How to make Finnish Rye Bread (ruisleipä)

rye flour

🥗Healthier: spelt flour

💰Cheaper: whole wheat flour

Spelt flour offers a similar texture with added nutrients.

sour dough starter

🥗Healthier: store-bought sourdough starter

💰Cheaper: yeast

Store-bought starters are convenient, while yeast is more accessible.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: anise seeds

Fennel seeds provide a similar flavor profile.

Crush 2 pieces of Finnish crisp rye bread into small pieces and add to a glass jar.

Add 6 tablespoons of warm water and 1/3 cup of rye flour to the jar and mix.

Cover the jar and place it in a warm place for 24 hours.

After 24 hours, check the mixture for bubbles and a sour scent.

Feed the starter with 1/4 cup of warm water and 1/3 cup of rye flour, then mix and cover again for the next day.

After 14 hours, take 1/2 cup of the starter and mix it with 1 cup of warm water, 1 1/2 teaspoons of active dry yeast, 1 teaspoon of salt, and 1 1/2 teaspoons of dark sugar until dissolved.

Gradually add 1 1/2 cups of rye flour to the mixture until combined.

Add 1/4 cup of wheat flour for easier handling, if desired.

Let the dough rise for 3 hours until doubled in size.

Add 1/2 cup of rye flour if the dough is too soft.

Shape the dough into a flat piece about half an inch thick, using a rolling pin and additional flour to prevent sticking.

Cut the dough into pieces about 2 1/2 inches wide and 4 inches long, and place on baking paper.

Take a piece of dough and put it in the freezer for future starter use.

Tuck in the corners of the pieces to prevent burning during baking.

Cover the pieces with a kitchen cloth and let them rise for 2 to 3 hours.

Preheat the oven to 430-440°F, adding water to the base for steam.

Bake for 15 to 18 minutes until ready, then cool slightly before opening.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens