What to do when you get a massive craving for Finnish rye bread but you live in Singapore, where you can find rye bread only occasionally? You make it yourself! I always thought that you would need a dough starter to make rye bread and that it’s anyways so difficult to make that it’s really not worth the effort. But how wrong was I! Fortunately I came across a recipe that sounded easy enough for me and decided to give it a try. And WOW, it was the easiest thing to bake AND it tasted like real Finnish rye bread!
I’m really not a baker and quite often I fail if I try to bake something new. So I was quite sure, this rye bread was going to be a disaster. But no! It was super easy to make and didn’t require any baking skills. I found the recipe here (it’s in Finnish) and I want to share you this great recipe in English so that you can all enjoy some awesome Finnish rye bread.
Rye bread doesn’t only taste delicious but it is also healthier than wheat bread. Studies show that rye’s fiber reduces body weight compared to wheat, it lowers insulin response and improves blood glucose profile. Rye also satisfies longer than wheat, making it a great ingredient in your breakfast or snack.
I love the rich, hearty taste of this rye bread. It tastes the best when you eat it fresh from the oven. For a nutritious and satisfying breakfast I slit one piece of this rye bread and filled it with mashed avocado, tomato slices and rocket salad – it was perfection! My daughter loves her rye bread with some cheese and cucumber slices on it.
You can store the bread in a breadbox for a few days. But if you know that you can’t finish the whole batch within the next days, I highly recommend to freeze the bread and thaw when needed.
- 5 dl/ 2 cups water (ca 42 Celsius/ 108 Fahrenheit degrees)
- 2 tsp salt
- 2 tbsp sugar
- ½ dl/ 0.2 cup olive oil
- 11 g/ 0.4 oz dry yeast
- 5 dl/ 2 cups dark rye flour
- 4 dl/ 1.7 cups wholemeal wheat flour
- Preheat the oven to 220 Celsius/ 430 Fahrenheit degrees.
- Mix the flour and dry yeast together.
- Warm up the water (ca 42 Celsius/ 108 Fahrenheit degrees) and add the salt, sugar and oil to the water. After that add the flour mixture to the water and mix thoroughly with a spoon. The dough should be quite soft.
- Line a baking sheet with parchment paper and sprinkle some flour on the parchment paper. Move the dough onto the parchment paper, sprinkle some flour on top of it and using a rolling pin or your hands form it into a big rectangle. Make squares using a knife or a pizza cutter.
- Cover the baking sheet with a clean towel and let the dough rise for 30 minutes.
- Bake the bread in the oven for 20 minutes.
We hope you enjoy the rye bread squares as much as we did!