Bread unpredictable since the steam is not produced until the bread is baked. Steam leavening happens regardless of the raising agents (baking soda, yeast, baking powder, sour dough, beaten egg white) included in the mix. The leavening agent either contains air bubbles or generates carbon dioxide. The heat vaporises the water from the inner surface of the bubbles within the dough. The steam expands and makes the bread rise. This is the main factor in the rising of bread once it has been put in the oven. CO generation, on its own, is too small to account for the rise. Heat
Finnish bread areas, and they are mentioned below. Oats (kaura) are the most commonly produced grain in Finland so it makes sense that bread based on oats will be very popular, although not as popular as rye breads. The most common use in bread is in rolls or buns (sämpylä) or in flat soft bread pieces similar to ruispalat or reissumies rye breads. The potato, although a late introduction to Finland, features heavily in the diet and has found its way into many kinds of breads. Usually dough made with potato will be very soft and the bread will be moister and