Suomalaisruisleipä (Finnish Rye Bread) |
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Prep Time: 2 Minutes Cook Time: 50 Minutes |
Ready In: 52 Minutes Servings: 4 |
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I've always loved rye bread, and this is a good one. Especially spread with a bit of cream cheese. It's also good served with Kesäkeitto (Finnish Summer Vegetable Soup). Prep time also includes time needed for the dough to rest. Ingredients:
2 1/4 teaspoons active dry yeast (equilavents listed at bottom of recipe) |
1 1/4 cups warm potato water (105 to 115 degrees f or) |
1 tablespoon packed brown sugar |
1 tablespoon vegetable oil |
1 1/2 teaspoons salt |
1 1/4 cups medium rye flour |
1 1/2-2 cups all-purpose flour |
butter, softened |
Directions:
1. Dissolve yeast in warm water in large bowl. Stir in brown sugar, oil, salt and 1 cup of the rye flour.
2. Beat until smooth.
3. Stir in enough all-purpose flour to make the dough easy to handle.
4. Turn dough onto surface that has been sprinkled with the remaining rye flour. Cover; let rest 10 to 15 minutes.
5. Knead until smooth and elastic, about 5 minutes.
6. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour.
7. Dough is ready if indentation remains when touched.
8. Punch down dough; shape into a round, slightly flat loaf.
9. Place in greased 9 x 1 1/2-inch round pan. Cover; let rise until double, about 1 hour.
10. Preheat oven to 375 degrees F. Bake until loaf sounds hollow when tapped, 40 to 50 minutes. