Finnish sourdough bread

Ingredients for 1 servings:

• 900 ml water, lukewarm
• 500 g flour (rye flour)
• 400 ml kefir
• 800 ml water
• 2 tbsp sea salt from the mill
• 1 kg flour (rye flour)

Instructions

Working time approx. 20 minutes; Rest time approx. 2 days 4 hours; Total time approx. 2 days 4 hours 20 minutes

Hapanläipä

For the sourdough, mix 900 ml of lukewarm water with 500 g of rye flour and the kefir. Cover and let stand in a warm place for two days. Then add 800 ml of water, salt, and 1 kg of rye flour and knead everything into a dough. Let it rise for 3.5 hours. Shape the dough into round or oblong loaves and let it rise again. Prick the loaves with a fork and bake at 225 degrees Celsius for about 15 minutes, then reduce the temperature to 175 degrees Celsius and bake for about 50 minutes more. The dough can also be formed into rolls, which can then be let rise and baked at 225 degrees Celsius for about 30 minutes.