Finnish Sourdough Rye Bread Recipes

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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



Suomalaisruisleipä (Finnish Rye Bread) image

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

2 1/4 teaspoons active dry yeast (equilavents listed at bottom of recipe)
1 1/4 cups warm potato water (105 to 115 degrees F or)
1 tablespoon packed brown sugar
1 tablespoon vegetable oil
1 1/2 teaspoons salt
1 1/4 cups medium rye flour
1 1/2-2 cups all-purpose flour
butter, softened

FINNISH RYE CRISPBREAD

Traditionally, the rounds were hung (hence the purpose of the whole in the centre). These round, flat crispbreads with a hole in the centre, are traditionally used to make open-faced sandwiches topped with butter, thinly sliced cucumber, and deli meats. Or, as a treat, top with smoked or pickled fish such as herring or salmon. It is also served with butter spread on top alongside hot soup.

Provided by TicklingYourTastebuds

Time 10h55m

Yield 12

Number Of Ingredients 4



Finnish Rye Crispbread image

Steps:

  • Pour warm water in a large mixing bowl. Stir in yeast until dissolved. Season with salt. Gradually mix in 4 1/2 cups of the flour. Cover and let rise in a warm place until doubled in size, about 1 hour.
  • Sprinkle a clean, flat work surface with the remaining 1/2 cup flour; turn the dough onto the floured surface. Divide evenly into 4 balls. The flour from your work surface is to keep the dough from becoming sticky, but be careful not to work the extra flour into the balls of dough.
  • Roll out each ball until 1/4- to 1/2-inch thick and about 10 to 12 inches in diameter. Very carefully, use a thin, flat object to transfer each round to baking sheets that have been greased and well-sprinkled with flour. Cut a 2-inch hole in the center of each round. A cookie cutter generally will do the trick. Prick all over with a fork.
  • Keep rounds in a warm place to rise for about 15 minutes.
  • Meanwhile, preheat the oven to 450 degrees F (230 degrees C).
  • Bake rounds in the preheated oven until firm to the touch, 10 to 15 minutes. Remove and allow to cool for 1 hour. The rounds will not be crisp yet.
  • Let the cooled rounds dry on racks in a cool, dry place for 8 hours, or overnight. Avoid humidity.

Nutrition Facts : Calories 152.2 calories, Carbohydrate 33.2 g, Fat 0.8 g, Fiber 6.3 g, Protein 4.2 g, SaturatedFat 0.1 g, Sodium 196.5 mg, Sugar 0.4 g

2 cups warm water
1 (.25 ounce) package active dry yeast
1 teaspoon salt, or to taste
5 cups rye flour

SCANDINAVIAN RYE BREAD

This is from the Fleishmann's yeast site. I'm posting because of a request. I haven't made this recipe, so please let me know how it turns out. Prep time includes time for rising.

Provided by mianbao

Categories     Yeast Breads

Time 2h5m

Yield 1 8x4 inch loaf

Number Of Ingredients 12



Scandinavian Rye Bread image

Steps:

  • Dissolve yeast in warm water.
  • Add molasses, salt, dry milk powder, vegetable oil, orange peel, anise seed, fennel seed, rye flour, dates, and 1 cup all-purpose flour, and mix well to combine.
  • Stir in 1 to 1½ cups more all-purpose flour, to make a soft dough.
  • Turn out onto a lightly floured surface and knead about 6 to 8 minutes, until smooth and elastic.
  • Cover and let rest 10 minutes.
  • Roll dough into 12 x 7-inch rectangle.
  • Beginning at the end, roll up tightly; pinch seam and ends to seal.
  • Place, seam side down, in greased 8 x 4-inch loaf pan.
  • Cover; let rise in warm, draft-free place until double in size, about 30 to 45 minutes.
  • Bake at 375º for 30 to 35 minutes or until done.
  • Remove from pan and cool on wire rack.

Nutrition Facts : Calories 1817.3, Fat 38.4, SaturatedFat 8.2, Cholesterol 23.3, Sodium 2447.8, Carbohydrate 327.5, Fiber 24.1, Sugar 61.1, Protein 44.2

1 (2 1/4 teaspoon) package dry yeast
1 cup warm water
2 tablespoons light molasses
1 teaspoon salt
3 tablespoons powdered milk
2 tablespoons vegetable oil
1 teaspoon freshly grated orange rind
1/2 teaspoon anise seed
1/2 teaspoon fennel seed
3/4 cup medium rye flour
1/4 cup chopped pitted dates
2 -2 1/2 cups all-purpose flour, divided

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