Suomalaisruisleip Finnish Rye Bread
Experience the rustic charm of Finland with Suomalaisruisleip, a traditional Finnish rye bread boasting a hearty, tangy flavor and delightfully chewy texture. Crafted with simple, wholesome ingredients like rye flour and a lively sourdough starter, this recipe invites you to embrace the art of slow fermentation, allowing the dough to rest overnight to develop its signature depth of flavor. Baked to perfection with a crackling crust, this bread is ideal for pairing with smoked salmon, creamy butter, or hearty soups. Perfect for sourdough enthusiasts and bread-making beginners alike, Suomalaisruisleip is a timeless homage to Finnish baking traditions. Dive into this rewarding process and savor the taste of authentic Nordic cuisine!
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Recipe Information
Ingredients
- 500 grams Rye flour
- 200 grams All-purpose flour
- 10 grams Salt
- 100 grams Active sourdough starter
- 600 milliliters Warm water (about 40°C)
Instructions
Step 1: In a large mixing bowl, combine the rye flour, all-purpose flour, and salt. Set aside.
Step 2: In another bowl, dissolve the sourdough starter in the warm water until evenly mixed.
Step 3: Gradually add the wet mixture to the flour mixture, stirring with a wooden spoon until a sticky dough forms. Knead lightly in the bowl, just enough to combine.
Step 4: Cover the bowl with a clean kitchen towel and let the dough rest at room temperature for 12-18 hours. The dough will rise slowly and develop its distinct sourdough flavor.
Step 5: Lightly flour a work surface and turn the dough out onto it. Divide the dough into two equal portions and shape each into a round or oval loaf.
Step 6: Place the loaves onto a parchment-lined baking sheet and let them proof for another 2-3 hours until slightly puffy.
Step 7: Preheat your oven to 230°C (450°F). Place a shallow pan of water in the oven to create steam, which will help the bread develop a nice crust.
Step 8: Score the tops of the loaves with a sharp knife or a bread lame, then bake them in the preheated oven for 15 minutes.
Step 9: Reduce the oven temperature to 200°C (400°F) and bake for an additional 30-40 minutes, or until the loaves are deep brown and sound hollow when tapped on the bottom.
Step 10: Remove the bread from the oven and let it cool completely on a wire rack before slicing. Enjoy!
Nutrition Facts
Calories |
2553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3906 mg | 170% | |
| Total Carbohydrate | 542.3 g | 197% | |
| Dietary Fiber | 82.2 g | 294% | |
| Total Sugars | 3.5 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2753 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
