Dense, dark, and tangy Finnish sourdough rye bread with a moist crumb and earthy flavor, the foundation of every Finnish meal.
Ingredients
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500g dark rye flour
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100g all-purpose flour
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300ml warm water
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200ml rye sourdough starter
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2 tsp salt
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1 tbsp dark syrup (optional)
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.