Dense, dark, and tangy Finnish sourdough rye bread with a moist crumb and earthy flavor, the foundation of every Finnish meal.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Mix sourdough starter with warm water. Add rye flour, all-purpose flour, salt, and syrup. Stir into a thick, sticky dough.
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2
Cover and ferment at room temperature for 12-18 hours until visibly risen and tangy.
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3
Shape dough into a round flat loaf on a floured surface. Poke a hole in the center (traditional shape).
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4
Place on a baking sheet. Let rest 1 hour at room temperature.
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5
Bake at 200°C for 45-55 min until the crust is dark and the loaf sounds hollow when tapped.
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6
Cool completely on a rack before slicing. The bread improves over several days.
Did You Know?
Traditionally, Finnish rye bread was baked with a hole in the center so loaves could be hung on poles near the ceiling for storage.
Chef's Notes
Equipment Tips
- large mixing bowl
- baking sheet
- oven
- bench scraper
Garnishing
butter
Accompaniments
The Story Behind Ruisleipä
Ruisleipä is the soul of Finnish food culture. For centuries, rye was the only grain that grew reliably in Finland's harsh climate, making rye bread a survival staple. Sourdough fermentation was essential before commercial yeast. Today, Finns consume more rye bread per capita than any other nation.
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