in Finland

Finnish rye bread with a hole

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Ingredients for 6 servings:

  • 1 liter of water
  • 25 g yeast
  • 3 slices of bread (Finnish crispbread)
  • 500 g flour (rye flour)
  • 2 tbsp salt
  • 50 g yeast
  • 650 g flour (rye flour)

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Ruisreikäleivät

Dissolve the yeast in lukewarm water, crumble the bread, and mix it with the rye flour. Let it rest in a warm place overnight. (Ingredients 1-4) The next day, add the yeast and salt. Mix with the rye flour to form a smooth dough. (Ingredients 5-7) Let it rise in a warm place. Form the dough into three flat flatbreads. Make a hole in the center. Let it rise. Prick the surface with a fork. Bake at 225°C for about 35 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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