Sour Rye Bread – Ruisleipae

The author writes that this is the type of bread that for most Finns goes under the name “bread” (without further specifying additives). The variant with the hole in the middle is typical for Western Finland (flat round loaf with a hole in the middle), in Eastern Finland the loaves are thicker and softer and have no hole. In Western Finland, traditionally people rarely baked, but then they baked many (often hundreds) loaves at once and then “threaded” them onto sticks (this is still often seen in illustrations in Finnish children’s books, e.g. in a kitchen scene in one of the Moomin novels and in one of Mauri Kunnas’ Koiramaeki books – in case anyone is familiar with that). In Eastern Finland, people baked much more often, but only a few loaves at a time.

Gently stir sour bread base and 2 T warm water in a large baking bowl. Stir in 1 T rye flour. Cover with a dishcloth and let rise in a warm place (~ 30 C) for 20 to 40 hours (!), depending on how sour you want the bread to be.

Melt the yeast in a quarter T of warm water and add it to the dough mixture together with the salt. gradually fold in the remaining rye flour and the wheat flour until you have a firm dough. Rest the dough for 10 to 15 min, then knead well on a floured surface until smooth. Turn the dough a few times on the other side in a greased baking bowl until it is greased all around, and place in a warm place for about 1 to

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