Rye bread made from the traditional sourdough starter is the foundation and pride of breadmaking in Kainuu. The full-flavoured sourdough rye bread keeps hunger at bay, and as people in Kainuu say: ‘it’s the proper and hearty stuff of life that keeps you going.

Kaesa’s sourdough starter has been passed from mothers to daughters for generations. The regional bread of Kainuu is called Nyrkkirieska, which means a ‘fist flat bread’. It is unleavened fist-kneaded barley bread, baked at high heat on the grating at the bottom of a bread oven.

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