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Finnish Rye Bread
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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!
Servings 2 loaves

Equipment

  • 1 large baking skeet
  • 1 large nonmetallic bowl with lid or plate to cover
  • 1 tea towel
  • 1 wooden spoon
  • Parchment Paper
  • 1 pie pan (with 1 cup of water for steam in the oven)
  • 1 fork or toothpick

Ingredients

  • 500 grams whole grain rye flour (preferably freshly ground)
  • 450 grams filtered water
  • 10 grams salt
  • 80 grams rye sourdough starter (100% hydration)
  • extra flour for dusting

Instructions

  • 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 minutes.
  • Remove bread from oven and let rest for 1 hour before serving (the bread will continue to bake).
  • Enjoy!