Finnish bread
Description
The recipe won't take much time. For rye‑bread lovers, I recommend baking the Finnish bread “Ruispala,” I’m sure you’ll like it. It’s simple to make, and also quite quick. Follow the step‑by‑step recipe and expand your “culinary geography” of recipes. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
In a mixing bowl, combine all the dry ingredients (except the yeast): rye and wheat flour, salt, caraway, coriander, malt (or kvass concentrate), rye sourdough starter, and cane sugar.
- 3
Step 3
In warm water dissolve the yeast, molasses (or honey). In this recipe cane sugar is used, it was added in the first step. Pour in the vegetable oil, stir.
- 4
Step 4
Pour the liquid ingredients into the dry ingredient mixture.
- 5
Step 5
Knead the dough, shape it into a ball, cover it with plastic wrap, and place it in a warm spot to ferment for 1 hour.
- 6
Step 6
Divide the dough into two parts for easier handling.
- 7
Step 7
Roll out the dough into a sheet about 1 cm thick. Cut out the bread pieces; you can use improvised materials as a template, for example, a plastic container.
- 8
Step 8
Place the bread pieces on a baking sheet, make punctures with a wooden stick, lightly dust with flour. Let them proof for 30 minutes.
- 9
Step 9
Bake the bread at 180 degrees for 25–30 minutes. Cool the finished bread on a rack, preferably covering it with a cloth napkin during this time.
- 10
Step 10
Serve the Finnish bread “Ruispala” after cutting it lengthwise into “edges”. The bread turned out aromatic, tasty, and most importantly, healthy.