How To make Finnish Sour Rye Bread
3 1/2 c Rye flour
3 c Warm water, flat beer
Buttermilk or potato water 1/4 c Warm water (100-105o)
3 1/2 c Or 4c all purpose flour
1 Egg lightly beaten with
1 tb Water
1 pk Dry yeast
2 tb Salt
four days ahead of bread making, prepare the starter: combine 1 cup rye flour with 1 cup liquid, cover loosely and set in a warm place. Stir once or twice each day, adding more liquid if the mixture becomes too dry. it should bubble and give off a strong odor. when ready to prepare the dough, put the starter in a large mixing bowl, add 2 more cups of whatever liquid was used and stir. Dissolve the yeast and salt in 1/4 cup warm water and stir in. Then beat in the remaining rye flour and up to 4 cups of the white flour one cup at a time to make a somewhat soft biscuit like dough firm enough to hold it's shape. It should not be too sticky. turn out on a lightly floured board and knead until smooth and velvety, about 10- 12 minutes. Divide the dough into two equal parts and shape into balls. Place in two buttered bowls, turning to coat the dough with the butter. Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hours. Place on a buttered baking sheet, cover and let rise again until doubled in bulk, about 40 minutes. Bake in a preheated 400o oven about 45 minutes or until the loaves sound hollow when tapped with the knuckles. Ten minutes before the loaves are done, brush the tops with the egg wash. cool, covered with towels to prevent the crust from hardening. James Beard: Beard on Bread 1973 ISBN 0-345-29550-1
How To make Finnish Sour Rye Bread's Videos
Suomalaisruisleipä (Finnish Rye Bread) Recipe
Suomalaisruisleipä (Finnish Rye Bread) Recipe
100% Rye Sourdough Masterclass With Patrick Ryan
100% Rye Sourdough Masterclass With Patrick Ryan - Firehouse Bakery.
Patrick Ryan owner of Firehouse Bakery will be making a 100% rye sourdough. Rye is a lovely flour to work with and it tends to make a more active starter which gives lovely complex flavours to your bread.
Patrick wants to introduce everyone on how to make sourdough and show you do not need to be scared of making it.
You can get the full recipe over on ilovecooking.ie under the bread section or here
Also make sure to subscribe to Patrick's YouTube channel here
How To Make Easy No-Knead Sourdough RYE Bread | Full Recipe
I have said it before, and I will say it again – rye bread is one of the easiest breads to make of all.
But just because it is easy does not mean that it is bad. Quite the opposite – this is one of the best breads ever. The rich flavour that it has and all the seeds in it just make it something special. It is also very customisable as you can replace the black treacle with malt syrup, honey or any other sweet syrupy substance. The seeds can also be mixed and matched, and you can use nuts too.
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#Bread #Baking #ChainBaker
The Only Rye Bread Recipe You'll Ever Need
#ryebread #homemadebread #easybread #foodtolive
This simple Rye Bread Recipe combines the earthiness of dark rye flour with the subtle sweetness of molasses, a touch of rich cocoa powder, and the aromatic notes of coriander and caraway seeds. Get ready to enjoy a crusty, aromatic loaf with minimal effort.
Prep Time: 10 min | Cook Time: 50 min | Resting Time: 12 hours | Total Time: 13 hours | Servings: 1 loaf (12 slices)
Nutrition Facts (for 1 slice):
Calories: 150 | Total Fat: 1.5g | Sugar: 2g | Fiber: 5g | Protein: 6g
INGREDIENTS:
• 2 cups rye flour (
• 1 cup bread flour (
• 1 tbsp molasses
• 2 tsp cocoa powder (
• 2 tsp coriander seeds (
• 2 tsp caraway seeds (
• 1 ½ tsp salt (
• 2 tsp instant yeast
• 2 tsp vegetable oil
• 1 cup warm water
INSTRUCTIONS:
1. In a large mixing bowl, combine the dark rye flour, bread flour, salt, instant yeast, cocoa powder, coriander seeds, and caraway seeds. Mix well to evenly distribute the ingredients.
2. In a separate bowl, mix the warm water with oil and molasses until dissolved.
3. Pour the molasses mixture into the dry ingredients. Stir with a spoon or spatula until a sticky dough forms and all the flour is incorporated. Make sure there are no dry patches.
4. Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for at least 12 hours. During this time, the dough will rise and develop flavor.
5. After the resting period, preheat your oven to 450°F (230°C). Place a large, oven-safe pot with a lid (such as a Dutch oven) into the oven while it preheats. This will help create a crusty loaf.
6. Knead the dough for about 5 minutes until it becomes smooth and elastic. Use the heels of your hands to push the dough away from you, then fold it back toward you, rotating it a quarter turn each time.
7. Shape the dough into a round ball. You can do this on a piece of parchment paper. Use heat-resistant parchment paper.
8. Make a few shallow cuts on the top using a sharp knife.
9. Carefully remove the hot pot from the oven. Be careful as it will be very hot. Remove the lid.
10. Use the parchment to lift the dough and place it in the pot. Be cautious and use oven mitts to handle the hot pot.
11. Cover the pot with the lid and return it to the oven. Bake for 30 minutes with the lid on.
12. After 30 minutes, remove the lid and continue baking for an additional 20 minutes, or until the bread is deeply browned and sounds hollow when tapped on the bottom.
13. Once baked, carefully remove the bread from the pot and let it cool on a wire rack before slicing.
NOTE:
All types of rye flour will work for this recipe.
This recipe inspired by Angry Broccoli Recipes
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Three generations of our family are working together to bring you top-quality foods from different corners of the world. At Food to Live, we believe that food is more than a source of nutrition: it’s the key to your health.
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FINLAND FRIDAY: Rye bread!
Today we talk about Finnish rye bread!
Ruisleipä (Finnish 100% rye sour dough bread) - hands on tutorial
How to make Finnish rye bread:
Step 1: 2 cups starter [from fridge) + 1.2 L hand warm water + 1.9 L (1.05 kg) rye flour and mix well & leave for ~12 hrs
Step 2: (1) remove 2 cups of starter and return to fridge, (2) add 0.8~0.85 L (0.5 kg) + 22 g salt and mix well & leave for ~12 hrs
Step 3: (1) shape into 4 breads and rest under towel, (2) bake at ~220 C for ~50 mins
This bread is high hydration (77%) and it takes some practice to shape the bread. Also, you need to have a good and healthy starter.