Suomalaisruisleip Finnish Rye Bread Recipes

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FINNISH-AMERICAN FLATBREAD



Finnish-American Flatbread image

A very delicious Finnish flatbread made with wheat and rye flours. Cream of rye cereal can be used in place of the rye flour if coarse ground is not available. This recipe makes 4 to 5 flatbreads.

Provided by 2CHAE

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 2h20m

Yield 12

Number Of Ingredients 8

4 cups warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
2 (.25 ounce) packages active dry yeast
2 teaspoons salt
¾ cup coarse whole wheat flour
¾ cup coarse whole rye flour
8 cups bread flour
2 tablespoons butter, melted

Steps:

  • In a large bowl, stir together the warm water and sugar. Sprinkle the yeast over the top and let stand until foamy, about 5 minutes.
  • Stir in the salt, whole wheat flour and rye flour. Mix in the bread flour 1 cup at a time until the dough is not sticky. Knead on a floured surface until smooth and elastic, about 10 minutes. Place in an oiled bowl, turning to coat. Set aside to rise until doubled in size, about 1 hour.
  • Punch down the dough and divide into 4 or 5 portions. Form each one into a ball, and let rise again until doubled, about 20 minutes.
  • Place each ball onto a baking sheet and flatten out into an oval 1/2 to 3/4 inch thick. Poke holes all over using the tines of a fork. Let rise again until doubled, 20 to 30 minutes. Preheat the oven to 350 degrees F (175 degrees C).
  • Bake for 20 minutes in the preheated oven, or until browned on the top and bottom. Brush the tops with butter while still warm.

Nutrition Facts : Calories 404.4 calories, Carbohydrate 78.2 g, Cholesterol 5.1 mg, Fat 3.8 g, Fiber 4.4 g, Protein 13.2 g, SaturatedFat 1.5 g, Sodium 406.4 mg, Sugar 0.7 g

SUOMALAISRUISLEIPä (FINNISH RYE BREAD)



Suomalaisruisleipä (Finnish Rye Bread) image

I've always loved rye bread, and this is a good one. Especially spread with a bit of cream cheese. It's also good served with Kesäkeitto (Finnish Summer Vegetable Soup). Prep time also includes time needed for the dough to rest. Posted for Zaar World Tour 05

Provided by Amis227

Categories     Yeast Breads

Time 3h40m

Yield 4 serving(s)

Number Of Ingredients 8

2 1/4 teaspoons active dry yeast (equilavents listed at bottom of recipe)
1 1/4 cups warm potato water (105 to 115 degrees F or)
1 tablespoon packed brown sugar
1 tablespoon vegetable oil
1 1/2 teaspoons salt
1 1/4 cups medium rye flour
1 1/2-2 cups all-purpose flour
butter, softened

Steps:

  • Dissolve yeast in warm water in large bowl. Stir in brown sugar, oil, salt and 1 cup of the rye flour.
  • Beat until smooth.
  • Stir in enough all-purpose flour to make the dough easy to handle.
  • Turn dough onto surface that has been sprinkled with the remaining rye flour. Cover; let rest 10 to 15 minutes.
  • Knead until smooth and elastic, about 5 minutes.
  • Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour.
  • Dough is ready if indentation remains when touched.
  • Punch down dough; shape into a round, slightly flat loaf.
  • Place in greased 9 x 1 1/2-inch round pan. Cover; let rise until double, about 1 hour.
  • Preheat oven to 375 degrees F. Bake until loaf sounds hollow when tapped, 40 to 50 minutes. Immediately remove from pan. Brush top of loaf with butter; cool on wire rack.
  • Note: Yeast Equivalents are One package = 2 1/4 teaspoons = 1/4 ounce.

