Finnish Rye Bread

Method

1. 1
   • wheat flour 150 g
   • dry yeast 10 g
   • salt 1½ tsp
   • caraway seeds 1 tbsp
   • molasses 1 tbsp
   • water 3½ dl
   • rye flour 1 tbsp

   Mix the dry ingredients — Dissolve the yeast and molasses in the warm water. Mix the rye flour, wheat flour, salt, and caraway seeds in a large bowl.

2. 2
   • wheat flour 150 g
   • dry yeast 10 g
   • vegetable oil 1 tbsp

   Knead the dough — Pour in the yeast liquid and oil, and mix into a sticky dough. Knead for 10 minutes until cohesive; rye dough will remain tackier than wheat dough.

   ⏱10 min
3. 3
   • rye flour 1 tbsp

   Shape and let rise — Shape into a round loaf on a floured tray, dust with extra rye flour, and let rise in a warm place for 1 hour until visibly puffed.

   ⏱1 hr
4. 4

   Prick the surface — Prick the top all over with a fork to prevent large air pockets, a traditional Finnish touch for flat rye loaves.

5. 5

   Bake until deep brown — Bake at 200°C for 40-45 minutes until the crust is deep brown and the loaf sounds hollow when tapped. Cool completely before slicing.

   ⏱45 min