Name: Finnish Rye Bread
Cuisine: Finnish
Ingredients: 300 ml warm water; 2 teaspoons salt; 45 g (3 tablespoons) unsalted butter, melted; 1 tablespoon dark muscovado sugar; 7 g (1 sachet) easy-blend yeast or 15 g fresh yeast; 300 g strong white flour; 225 g rye flour

Preparation info

Difficulty
Medium

Appears in

How to be a Domestic Goddess

By Nigella Lawson

Published 1998

About

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 rye flour
300 g strong white flour
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

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Ingredients

Method

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