Finish Rye Bread

5 from 1 vote

A Finnish rye bread is a simple and rustic bread recipe. Rye’s deep, flavorful bread is a breakfast favorite with butter on top.

Prep Time2 30

Cook Time18

Course: Bread

Cuisine: Finland

Servings:

Calories: 188kcal

Heat the water to a temperature slightly warmer. Add salt, syrup, and the yeast mixed with ½ cup of flour. Leave the mix to sit for 15 minutes in a warm, covered place.
Mix the rye flour with the wheat flour and add the flours to the mix. The dough is very sticky and lacks the typical dough consistency due to the presence of rye flour.
Leave it in a warm place, covered with a towel, for at least 1 hour.
Using a lt of flour (the dough is really loose and tends to stick to your hands otherwise), layout the dough on a flour surface and cut into eight slices, then form a small ball.
Using your hands, pat back and forth to get a round shape, then pat them more if needed. Place parchment paper onto the pan, then dust with flour. Cover with a towel and let sit for 15 minutes.
Using a fork, prick some holes on top of each bread and then bake the breads for 18-20 minutes at 400º degrees or until the edges begin to brown for a crispy edge.

After Baking

The first thing to do when they’re out of the oven: cut them in half.
Wrap in a tea towel or plastic bag and let cool. Enjoy warm with a layer of butter.

The following day, they’re even better. Rye stays moist and gets more delicious over a couple of days.