Nutrition Facts : Calories 333.2, Fat 4.5, SaturatedFat 0.6, Sodium 876.4, Carbohydrate 64.7, Fiber 6.4, Sugar 3.8, Protein 8.7

SUOMALAISRUISLEIPA (FINNISH RYE BREAD)



Suomalaisruisleipa (Finnish Rye Bread) image

77

Categories     Bread     Regional Cuisine     Yeast     Potatoes     Beer     Yeast bread

Time 3h

Yield 2

Number Of Ingredients 16

beer
margarine
salt
yeast, active dry
water
sugar
rye flour
unbleached all-purpose flour
beer
margarine
salt
yeast, active dry
water
sugar
rye flour
unbleached all-purpose flour

Steps:

  • Will have a more or less sour taste, depending whether it is made with beer, buttermilk, potato water, or milk, in that order. Heat 1½ cups liquid to lukewarm. Stir in the butter and salt. Set aside to cool. Dissolve the yeast in the warm water (a temperature comfortable on the inside of the wrist) with the sugar. Let stand for 5 minutes or until the yeast bubbles. Stir the yeast mixture into the cooled liquid. Add the rye flour and beat until smooth. Add the white flour, a cup at a time, stirring after each addition until enough is added to make a stiff dough. Dust a work surface with white flour. Form the dough into a rough ball, place it on the work surface, cover it with a damp cloth, and let it rest for 15 minutes. Generously butter a large bowl or pot. Adding only as much flour as necessary to prevent sticking, knead the bread dough until smooth, about 5 minutes. (The gluten in rye is more fragile than in wheat. It needs a resting time to recuperate and reform and does not need as lengthy or vigorous a kneading). Form the dough into a smooth ball and place it in a buttered bowl, turning it to coat all sides with the butter. Cover it and let it rise in a warm spot until doubled in size, about 2 hours. Punch the dough down, gently knead it for one minute, and divide it into two parts. Form each half into a round loaf and place the loaves in two lightly buttered 9-inch round cake pans or on a large, buttered baking sheet. Press a hole through the center of each loaf to give it a traditional shape if you wish. Cover and let rise until almost doubled in size, about ½ hour. Preheat the oven to 375℉ (190℃). Brush the loaves with water and gently puncture the surface all over with the tines of a fork, in a design if you wish. Bake for about 30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom. While it is hot, brush it with butter to glaze, and then let it cool on a rack.

Nutrition Facts :

FINNISH RYE CRISPBREAD



Finnish Rye Crispbread image

Traditionally, the rounds were hung (hence the purpose of the whole in the centre). These round, flat crispbreads with a hole in the centre, are traditionally used to make open-faced sandwiches topped with butter, thinly sliced cucumber, and deli meats. Or, as a treat, top with smoked or pickled fish such as herring or salmon. It is also served with butter spread on top alongside hot soup.

Provided by TicklingYourTastebuds

Time 10h55m

Yield 12

Number Of Ingredients 4

2 cups warm water
1 (.25 ounce) package active dry yeast
1 teaspoon salt, or to taste
5 cups rye flour

Steps:

  • Pour warm water in a large mixing bowl. Stir in yeast until dissolved. Season with salt. Gradually mix in 4 1/2 cups of the flour. Cover and let rise in a warm place until doubled in size, about 1 hour.
  • Sprinkle a clean, flat work surface with the remaining 1/2 cup flour; turn the dough onto the floured surface. Divide evenly into 4 balls. The flour from your work surface is to keep the dough from becoming sticky, but be careful not to work the extra flour into the balls of dough.
  • Roll out each ball until 1/4- to 1/2-inch thick and about 10 to 12 inches in diameter. Very carefully, use a thin, flat object to transfer each round to baking sheets that have been greased and well-sprinkled with flour. Cut a 2-inch hole in the center of each round. A cookie cutter generally will do the trick. Prick all over with a fork.
  • Keep rounds in a warm place to rise for about 15 minutes.
  • Meanwhile, preheat the oven to 450 degrees F (230 degrees C).
  • Bake rounds in the preheated oven until firm to the touch, 10 to 15 minutes. Remove and allow to cool for 1 hour. The rounds will not be crisp yet.
  • Let the cooled rounds dry on racks in a cool, dry place for 8 hours, or overnight. Avoid humidity.

Nutrition Facts : Calories 152.2 calories, Carbohydrate 33.2 g, Fat 0.8 g, Fiber 6.3 g, Protein 4.2 g, SaturatedFat 0.1 g, Sodium 196.5 mg, Sugar 0.4 g

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