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
Why Finnish rye bread is world's best bread
It might look different and be as hard as nails, but Finnish rye bread is the world's best bread. Here's why #shorts
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! ;)
This Rye Bread Needs No Kneading! ???? - Angry Broccoli Recipes
This is my favorite bread recipe. It needs no kneading, it's very easy to make and you get this absolutely amazing artisan bread just like grandma used to make! Oh, and that crunch - music to my ears!
And it's vegan!
Wanna buy me a cup of coffee so I could make more videos? Yay!
Here is the full recipe:
???????? Ingredients:
- 1 ½ cup warm water
- 2 tsp. of oil
- 2 tsp. of molasses
- 2 cups of rye flour
- 1 cup of white flour
- 2 tsp. of salt
- 2 tsp. of cocoa powder
- ½ tsp. of dry yeast
- 2 tsp. of caraway seeds
- 1 tsp. ground coriander seeds
???????????? Instructions:
1. Mix warm water, oil, and molasses.
2. Combine all the dry ingredients in a separate bowl, add water - mix and stir together.
3. Cover the dough and let it rise in room temperature for at least 12 hours.
4. Next, preheat a cast iron pot for 30 minutes at 450F° without a lid.
5. Meanwhile, gently shape the dough into a ball by using a little bit of flour, and place it on a parchment paper.
6. Proof the dough for the second time for 30 minutes.
7. Place the dough with the parchment paper into the hot cast iron pot, cover it with a lid and bake it for about 35 minutes.
8. Next, open the lid and bake it for another 10-15 minutes.
9. Make your favorite sandwich and enjoy! ????
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#Bread #Rye #AngryBroccoliRecipes
How to Make Belarusian Rye Bread | Perfect Eastern European Rye Boule Recipe
Belarusian style rye bread is a perfect example of Eastern European rye bread.
I grew up in Latvia eating this kind of bread all the time. It is super common. Of course, every town and every baker will have their own little tweaks that distinguish their bread from others, and they all take great pride in their product understandably so.
The magic ingredient is the fermented rye malt. Without it this bread will not taste the way it should. Rye malt is used not only for bread making, but also for the popular drink Kvass. It adds a distinct roasted sweet flavour kind of like coffee. In fact, there are rye bread recipes that use coffee for that reason too.
Apart from the rye malt, the technique in this recipe is super important. There are four elements which make this bread what it is.
-The preferment which will give a fermented sweet and sour flavour.
-The scald which is there to gelatinize the flour and soak the malt and caraway seeds for maximum flavour, but more importantly for a distinct springy chewy texture.
-The autolyse. This dough contains a small amount of white wheat flour and it is the only source of gluten. By autolysing it we will give the dough more structure and help it keep its shape and prevent the surface from tearing when baked.
-The paste. Before the final proof a small amount of dough is removed and mixed with water and later used to brush the surface of the loaf to give it a beautifully smoot and shiny crust.
???? Get the recipe ➡️
To find the rye malt search for 'fermented rye malt' on ebay.
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???? To learn more about bread making click here ⤵️
Principles of Baking
The Steps of Baking
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???? Find all the things I use here ⤵️
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CHAPTERS
0:00 Intro
1:08 Ingredients & Equipment
2:40 The 'scald'
3:21 The preferment
4:00 The autolyse & final dough
7:10 First proof & shaping
9:04 Final proof
10:30 Getting ready to bake
12:38 The result
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#Bread #Baking #ChainBaker
The Most Easy Recipe for Finnish Rye Bread (Ruisleipä) At Home
Finnish Rye Bread (Ruisleipä) is a dark, sour bread produced in quantity in Finland, where it is the most popular type of bread. Compared with the more internationally popular German style, Finnish rye-breads tend to be less oily or moist in texture.
ingredients:
0.5 warm water.
7dl rye flour.
1.5dl flour.
30g yeast.
2tsp salt.
1tbs syrup.
Used Tools:
Mixing Bowl Heavy Duty Stainless Steel
ANTIQUE PRIMITIVE WOODEN WOOD BREAD CUTTING BOARD.
Finnish hole bread | Reikäleipä
Sourodugh rye bread is a Finnish staple. Often it's baked in a very traditional shape of large round loaf with a hole in the middle. The hole was used to hang the breads through a pole to dry up in the ceiling.
Today, fresh rye bread is always readily available in Finland, and Finns love to eat it as a sandwich, or especially with any kind of soup.
Here I show you how to make this traditional Finnish bread.