Suomalaisruisleipa (Finnish Rye Bread) is a traditional Finnish recipe for a classic rye bread made with a mix of white flour, rye flour and a sour liquid base. The full recipe is presented here and I hope you enjoy this classic Finnish version of: Finnish Rye Bread (Suomalaisruisleipa).
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Ingredients:
360ml beer, buttermilk, milk or potato water
2 tbsp butter
1 tsp salt
1 tbsp active, dried, yeast
120ml warm water
1 tbsp sugar
280g dark rye flour (or rye meal or light rye flour)
500 to 550g unbleached white flour
Method:
Heat your preferred liquid to lukewarm (the final bread will be more sour if you use beer, much less so if you use potato water) then stir in the butter and salt. Take off the heat and set aside to cool.
Dissolve the yeast and sugar in the lukewarm water (no hotter than you can bear on the inside of your wrist) then add the rye flour and beat until smooth. Now add the white flour, 150g at a time, stirring thoroughly after each addition until you have added enough to form a stiff dough.
Dust your work surface with a little flour then form the dough into a ball, turn out onto the work surface, cover with a damp cloth and set aside to rise for 15 minutes. Adding just enough flour to prevent sticking, knead the dough until smooth and elastic (about 5 minutes). Form the dough into a smooth ball then generously butter a bowl, add the bread inside then turn to coat all sides before covering and setting aside to rise in a warm place for about 2 hours, or until doubled in volume.
After this time knock the dough back then turn onto your work surface and knead gently for 1 minute before dividing into two equal parts. Form each half into a round loaf then place the loaves on two lightly-buttered 22cm round cake tins (or a large, buttered, baking tray). Press a hole through the centre of each loaf then cover and set aside to rise for about 30 minutes, or until almost doubled in volume.
Brush the tops of the loaves with water then gently prick the surface all over with the tines of a fork. Transfer to an oven pre-heated to 180°C and bake for about 30 minutes, or until the bread is golden brown and sounds hollow when tapped on the base. Whilst the loaves are still hot brush with butter to glaze then transfer to a wire rack to cool before slicing and serving.
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