Traditional Finnish Rye Bread (Sourdough Recipe)

Finnish sourdough rye bread is a hearty loaf made with whole grain rye flour that is leavened traditionally using the sourdough process. Dense, tangy rye bread has been treasured among Finnish families centuries, served with butter, smoked salmon, or other delicious toppings. This recipe brings the rustic flavors of traditional Finnish cuisine to your kitchen!

What is Finnish Rye Bread?

Finnish rye bread, known as Ruisleipä, is a dense, flavorful bread made from 100% whole grain rye flour. It’s a staple in Finnish cuisine that is traditionally fermented with a sourdough starter, giving it a tangy flavor and long shelf life. The bread is usually shaped into flat rounds with a hole in the center, as Finnish people would traditionally store the round loaves on poles under the kitchen ceiling. It can be enjoyed with butter, cheese, cold cuts like smoked salmon, and more!

Rye: An Amazing Ancient Grain

Rye (Secale cereale) is an ancient grain that likely originated in the region of modern-day Turkey and Armenia, where it was cultivated as early as 6000 BC. Rye’s hardiness allowed it to thrive in cool climates and poor soils, leading to its widespread use in ancient civilizations for making bread, porridge, and alcoholic beverages. 

Rye is lower in gluten, higher B vitamins, and higher in fiber than regular wheat!

Source, source, source, source.

Why You Will Love This Recipe

Easy

The instructions for this rye bread recipe are very simple and straightforward. It’s a great recipe for beginning bakers and experienced bakers alike! Since rye does not create strong gluten, this is a knead-free recipe that just requires a little patience for fermentation time!

Healthy 

This traditional rye bread is sourdough, making it easier to digest and lower in antinutrients than regular bread. Check out the benefits of sourdough bread for the microbiome here! As mentioned above, rye is an ancient grain packed with nutrients like B vitamins and fiber, and low in gluten when made into bread!

Delicious

The earthy notes from the rye add a depth of taste that sets Finnish rye bread apart from regular white or wheat breads. With its bold, tangy sourdough flavor and dense, chewy texture, rye bread makes the perfect pairing to both savory and sweet toppings! 

What Kind of Rye Flour to Use?

As with other traditional breads, this Finnish rye bread will have the best results best when made from freshly stone ground, organic rye whole grains. If you don’t have a grain mill (you can find a link to the grain mill, you can use an organic, whole grain dark rye flour from the grocery store or online. Keep in mind that the quality of the flour (nutritional content and flavor) degrades rather quickly once ground. 

What Kind of Sourdough Starter to Use?

You can either convert a regular sourdough starter to rye in a couple of days, or make a rye sourdough starter from scratch. You could also buy a rye sourdough starter online. I chose to convert my einkorn sourdough starter to a rye starter and it worked wonderfully!

How to Make a Rye Sourdough Starter

Making a rye sourdough starter from scratch will be a lengthier process than converting a wheat starter or using a store-bought sourdough starter- it takes about a week. After that, you will have a sourdough starter that you can store in the refrigerator and use whenever you need it!

1. Combine 50 grams of rye flour and 50 grams of filtered lukewarm water in a glass jar or other non-metallic container with a lid. Cover the container and let sit at room temperature for 24 hours.
2. Combine 50 grams of this starter (discarding the rest) with 50 grams of flour and 50 grams of filtered lukewarm water. Cover the container and let sit at room temperature for 24 hours.
3. Repeat step 2 four times (four days) or until starter appears bubbly and active within about 12 hours.
4. On the sixth day (sixth feeding), as long as it’s bubbly and active enough, start feeding the starter every 12 hours. 
5. On day seven, after feeding every 12 hours three or four times, your new starter is ready to use!

Feed this starter every 8-12 hours when kept at room temperature. 

Store it the refrigerator when not in use, feeding once per week.

Refresh the refrigerated starter by feeding it and letting it sit at room temperature for about 8 hours before using in a recipe. 

How to Convert a Wheat Starter to a Rye Starter

This process can be done over the course of a couple of days, feeding once in the morning and once at night. In my experience, it doesn’t have to be precise, I just eyeballed the measurements. The starter should be a thick, pourable consistency. 

