause confusion as rectangular loaves are also available and are not called limppu. Traditional Eastern Finnish rye bread is called "limppu". Additionally, if left on the table, it quickly dries into a crisp that stores indefinitely. Rye bread is notable for its resistance to spoiling it may store for weeks or months without developing mold. As well as traditional breads more modern, softer breads exist as well these days. The most common types of Finnish rye breads are not sweet, unlike Swedish rye breads. Compared with the more internationally popular German style, Finnish rye-breads tend to be less oily or moist in texture. sour bread) in Finnish) is a dark, sour bread produced in quantity in Finland, where it is the most popular type of bread. Rye bread ( Ruisleipä or hapanleipä (lit. Sour dough starter mix, the base of most Finnish rye bread.
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