Cook and Scale
Finnish Rye Bread
10 servings · 70 min total
A dense, earthy rye loaf with a whisper of caraway and molasses, baked to a deep brown crust in the Nordic farmhouse tradition.
Ingredients
- 400 g rye flour
- 150 g wheat flour
- 10 g dry yeast
- 1½ tsp salt
- 1 tbsp caraway seeds
- 1 tbsp molasses
- 3½ dl water, warm
- 1 tbsp vegetable oil
- 1 tbsp rye flour, extra, for dusting
Contains: Gluten
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
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.
- 3.
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.
- 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.
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.