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Finnish Rye Bread
Preparation info
- Difficulty
Medium
Appears in
Published 1998
This is my adaptation of a wonderful loaf which comes from the equally wonderful Beatrice Ojakangas. It’s dense, dark and aromatic in an extraordinarily comforting way. I’m not Finnish, and yet I warm to this loaf as if I were brought up on it.
Ingredients
225 g 300 g 7 g
Method
Put the flours, yeast, sugar and salt into a large bowl and slowly add the water, mixing with your hands or a wooden spoon, until you’ve got a messy but vaguely cohesive lump of dough. Add a tablespoonful of the melted butter and mix just to incorporate it. Start kneading, either by hand or with the dough hook, until the dough comes together smoothly to form a dense ball, adding more water or f