1. Combine 1/4 cup  sourdough starter, 3/4 cup wheat wheat flour, 1/4 cup whole grain rye flour, and 1 cup of water. Let ferment at room temperature for about 8-10 hours. 
2. Combine 1/4 cup sourdough starter, 1/2 cup wheat wheat flour, 1/2 cup whole grain rye flour, and 1 cup of water.  Let ferment at room temperature for about 8-10 hours.
3. Combine 1/4 cup sourdough starter, 1/4 cup wheat wheat flour, 3/4 cup whole grain rye flour, and 1 cup of water.  Let ferment at room temperature for about 8-10 hours. 
4. Combine 1/4 cup sourdough starter, 1 cup whole grain rye flour, and 1 cup of water.  Let ferment at room temperature for about 8-10 hours.
5. Now your starter is ready to use in rye baking!

How to Keep a Rye Sourdough Starter Alive

If you aren’t used to sourdough baking, it may sound overwhelming but it’s actually very simple. Like mentioned above keep sourdough starter in the fridge, and feed it once a week or so. That’s it! I often go longer than a week without feeding my starters in the fridge, and don’t notice a difference. But to make sure they stay alive, once a week is best. 

• To feed a starter, simply take the starter out of the fridge and add equal parts filtered water and flour (in grams). Mix it, then let it ferment at room temperature for a few hours before either using or putting it back in the fridge. For example, feed your starter by adding 65 grams of flour and 65 grams of water. This make a 100% hydration starter. Now your starter is ready to use for rye baking!

How to Serve Traditional Finnish Rye Bread

Being a flatter bread, its best to slice the bread into bottom and top parts, (like you would cut an English muffin, bagel or other thin bread). 

Here are some ideas for enjoying this hearty bread:

• Top it with creamy butter.

• Serve is with cream cheese and grav lax (smoked salmon).

• Melt your favorite cheese onto it, or serve it with a cheese board. 

• Toast it and spread a berry compote or jam on top. 

• Dip it in a warm, hearty soup. 

• Serve it with smoked meats or cold cuts. 

• Dip it in freshly made hummus. 

• Make it into a delicious sandwich.

• Use it instead of buns for some juicy grilled burgers. 

• Enjoy it warmed on its own!

How to Store Traditional Finnish Rye Bread

Once fully cooled, store sealable plastic bag at room temperature for up to 3 days, or in the freezer for up to 4 months.

How to Make Traditional Finnish Rye Bread

Add starter and filtered lukewarm water to the large mixing bowl and combine well. 

Add rye flour and salt and combine well with a stiff wooden spoon until a wet dough forms- almost like a very thick batter.

Cover the large bowl with a plate or damp tea towel or kitchen towel and let rest for 30 minutes. 

Uncover the bowl and with wet hands, stretch and fold the dough by pulling up the sides and pressing down to the opposite side of the dough ball. Repeat this about 10 times, and form into a round shape. 

Place the dough ball in the bottom of the bowl, then cover and let the rye dough rise in a warm place for about 8 hours. 

After 8 hours or so, the dough will be risen and no longer look like a ball.

Use wet hands to form the risen dough into two balls. 

Prepare a floured work surface.

Place dough balls on floured surface, sprinkle a little flour on top, and press down dough balls into flattened, round disc shapes that are about 2 inches thick. Smooth out the edges pushing the sides with your hands. 

Using a small jar, press out a small circle of the dough from the center of the dough discs. (Alternatively, use your fingers and a little flour and make a small hole in the center). 

Sprinkle a little more flour over the dough. 

Using a fork or toothpick, poke holes evenly over the surface of the dough discs, (in a design if you like).

Prepare a large baking sheet with parchment paper.

Carefully transfer dough discs to baking sheet, ensuring they are a least 2 inches away from another. 

Cover dough with tea towels and let rest for a final proof for 45 minutes to 1 hour. 

Pour 1 cup of water into a pie plate and place on the bottom rack of the oven.

While dough is nearly done proofing, preheat oven to 425 degrees Fahrenheit. 

Remove tea towel from the dough and place baking tray in the center rack of the oven. 

Bake for 40-50 minutes. 

Remove bread from oven and let rest for 1 hour before serving (the bread will continue to bake). Wrap in a dry tea towel for a softer crust.

Enjoy!

Shop This Post

My grain mill

Whole rye grains