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Serving Size : 3
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sourdough Root
14 grams Finnish Sourdough starter****
1 Litre very warm water
600 grams Modified Coarse Rye Flour*
The Dough
28 grams active baker's yeast
28 grams sea salt
900 grams Modified Coarse Rye Flour**
120 milliliters warm water
30 grams crushed caraway seeds
Sourdough Root: On first day, mix sourdough starter in very warm, but not
hot, water. To this, gradually add the flour, until thoroughly mixed.
Place in covered bowl until root has started to actively bubble and become
pungent (24-48 hours).
Making the dough: Fill a small bowl with half a cup of warm water. To this,
add yeast. Stir and let sit until foamy. Place the yeast, caraway seeds and
the salt in the root, and mix thoroughly.
Gradually add flour, mixing for about 8 minutes. It will be the consistency
of cement. If your mixer starts to slow down or smoke, Finnish the kneading
by hand.
Place dough in a well greased bowl, cover and let stand for about two hours,
or until doubled in size.
Take a large tablespoon of the dough and place in a freezer baggie for use
in making the next batch of dough.
Shape dough into three rounds, about 8 inches in diameter. Use plenty of rye
flour to make handling the dough easier. Flatten each until they are about
an inch and a half high. Dust each with the rye flour (do not score the
surface) Place on cookie sheets and cover with a damp towel. Let rise for
about 30 minutes.
Pre-heat the oven to 475 F.
Bake in a dry oven for about 50 minutes. When baked, the internal
temperature should be at least 200F. Another test will be the toothpick
test. Insert a toothpick into the center of each loaf. If dough adheres to
the toothpick, bake for an additional 5 minutes. When baked, remove to a
cooling rack and let sit for about 1 hour.
Good Finnish rye bread should be stored in a paper bag, and will remain
fresh for up to 1 week. You may freeze the bread for later use. First wrap
with saran wrap, then place in a freezer bag.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sourdough Root
14 grams Finnish Sourdough starter****
1 Litre very warm water
600 grams Modified Coarse Rye Flour*
The Dough
28 grams active baker's yeast
28 grams sea salt
900 grams Modified Coarse Rye Flour**
120 milliliters warm water
30 grams crushed caraway seeds
Sourdough Root: On first day, mix sourdough starter in very warm, but not
hot, water. To this, gradually add the flour, until thoroughly mixed.
Place in covered bowl until root has started to actively bubble and become
pungent (24-48 hours).
Making the dough: Fill a small bowl with half a cup of warm water. To this,
add yeast. Stir and let sit until foamy. Place the yeast, caraway seeds and
the salt in the root, and mix thoroughly.
Gradually add flour, mixing for about 8 minutes. It will be the consistency
of cement. If your mixer starts to slow down or smoke, Finnish the kneading
by hand.
Place dough in a well greased bowl, cover and let stand for about two hours,
or until doubled in size.
Take a large tablespoon of the dough and place in a freezer baggie for use
in making the next batch of dough.
Shape dough into three rounds, about 8 inches in diameter. Use plenty of rye
flour to make handling the dough easier. Flatten each until they are about
an inch and a half high. Dust each with the rye flour (do not score the
surface) Place on cookie sheets and cover with a damp towel. Let rise for
about 30 minutes.
Pre-heat the oven to 475 F.
Bake in a dry oven for about 50 minutes. When baked, the internal
temperature should be at least 200F. Another test will be the toothpick
test. Insert a toothpick into the center of each loaf. If dough adheres to
the toothpick, bake for an additional 5 minutes. When baked, remove to a
cooling rack and let sit for about 1 hour.
Good Finnish rye bread should be stored in a paper bag, and will remain
fresh for up to 1 week. You may freeze the bread for later use. First wrap
with saran wrap, then place in a freezer bag.
