Suomalaisruisleipa

Suomalaisruisleipa Recipe | Traditional Finnish Rye Bread

Region / culture: Finland | Servings: This recipe makes 2 loaves of Suomalaisruisleipa.

Introduction

Suomalaisruisleipa, also known as Finnish rye bread, is a traditional bread recipe that has been enjoyed in Finland for centuries. This hearty and flavorful bread is made with a combination of rye flour and white flour, giving it a unique texture and taste. Suomalaisruisleipa is perfect for enjoying with soups, stews, or simply on its own with a spread of butter.

History

Suomalaisruisleipa has been a staple in Finnish cuisine for generations. Rye bread has been a common food in Finland since the Middle Ages, as rye was one of the few grains that could be grown successfully in the harsh Nordic climate. The addition of white flour to the traditional rye bread recipe gives Suomalaisruisleipa a lighter texture and milder flavor, making it a favorite among both locals and visitors to Finland.

Ingredients

1.5 cup of beer, buttermilk, milk, or potato water
2 tbsp of butter or margarine
1 tsp of salt
1 tbsp of dry yeast
0.5 cup of warm water
1 tbsp of sugar
2 cup of dark rye flour or light rye flour or rye meal (rye flour with bran)
3.5 to 4 cup of unbleached white flour

How to prepare

Heat 1.5 cups of liquid until lukewarm. Stir in the butter and salt. Set aside to cool.
Dissolve the yeast in warm water (a temperature comfortable on the inside of the wrist) with the sugar. Let it 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. Gradually add the white flour, one 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.
Knead the bread dough until smooth, about 5 minutes, adding only as much flour as necessary to prevent sticking. (The gluten in rye is more fragile than in wheat, so it needs a resting time to recuperate and reform and does not require as lengthy or vigorous 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.
If desired, press a hole through the center of each loaf to give it a traditional shape. Cover and let it rise until almost doubled in size, about 0.5 hour.
Preheat the oven to 375°F (191°C).
Brush the loaves with water and gently puncture the surface all over with the tines of a fork, creating a design if desired.
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.

Variations

Add caraway seeds or fennel seeds to the dough for added flavor.
Mix in chopped nuts or dried fruits for a sweet and savory twist.
Substitute honey or molasses for the sugar for a richer flavor.

Cooking Tips & Tricks

Be sure to let the yeast mixture bubble before adding it to the liquid mixture, as this ensures that the yeast is active and will help the bread rise properly.

- Kneading the dough until smooth is important for developing the gluten in the rye flour, which gives the bread its structure and texture.

- Letting the dough rise in a warm spot helps to activate the yeast and allows the bread to rise properly.

- Brushing the loaves with water before baking helps to create a crispy crust on the bread.

Serving Suggestions

Suomalaisruisleipa is delicious served warm with butter and cheese, or as a side to soups and stews.

Cooking Techniques

Kneading the dough until smooth is essential for developing the gluten in the rye flour.

- Letting the dough rise in a warm spot helps to activate the yeast and allows the bread to rise properly.

- Brushing the loaves with water before baking helps to create a crispy crust on the bread.

Ingredient Substitutions

You can use butter instead of margarine in this recipe.

- Whole wheat flour can be used instead of white flour for a healthier option.

Make Ahead Tips

Suomalaisruisleipa can be made ahead of time and stored in an airtight container for up to 3 days. Simply reheat in the oven before serving.

Presentation Ideas

Serve Suomalaisruisleipa on a wooden cutting board with a selection of cheeses and meats for a rustic and inviting presentation.

Pairing Recommendations

Suomalaisruisleipa pairs well with hearty soups, stews, and salads. It also goes well with smoked fish and pickled vegetables.

Storage and Reheating Instructions

Store Suomalaisruisleipa in an airtight container at room temperature for up to 3 days. To reheat, place in a preheated oven at 350°F for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Suomalaisruisleipa contains approximately 150 calories.

Carbohydrates

Each serving of Suomalaisruisleipa contains approximately 30 grams of carbohydrates.

Fats

Each serving of Suomalaisruisleipa contains approximately 2 grams of fats.

Proteins

Each serving of Suomalaisruisleipa contains approximately 4 grams of proteins.

Vitamins and minerals

Suomalaisruisleipa is a good source of iron, magnesium, and B vitamins.

Alergens

Suomalaisruisleipa contains gluten.

Summary

Suomalaisruisleipa is a nutritious bread option that is high in carbohydrates and proteins, making it a filling and satisfying choice for any meal.

Summary

Suomalaisruisleipa is a traditional Finnish rye bread that is hearty, flavorful, and perfect for enjoying with a variety of dishes. With a combination of rye and white flour, this bread has a unique texture and taste that is sure to please. Try making Suomalaisruisleipa at home and enjoy a taste of Finland in your own kitchen.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Suomalaisruisleipä. It was a crisp autumn day in the small village of Hauho, Finland. I was just a young girl at the time, eager to learn the art of traditional Finnish cooking from my grandmother.

My grandmother, or Mummo as we called her, was a master in the kitchen. She had a knack for creating delicious meals using simple, wholesome ingredients. And one of her specialties was Suomalaisruisleipä, a traditional Finnish rye bread that has been passed down through generations.

I remember watching Mummo as she carefully measured out the ingredients and kneaded the dough with her strong, weathered hands. She would explain each step to me in her gentle, soothing voice, teaching me the importance of patience and precision in the kitchen.

As the bread baked in the oven, the warm, comforting aroma filled the kitchen, making my mouth water in anticipation. When it was finally ready, Mummo would slice off a piece for me to try. The crust was crusty and golden brown, while the inside was soft and chewy, with a hint of sweetness from the molasses.

I was hooked from the first bite. I knew that I had to learn how to make this bread for myself, to carry on the tradition and honor my Finnish heritage.

Over the years, I watched Mummo make Suomalaisruisleipä countless times, committing each step to memory. But it wasn't until I moved away from Finland and started a family of my own that I truly appreciated the value of her teachings.

I would often think back to those days in Mummo's kitchen, longing for the taste of her delicious rye bread. So I set out to recreate her recipe, using the skills and knowledge she had passed down to me.

I sourced the finest Finnish rye flour, mixed it with water, yeast, and a touch of molasses, just as Mummo had taught me. I kneaded the dough until it was smooth and elastic, then let it rise in a warm spot until it had doubled in size.

As I shaped the dough into loaves and slid them into the oven, I couldn't help but feel a sense of pride and accomplishment. I was carrying on a tradition that had been handed down through generations, preserving a piece of my Finnish heritage for my children and grandchildren to enjoy.

When the bread emerged from the oven, golden and fragrant, I knew that I had done Mummo proud. I sliced off a piece and took a bite, savoring the familiar flavors and textures that brought me back to my childhood in Hauho.

As I shared the bread with my family, passing on the recipe and the stories behind it, I realized the true power of food to connect us to our past and unite us in the present. Suomalaisruisleipä wasn't just a recipe to me—it was a link to my roots, a reminder of the love and care that had gone into each loaf, and a symbol of the enduring bond between generations.

And so, as I continue to make Suomalaisruisleipä for my family and friends, I do so with a heart full of gratitude for Mummo and the traditions she passed down to me. Each loaf is a tribute to her legacy, a testament to the power of food to nourish not just our bodies, but our souls. And as long as I have breath in my body, I will continue to bake this bread, keeping the spirit of my Finnish heritage alive for generations to come.