Ruisleipä - Finnish Rye Bread
Ruisleipä, or Finnish rye bread, is one of the most popular breads in the Nordic countries, known for its deep, malty flavor and dense texture. In Finland, rye bread has been consumed for centuries, as rye was one of the most reliable grains due to the cold climate. The bread has a crispy crust, a dense interior, and goes perfectly with savory foods such as butter or smoked fish. Traditionally, the bread dough is often fermented for several days to achieve an even deeper flavour.
Ingredients for this recipe
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Preparation Steps
1
In a bowl, combine the lukewarm water and yeast. Let it stand for 10 minutes until foamy.
2
In a large bowl, combine the rye flour, salt, and malted barley flour or molasses.
3
Pour in the yeast mixture and begin kneading the dough. The dough will remain sticky due to the rye flour, but this is normal.
4
Cover the dough with a kitchen towel and let it rise in a warm place for 1.5-2 hours, or until doubled in size.
5
On a floured surface, knead the risen dough and shape it into a round or oval loaf.
6
Place the loaf on a baking sheet lined with parchment paper and let it rest for an additional 30 minutes.
7
Preheat the oven to 430°F (220°C), then place the bread inside.
8
Bake at this temperature for 15 minutes, then reduce the heat to 350°F (180°C) and bake for another 30-35 minutes, or until the crust is crispy.
9
Let it cool completely on a wire rack, then slice and serve with butter or smoked fish.
