| Prep: 20 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 290 | 2g | 0.3g | 58g |
| sugars | fibre | protein | salt |
| 6g | 8g | 9g | 0.78g |
About Ruisleipä
Discovering the Delights of Ruisleipä
Enter the aromatic world of Ruisleipä, a traditional Finnish bread that carries with it the humble warmth and steadfast resilience of its northern origin. This bread stands in a league of its own among the vast sea of international bread styles. Unlike the typical bread types we might be accustomed to, Ruisleipä is predominantly made from rye, with a touch of whole wheat and all-purpose flour. Infused with active yeast and dark molasses, a faint sweetness contrasts beautifully against the pinch of salt, swaying the bread towards a surprising spectrum of flavours.
The Origins and Characteristics of Ruisleipä
For centuries, Ruisleipä has been the mainstay of Finnish diets, a steadfast friend that has withstood the test of time and continues to remain a pantry staple. It is characterized by its dense texture and unique sour flavor, both attributions of the primary use of rye flour. It’s hard crust exterior encases a moist, slightly tangy interior that speaks volumes of its complex character.
Unleashing the Versatility of Ruisleipä.
While delightful on its own, Ruisleipä’s distinctive flavor profile makes it an excellent pair with a range of dishes. Think hearty pea soups that are popular in the nordic regions, or even smoky grilled sausages and pickles that complement its unique tang. Its robust texture makes it a perfect carrier for a generous slather of butter melting into its warm crevices, or as a crunch component in a fish finger sandwich. And since it keeps well, use it to sop up the last of a stew, or toast it lightly for a quick snack. The possibilities are endless.
In a way, Ruisleipä is more than just a bread; it’s a testament to simplicity and tradition beautifully intertwined. Despite its seemingly humble demeanor, this bread deserves a spot on your dining table.
What You’ll Need
- 2 cups of rye flour
- 1 cup of whole wheat flour
- 1/2 cup of all-purpose flour
- 1 tablespoon of dry active yeast
- 2 teaspoons of salt
- 2 tablespoon of dark molasses
- 1 1/2 cups of warm water
Method
Step One
First, you’ll need to activate your yeast. Do this by combining the dry active yeast with 1/2 cup of the warm water, then let it sit for about 10 minutes.
Step Two
While your yeast is activating, mix the rye flour, whole wheat flour, and all-purpose flour in a large mixing bowl. Stir in the salt.
Step Three
After the yeast has activated, add it to your dry mixture. Pour in the molasses and the remaining warm water.
Step Four
Knead the dough on a lightly floured surface for about 10 minutes or until it is smooth and elastic. If the dough is too sticky, add a little more flour.
Step Five
Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 2 hours or until it has doubled in size.
Step Six
After the dough has risen, preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Punch the dough down, shape it into a loaf, and place it onto a baking sheet.
Step Seven
Bake the loaf in the preheated oven for about 30 to 35 minutes, or until the loaf sounds hollow when tapped on the bottom.
Step Eight
Let the loaf cool on a wire rack before cutting and serving. Enjoy your homemade Ruisleipä!
