Ruispalat - Finnish Rye Bread
Finnish Ruispalat, or rye bread, is a staple food in Scandinavian cuisine, and has been a part of everyday life for centuries. Rye bread is traditionally made from fermented dough, which is baked after a long fermentation, giving it its characteristic sour taste and dense texture. In Finland, it is often eaten with butter, cheese or smoked fish, as these perfectly complement the intense rye flavor. Once you bake this bread, you'll understand why it has become a symbol of Finnish gastronomy. To achieve the right consistency, it is important to adhere to the long rising time, and it is worth preparing it a day before consumption so that the flavors blend completely.
Ingredients for this recipe
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Preparation Steps
1
Dissolve the yeast in the lukewarm water and stir in the malt extract. Let it stand for 5 minutes to activate the yeast.
2
In a large bowl, combine the rye flour and salt, then add the yeast mixture. Knead by hand or with a dough machine until you get a sticky but uniform dough.
3
Cover the dough with a clean kitchen towel and let it rise for 1 hour at room temperature.
4
Turn the risen dough onto a floured surface and knead it lightly. Divide into 4 equal parts, then shape them into flat, round loaves.
5
Place the loaves on a baking sheet lined with parchment paper, and use a fork or spatula to prick a few holes in them to prevent them from cracking during baking.
6
Let the shaped loaves rest for 30 minutes while you preheat the oven to 440°F (225°C).
7
Bake the loaves for 20-25 minutes, or until they are nicely browned and have a crispy crust.
8
Remove from the oven and let cool on a wire rack. The rye bread will taste even better the next day, so it's worth letting it rest for a day before eating.
