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bread-making typically includes a host of different pies and
pasties, the recipes for which have spread from the east to the
entire country. Traditional Karelian pasties have a wafer-thin
rye crust and are filled with rye, rice or potato. Hot Karelian
pasties are eaten with egg butter. Pasties may also be filled
with berries - blueberries, lingonberries – or even carrot purée.
Kalakukko is a local fish pasty speciality from Savo. This dish
features fresh fish, such as vendace or perch, cooked in a rye
dough. Each Finnish province has its own well-known type of
bread. In Lapland and the northern parts of Finland people bake
unleavened barley bread. One of the most popular types of bread
in Häme is a barley yeast bread. A mouth-watering oat bread is
the traditional bread of Satakunta. The4 art of making sweetened
types of bread spread to Finland from the West. Sweet
“setsuuria” and potato loaf are made for religious festivals,
particularly for Christmas and Easter. In the Helsinki area,
delicious sweet black bread can be sampled in the autumn, when
the islanders bring fish and bread by boat to the annual Baltic
Herring Market in Helsinki. |
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