Finnish Rye Bread Ruisleip Recipes
SUOMALAISRUISLEIPä (FINNISH RYE BREAD)
I've always loved rye bread, and this is a good one. Especially spread with a bit of cream cheese. It's also good served with Kesäkeitto (Finnish Summer Vegetable Soup). Prep time also includes time needed for the dough to rest. Posted for Zaar World Tour 05
Provided by Amis227
Categories Yeast Breads
Time 3h40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve yeast in warm water in large bowl. Stir in brown sugar, oil, salt and 1 cup of the rye flour.
- Beat until smooth.
- Stir in enough all-purpose flour to make the dough easy to handle.
- Turn dough onto surface that has been sprinkled with the remaining rye flour. Cover; let rest 10 to 15 minutes.
- Knead until smooth and elastic, about 5 minutes.
- Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour.
- Dough is ready if indentation remains when touched.
- Punch down dough; shape into a round, slightly flat loaf.
- Place in greased 9 x 1 1/2-inch round pan. Cover; let rise until double, about 1 hour.
- Preheat oven to 375 degrees F. Bake until loaf sounds hollow when tapped, 40 to 50 minutes. Immediately remove from pan. Brush top of loaf with butter; cool on wire rack.
- Note: Yeast Equivalents are One package = 2 1/4 teaspoons = 1/4 ounce.
Nutrition Facts : Calories 333.2, Fat 4.5, SaturatedFat 0.6, Sodium 876.4, Carbohydrate 64.7, Fiber 6.4, Sugar 3.8, Protein 8.7
RIESKA (FINNISH QUICK FLAT RYE BREAD)
A traditional Finnish rye bread. Often this would be served with stews or soups - at least thats when I remember having it. Best with butter!
Provided by LiisaN
Categories Breads
Time 30m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Combine all ingredients, as if you were mixing for a pie crust.
- Dough will be soft.
- Roll out to about 1/2 inch thickness.
- Bake for 10 minutes at 475 degrees.
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