Bake Finnish
Rye Bread
Wheat flour was not available in Finland until the early 1900s, and rye flour continues to be the flour most commonly used to make bread. Finland's Public Health Institute reports that rye products account for almost 45 percent of the daily fiber intake in Finland, most of that coming from rye bread. Ruisleipä is the most commonly eaten rye bread in Finland, followed by limppu, reikäleipä, jälkiuunileipä and crispbread.
Instructions
Sour Dough Starter
1. Make the sour dough starter a minimum of four days before making the bread. Combine one cup of rye flour with one cup of warm water, flat beer, buttermilk, or potato water. Choose the right liquid to match your tastes. Buttermilk produces the most intense sour taste in the bread, while warm water produces the lightest taste.
2. Cover the bowl or jar loosely and set it in a warm place.
3. Stir the mixture at least two times per day. Add more of the liquid if the starter begins to get too dry. The mixture will eventually begin to bubble and emit a very strong odor.
Prepare the Dough
4. Add 1/2 cup of the sour-dough bread starter to a large mixing bowl and stir in two cups of the same liquid that was used to make the starter. Add 1 cup of the rye flour and combine thoroughly. Cover lightly and place the mixture in a warm place, 80 degrees F to 85 degrees F. Let the mixture sit for one to two days depending on intensity of the sour flavor that you like.
To maintain proper temperature, set the bowl near a sunny window in the warmer months, or preheat the oven 100 degrees F to 120 degrees F, shut it off, place the bowl inside the oven, and leave the door open approximately one to two inches.
5. Use a separate bowl to dissolve the yeast in 1/4 cup of warm water. The mixture should begin to foam after a few minutes, indicating that the yeast has been activated. Add the soured mixture to the yeast mixture and stir to combine. Add the salt and the rest of the rye flour and the white flour in small batches. Beat well after each addition. The dough will eventually become slightly stiff, somewhat like biscuit dough. Allow it to rest in the bowl for 10 to 15 minutes.
6. Turn out the dough onto a very lightly floured surface. Lightly flour your hands and knead the dough, pushing and pulling, until the dough is very smooth, approximately 10 minutes. Lightly butter or grease a large bowl. Put the dough in the flour turning one time to make sure the top of the dough touches the grease as well. Lightly cover with a dish towel or piece of plastic wrap. Set the dough in a warm place and let rise until doubled in size, approximately one hour.
Shaping and Baking
7. Divide the dough in half and shape into two balls. Place each ball on a greased baking sheet and cover lightly. Set the baking sheets in a warm place and let the dough rise again until doubled in size, approximately 40 minutes.
8. Preheat the oven to 400 degrees F. Bake the loaves for approximately 35 minutes. Brush the tops of the loaves with egg wash made from mixing one egg with one tbsp. of water. Bake the loaves for an additional 10 minutes or until they sound hollow when tapped.
9. Place the loaves, known as Finnish Ruisleipä, on wire racks to cool. Cover with a towel to prevent the crust from becoming too hard.
Tags: warm place, approximately minutes, warm water, Bake Finnish, Bake Finnish Bread