Pettuleipä Finnish PINE BARK Bread Recipe | HARD TIMES -- recipes from times of hardship

rye flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose flour is more accessible.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats while margarine is often less expensive.

Start by obtaining sourdough starter from a local bakery.

Mix 2.5 teaspoons of sourdough starter with 333 milliliters of warm water and 250 milliliters of rye flour.

Cover the mixture loosely with a napkin and let it sit in a warm place for 12 to 14 hours.

On the second day, add 83 milliliters of rye flour and 83 milliliters of warm water to the starter mixture, achieving a porridge-like consistency.

Let this mixture sit for another 12 to 14 hours.

Introduce 700 grams of pine bark flour (pettu janho) into the mixture.

Add 117 milliliters of pine bark flour, 100 milliliters of rye flour, and 0.5 teaspoons of salt to the mixture and mix well.

Add another 50 milliliters of pine bark flour and 167 milliliters of rye flour, mixing until a soft dough forms.

Shape the dough into disks using all-purpose flour and cut a hole in the middle with a cookie cutter.

Place the shaped dough on parchment paper and let it rise for about 1.5 hours.

Preheat the oven to 225°C to 250°C (about 450°F).

Bake the bread for 10 to 15 minutes, or until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens