Suomalaisruisleipä Finnish Rye Bread Recipes

SUOMALAISRUISLEIPä (FINNISH RYE BREAD)

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.

SUOMALAISRUISLEIPA (FINNISH RYE BREAD)

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.

RIESKA (FINNISH QUICK FLAT RYE BREAD)

Steps:

• Combine all ingredients, as if you were mixing for a pie crust.
• Dough will be soft.
• Roll out to about 1/2 inch thickness.
• Bake for 10 minutes at 475 degrees.

FINNISH CAULIFLOWER

Steps:

• Place bread in a 15x10x1-in. baking pan; bake at 300° for 15-20 minutes or until crisp. In a large skillet, saute cauliflower in butter with the caraway seeds until tender. Remove from the heat; stir in bread and cheese. Transfer to a greased 11x7-in. baking dish., In a small bowl, whisk the eggs, beer, mustard, coriander and pepper. Pour over bread mixture. Bake at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.