[Finnish] plural hapanleivät / hapanleipiä

This is the most traditional bread of Finland, where the loaves were strung on poles which hung from the ceiling, having been cooked in huge batches. The loaves have a hole in the middle, have a long life and are thin, almost crisp. The bread is made with a sour starter. A starter for bread is nugget of dough with yeast and lactic acid bacteria all interacting. It is carried forward from bake to bake, developing increasing complexity over time This is mixed with rye flour or meal and oatmeal with a little yeast. In Finland, where few people have access to a starter, dark Finn Crisp crackers are ground into crumbs and used instead.