Kalakukko — Print Recipe — The Culinary Codex

A dense rye loaf concealing layers of vendace fish and butter, slow-baked until the crust is dark and the filling melts into the bread.

Ingredients

1 Mix rye flour, all-purpose flour, salt, and warm water into a firm dough. Knead 10 min until smooth.
2 Roll dough into a large oval about 1cm thick on a floured surface.
3 Layer cleaned vendace across the center, season with salt and pepper, and dot with butter slices.
4 Fold dough over the filling, sealing edges tightly to form a loaf shape. Pinch seams closed.
5 Bake at 200°C for 30 min, then reduce to 150°C and bake 3-4 hours, brushing with butter every hour.
6 The crust should be very dark and hard. Slice and serve warm with butter.

Did You Know?

Kalakukko was originally miners' and loggers' packed lunch — the hard rye shell kept the fish fresh all day without refrigeration.