How To make Finnish Rye Bread
1 1/2 c Beer, buttermilk, milk, or
-potato water (water -reserved from cooking -potatoes) 2 tb Butter or margarine
1 ts Salt
1 pk Dry yeast (about 1 tbsp)
1/2 c Warm water
1 tb Sugar
2 c Dark rye flour or light rye
-flour or rye meal (rye -flour with bran) 3 1/2 - 4 cups unbleached white
-flour Will have a more or less sour taste, depending whether it is made with beer, buttermilk, potato water, or milk, in that order. Heat 1 1/2 cups liquid to lukewarm. Stir in the butter and salt. Set aside to cool. Dissolve the yeast in the warm water (a temperature comfortable on the inside of the wrist) with the sugar. Let stand for 5 minutes or until the yeast bubbles. Stir the yeast mixture into the cooled liquid. Add the rye flour and beat until smooth. Add the white flour, a cup at a time, stirring after each addition until enough is added to make a stiff dough. Dust a work surface with white flour. Form the dough into a rough ball, place it on the work surface, cover it with a damp cloth, and let it rest for 15 minutes. Generously butter a large bowl or pot. Adding only as much flour as necessary to prevent sticking, knead the bread dough until smooth, about 5 minutes. (The gluten in rye is more fragile than in wheat. It needs a resting time to recuperate and reform and does not need as lengthy or vigorous a kneading). Form the dough into a smooth ball and place it in a buttered bowl, turning it to coat all sides with the butter. Cover it and let it rise in a warm spot until doubled in size, about 2 hours. Punch the dough down, gently knead it for one minute, and divide it into two parts. Form each half into a round loaf and place the loaves in two lightly buttered 9-inch round cake pans or on a large, buttered baking sheet. Press a hole through the center of each loaf to give it a traditional shape if you wish. Cover and let rise until almost doubled in size, about 1/2 hour. Preheat the oven to 375 degrees. brush the loaves with water and gently puncture the surface all over with the tines of a fork, in a design if you wish. Bake for about 30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom. While it is hot, brush it with butter to glaze, and then let it cool on a rack. Yields 2 round loaves. From: SUNDAYS AT MOOSEWOOD RESTAURANT, Simon & Schuster/ Fireside, New York. 1990. Posted by: Karin Brewer, Cooking Echo, 7/92 From: Sharon Stevens Date: 03-22-94
How To make Finnish Rye Bread's Videos
100% Rye Sourdough Masterclass With Patrick Ryan
100% Rye Sourdough Masterclass With Patrick Ryan - Firehouse Bakery.
Patrick Ryan owner of Firehouse Bakery will be making a 100% rye sourdough. Rye is a lovely flour to work with and it tends to make a more active starter which gives lovely complex flavours to your bread.
Patrick wants to introduce everyone on how to make sourdough and show you do not need to be scared of making it.
You can get the full recipe over on ilovecooking.ie under the bread section or here
Also make sure to subscribe to Patrick's YouTube channel here
New Scandinavian Cooking - Rye Bread for a Queen
Andreas takes the trip to the rye belt in southern Finland, where he meets up with Finnish chef Sara La Fountain. They travel together on the old Kings' Road, where they both make their favorite open-faced sandwiches with rye bread, and Sara introduces memma an old rye-based Finnish dessert, followed by a roast, served with a variety of vegetables. Season 7 Episode 4
Finnish Rye Pudding | Mämmi
Rye pudding is a traditional Finnish dessert around Easter. It has simple ingredients, but the process is actually a bit complex and scientific. Watch me make in this video.
Link to the malted rye flour:
Ingredients:
4 l water
650 g malted rye
1.2 kg rye flour
1 tl salt
1 tbl orange peel
or
3 tsp orange extract
German Rye Bread - World Young Bakers Champion Shows How It's Done
Giving up your dream job as a singer to be a baker?
That's precisely what Lisa-Sophie Schultz did - with huge success.
As World Young Bakers Champion from Berlin, she's already come on leaps and bounds after exchanging her microphone for yeast and flour.
At her bakery in Weinheim, Lisa-Sophie Schultz reveals her techniques for baking classic German bread. What are the tricks and the most crucial secrets? What role does sourdough play; and what's the typical way to enjoy the finished loaf?
At home in her private sphere, she tells us why baking is an art form and why she's chosen to specialize in this particular craft.
#GermanBread #Bread #Germany
----------------------
Credits:
Report: Okeri Ngutjinazo, Isabella Escobedo
Camera: Henning Goll
Edit: Arndt Baumüller, Elif Baulig
------------------------------------------------------------------------------------
Subscribe to DW Food:
DW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
Traditional Finnish Rye Bread Fail!
#Homemade #Baking #Ryebread
Hejsan allihopa, Welcome to my messy kitchen!
So I attempted to make Finnish flat ryebread from scratch! Let me tell you was a lot of work. Took me about a week from start to finish and the result wasn´t too impressive.
So here is the video I made for you guys to see how to make it but maybe learn from my mistakes instead of repeating them? Heh
I did have to edit out a lot of sighing cause it was a lot of work.
Something a didn´t mention was that I did remake the dough root once as the first attempt started to mold, yuck!
If you give this recipe a go I will give you this warning, have a ton of patience! If you don´t have a dough root made it will take about a week for the whole process so yeah not a quick recipe.
Original recipe used is from this site (the site is in Finnish)
Please like and subscribe!
Follow me on Instagram @
Music
Inner Light by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.
Source:
Artist:
Finnish hole bread | Reikäleipä
Sourodugh rye bread is a Finnish staple. Often it's baked in a very traditional shape of large round loaf with a hole in the middle. The hole was used to hang the breads through a pole to dry up in the ceiling.
Today, fresh rye bread is always readily available in Finland, and Finns love to eat it as a sandwich, or especially with any kind of soup.
Here I show you how to make this traditional Finnish bread.