How To make Finnish Rye Bread
1 1/2 c Beer, buttermilk, milk, or
-potato water (water -reserved from cooking -potatoes) 2 tb Butter or margarine
1 ts Salt
1 pk Dry yeast (about 1 tbsp)
1/2 c Warm water
1 tb Sugar
2 c Dark rye flour or light rye
-flour or rye meal (rye -flour with bran) 3 1/2 - 4 cups unbleached white
-flour Will have a more or less sour taste, depending whether it is made with beer, buttermilk, potato water, or milk, in that order. Heat 1 1/2 cups liquid to lukewarm. Stir in the butter and salt. Set aside to cool. Dissolve the yeast in the warm water (a temperature comfortable on the inside of the wrist) with the sugar. Let stand for 5 minutes or until the yeast bubbles. Stir the yeast mixture into the cooled liquid. Add the rye flour and beat until smooth. Add the white flour, a cup at a time, stirring after each addition until enough is added to make a stiff dough. Dust a work surface with white flour. Form the dough into a rough ball, place it on the work surface, cover it with a damp cloth, and let it rest for 15 minutes. Generously butter a large bowl or pot. Adding only as much flour as necessary to prevent sticking, knead the bread dough until smooth, about 5 minutes. (The gluten in rye is more fragile than in wheat. It needs a resting time to recuperate and reform and does not need as lengthy or vigorous a kneading). Form the dough into a smooth ball and place it in a buttered bowl, turning it to coat all sides with the butter. Cover it and let it rise in a warm spot until doubled in size, about 2 hours. Punch the dough down, gently knead it for one minute, and divide it into two parts. Form each half into a round loaf and place the loaves in two lightly buttered 9-inch round cake pans or on a large, buttered baking sheet. Press a hole through the center of each loaf to give it a traditional shape if you wish. Cover and let rise until almost doubled in size, about 1/2 hour. Preheat the oven to 375 degrees. brush the loaves with water and gently puncture the surface all over with the tines of a fork, in a design if you wish. Bake for about 30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom. While it is hot, brush it with butter to glaze, and then let it cool on a rack. Yields 2 round loaves. From: SUNDAYS AT MOOSEWOOD RESTAURANT, Simon & Schuster/ Fireside, New York. 1990. Posted by: Karin Brewer, Cooking Echo, 7/92 From: Sharon Stevens Date: 03-22-94
How To make Finnish Rye Bread's Videos
Baking traditional Finnish RYE BREAD (dark&sour) at home
I thought to share my way of baking this best bread type there is in the world! ;)
There are definitely a lot of small points & mistakes to learn about from this baking episode! But the final result still became unique and awesome! ;)
German Rye Bread - World Young Bakers Champion Shows How It's Done
Giving up your dream job as a singer to be a baker?
That's precisely what Lisa-Sophie Schultz did - with huge success.
As World Young Bakers Champion from Berlin, she's already come on leaps and bounds after exchanging her microphone for yeast and flour.
At her bakery in Weinheim, Lisa-Sophie Schultz reveals her techniques for baking classic German bread. What are the tricks and the most crucial secrets? What role does sourdough play; and what's the typical way to enjoy the finished loaf?
At home in her private sphere, she tells us why baking is an art form and why she's chosen to specialize in this particular craft.
#GermanBread #Bread #Germany
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Credits:
Report: Okeri Ngutjinazo, Isabella Escobedo
Camera: Henning Goll
Edit: Arndt Baumüller, Elif Baulig
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100% Whole Grain Rye Sourdough Bread
It's January. Time to make a SUPER HEALTHY whole grain rye sourdough bread. Here's how to...
This was actually the first sourdough bread I learned how to make, and it's also super easy. BUT, if you've never made a 100% rye bread before, it can be a little intimidating. Just know that rye is nothing like wheat, so the dough is going to act a little different. But just follow the steps in this video and I'm sure you'll master this easy whole grain rye sourdough bread. Enjoy!
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FINLAND FRIDAY: Rye bread!
Today we talk about Finnish rye bread!
Traditional Finnish Rye Bread Fail!
#Homemade #Baking #Ryebread
Hejsan allihopa, Welcome to my messy kitchen!
So I attempted to make Finnish flat ryebread from scratch! Let me tell you was a lot of work. Took me about a week from start to finish and the result wasn´t too impressive.
So here is the video I made for you guys to see how to make it but maybe learn from my mistakes instead of repeating them? Heh
I did have to edit out a lot of sighing cause it was a lot of work.
Something a didn´t mention was that I did remake the dough root once as the first attempt started to mold, yuck!
If you give this recipe a go I will give you this warning, have a ton of patience! If you don´t have a dough root made it will take about a week for the whole process so yeah not a quick recipe.
Original recipe used is from this site (the site is in Finnish)
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Inner Light by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.
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Artist:
Quest for Sourdough Finland - the tradition of rye breads.
Embark on a cinematic journey with our sourdough librarian, delving into the rich tradition of Finnish rye bread. Discover the soulful connection between breadmaking and the essence of Finnish culture. #FinnishRyeTales #QuestForSourdough #SourdoughJourney #SourdoughBread #sourdough
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