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
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)
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Inner Light by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.
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The Only Rye Bread Recipe You'll Ever Need
#ryebread #homemadebread #easybread #foodtolive
This simple Rye Bread Recipe combines the earthiness of dark rye flour with the subtle sweetness of molasses, a touch of rich cocoa powder, and the aromatic notes of coriander and caraway seeds. Get ready to enjoy a crusty, aromatic loaf with minimal effort.
Prep Time: 10 min | Cook Time: 50 min | Resting Time: 12 hours | Total Time: 13 hours | Servings: 1 loaf (12 slices)
Nutrition Facts (for 1 slice):
Calories: 150 | Total Fat: 1.5g | Sugar: 2g | Fiber: 5g | Protein: 6g
INGREDIENTS:
• 2 cups rye flour (
• 1 cup bread flour (
• 1 tbsp molasses
• 2 tsp cocoa powder (
• 2 tsp coriander seeds (
• 2 tsp caraway seeds (
• 1 ½ tsp salt (
• 2 tsp instant yeast
• 2 tsp vegetable oil
• 1 cup warm water
INSTRUCTIONS:
1. In a large mixing bowl, combine the dark rye flour, bread flour, salt, instant yeast, cocoa powder, coriander seeds, and caraway seeds. Mix well to evenly distribute the ingredients.
2. In a separate bowl, mix the warm water with oil and molasses until dissolved.
3. Pour the molasses mixture into the dry ingredients. Stir with a spoon or spatula until a sticky dough forms and all the flour is incorporated. Make sure there are no dry patches.
4. Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for at least 12 hours. During this time, the dough will rise and develop flavor.
5. After the resting period, preheat your oven to 450°F (230°C). Place a large, oven-safe pot with a lid (such as a Dutch oven) into the oven while it preheats. This will help create a crusty loaf.
6. Knead the dough for about 5 minutes until it becomes smooth and elastic. Use the heels of your hands to push the dough away from you, then fold it back toward you, rotating it a quarter turn each time.
7. Shape the dough into a round ball. You can do this on a piece of parchment paper. Use heat-resistant parchment paper.
8. Make a few shallow cuts on the top using a sharp knife.
9. Carefully remove the hot pot from the oven. Be careful as it will be very hot. Remove the lid.
10. Use the parchment to lift the dough and place it in the pot. Be cautious and use oven mitts to handle the hot pot.
11. Cover the pot with the lid and return it to the oven. Bake for 30 minutes with the lid on.
12. After 30 minutes, remove the lid and continue baking for an additional 20 minutes, or until the bread is deeply browned and sounds hollow when tapped on the bottom.
13. Once baked, carefully remove the bread from the pot and let it cool on a wire rack before slicing.
NOTE:
All types of rye flour will work for this recipe.
This recipe inspired by Angry Broccoli Recipes
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Finnish Bread Recipe | EU Politics Explained by Baking Finnish Bread
Finland is the least populous country in the EU. In the north of the country there are barely two people and two reindeer per square kilometer. That's why the name of the Finnish bread 'Ruisreikäleipä' perfectly describes Finland. Because both the 'Leipä', (the bread), and the whole country, are covered in 'Reikä' (holes).
In this episode of Baking Bread, Georg Matthes shows us how to make the Finnish 'Ruisreikäleipä'
For more delicious bread recipes from across Europe, head over to our DW Baking Bread Page:
#BakingBread #Finland #Ruisreikäleipä
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Finnish Sourdough Rye Bread | Ruisleipä
Sourdough rye bread is a staple in a Finnish home, and it's not easily found outside of Finland. Here I demonstrate how to easily make the sourdough rye bread at home.
#bread #sourdough #finnish #rye #fermented #scandinavia #suomi #ruisleipä #ruis #baking #ryebread
Finnish Round Rye Bread! (Recipe)
This is a very simple recipe. It's one of my favorite breads to make and eat! When I make this bread it brings back so many wonderful memories! I hope you enjoy it as much as I do!
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Finnish Round Rye Bread
3 1/2 tbsp. yeast
1 3/4 cups buttermilk
1 3/4 rye flour
1 cup white flour
1/2 tbsp. salt
2 tsp. white vinegar
Heat buttermilk in sauce pan till it gets lukewarm.
Put yeast in a bowl and pour the buttermilk on top. Stir and let sit for a minute. Mix the rye flour, salt and vinegar into the yeast mixture and stir well. Add white flour, mix and transfer it to your work top.
Knead dough for 7-10 minutes. Place in a greased bowl, cover and place it in a warm spot for 1 1/2 hours.
Knead dough lightly and roll into circle, 1/2 inch thick.
Cut out a circle in the center. Prick the bread all over with a fork. Transfer the bread to a baking sheet, lined with parchment paper cover and let rise for 1 hour.
Brush the bread with warm water and bake at 375 degrees F for approximately 25 minutes.
Let cool and enjoy!
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.