Ruisleipa
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The Tale of Ruisleipa
Ruisleipä, dense sourdough rye bread, has been a Finnish dietary staple for centuries, well-suited to Finland's cold climate where rye tolerates poor soil and short growing seasons better than wheat. It holds a near-sacred place in Finnish food culture, considered essential to a proper meal even today.
Ingredients
Scale:· 10 servings
- 3 cups dark rye flour
- 1 cup all-purpose flour
- 2 cups warm water
- 1 packet active dry yeast or rye sourdough starter
- 2 tsp salt
- 1 tbsp molasses or dark syrup
Instructions
- 1Dissolve the yeast (or starter) in warm water with the molasses.
- 2Stir in the rye flour, all-purpose flour, and salt to form a sticky, dense dough.
- 3Cover and let rise at room temperature 8-12 hours or overnight until bubbly.
- 4Shape the dough into a flat round loaf on a floured surface.
- 5Prick the surface all over with a fork and let rest 30 minutes.
- 6Bake at 400 F for 45-50 minutes until deeply browned and hollow-sounding when tapped.
- 7Cool completely on a rack before slicing.
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