|Stages:||Sponge, Final dough|
|Leaven:||Rye sour culture, Yeast|
|Start to Finish:||12-14 hours|
|Hands-on Time:||25-30 minutes|
|Yield:||Two 2¼ lb./1.0 kg loaves|
Ruislimppu, which translates to “rye loaf,” is the traditional bread of eastern Finland, with a nutty-sour flavor profile that reflects the strong Russian influence on the region’s food culture. Unlike the sour ring ryes (hapanleipäa) of western Finland, which were baked only once or twice a year and stored over the winter on poles hung from the ceiling, the eastern Finns baked their rye bread regularly throughout the year.