Finnish Archipelago Bread Sourdough Recipes
FINNISH RYE SOURDOUGH | MY VINTAGE COOKING
In this post, I'll teach you how to make the rye sponge, work the 100% rye dough, shape the rye boule and how to bake the bread. Baking Finnish rye sourdough...
Provided by Saara
Categories Bread
Yield 1-2 loaves
Number Of Ingredients 3
Steps:
- The Rye SpongeUse 180g of the flour and 300ml of water from total to build the rye starter. In the late afternoon, mix 60g rye flour with 100ml warm water in a medium-sized bowl. Keep it covered in a warm spot and whisk occasionally. Give it two feedings (60g+100ml) during the next day. Whisk air in between feedings. In the next morning, the starter is ready for baking. The sponge has runny porridge-like consistency. It taste sour and has lots of tiny bubbles on surface to show activity.
- Building the rye doughMeasure the rest of the ingredients, and build the dough in a bigger bowl. Whisk water into the sponge and add more rye flour little by little. When the dough is too heavy to be mixed with a whisk, let the dough rest for a while so that the rye flour will set. Then, add more rye flour and continue mixing with a wooden spoon. Give the dough a second pause. Finally, add the rest of the flour with salt but don't forget to take a piece of unsalted dough aside for your next bake. Store this fresh dough in an air-tight box in the fridge, it's fresh up to 2 weeks.
- Now, knead the wet dough carefully and patiently by hand (5-8 minutes will do). Give the dough 2-4 hours rest at room temperature to build volume. The dough should double its size before shaping & baking. The old fashioned way is to press a cross over the dough to bless the bread. This cross sign will also communicates when the dough has risen enough.
- Shaping the rye doughDust your working desk properly with rye flour. Shaping the wet dough into a pyramid-sharp boule is a challenge and you should be quick not to let the dough stick. Flour your hands multiple times and lightly add more flour whenever needed. Decide whether you bake 1 or 2 loaves and dust one or two more spots on the working surface where you place the shaped bread to rise (dusted parchment paper as a good assistant to load a loaf into the oven). If baking the loaves in a tin, prepare them with parchment paper.
- Dust the bread surface lightly with rye flour, cover with a kitchen towel and let it/the loaves rise for an hour. In the meanwhile, preheat the oven to 225-240°C/437-460°F with a baking stone at least 45min in advance.
- Baking the 100% rye sourdoughThe surface of the bread now shows crackling and the pyramid like boule shape has flattened. Now we want to emphasize the crackling a bit more:press the top dome down lightly while supporting the bread from the sides.
- Do not score the bread. Instead, prick the surface of the loaf multiple times before loading into the oven.
- Bake on a baking stone for 40-60 minutes (lower rack). After the first 10 minutes, adjust the temperature to 200°C/392°F. Smaller loaves bake in 40 minutes whereas a bigger loaf can take over an hour depending on the oven.
- You know the bread is done when the knock on the bottom sounds hollow. Let the loaf rest on a cooling rack for a while (10 minutes) before tucking it in a kitchen towel. Let the rye sourdough rest covered and tucked in the tea towel overnight before cutting slices.
- How to store 100% rye sourdoughThe rye sourdough gets better and better the longer it sits on the table. Store it tucked in a tea towel in a cool place. The bread is good up to a week. Alternatively, you can freeze a loaf. Cut the loaf in half or slice it and freeze in plastic bags.
Nutrition Facts : Calories 200, Fat 20 grams
FINNISH BREAD
This recipe was brought over from Finland by pioneers who settled the area. We make this bread for a local festival that features foods from different countries.
Provided by Taste of Home
Time 1h
Yield 2 loaves (12 slices each).
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in water. Add whole wheat flour, 2 tablespoons of butter, brown sugar, salt and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch the dough down. Shape into two 6-in. rounds; place on a greased baking sheet. Cut slashes in top with a knife. Cover and let rise in warm place until doubled, about 40 minutes. , Bake at 400° for 40-45 minutes or until golden brown. Brush with remaining butter.
Nutrition Facts : Calories 122 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 217mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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