bread reipe

Suomalaisruisleipa (finish Rye Bread) – Breads Baking Recipes

Ingrains & Directions

  • 1 1/2 c Beer
  • buttermilk
  • milk
  • or-potato water
  • 2 tab Butter or margerine
  • 1 its Salt
  • 1 tab Dry yeast
  • 1/2 c Warm water
  • 1 tab Sugar
  • 2 c Dark rye flour or light rye-flour or rye meal (rye-flour with bran)
  • 3 1/2 To 4 cups unbleached white-flour Will have a more or less sour taste, depending whether it is made with beer
  • buttermilk
  • potato water
  • or milk in that order.

Heat 1 1/2 cups liquid to lukewarm.

  • Stir in the butter and salt.
  • Seaside to cool.
  • Dissolve the yeast in the warm water (a temperature comfortable on the inside of the wrist) with the sugar.
  • Let 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.
  • Add the white flour, a cup at a time, stirring after each addition until enough is added to make a stiff dough.
  • Dustan work surface with white flour.
  • Form the dough into a rough ball
  • place it on the work surface
  • cover it with a damp cloth

let it rest for 15 minutes

  • Generously butter a large bowl or pot.
  • Adding only as much flour as necessary to prevent sticking
  • knead the bread dough until smooth

about 5 minutes

  • (The gluten in rye is more fragile than in wheat. It needs a resting time to recuperate and reform and does not need as lengthy or vigorous a kneading).
  • Form the dough into a smooth ball and place it in a buttered bowl
  • turning into 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.
  • Press a hole through the center of each loaf to give it a traditional shape if you wish.
  • Cover and let rise until almost doubled in size

about 1/2 hour

  • Preheat the oven to 375 degrees
  • Brush the loaves with water and gently puncture the surface all over with the tines of a fork in design if you wish.
  • 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.
  • Yields 2 round loaves.

Post Author: Robbert Whitticker

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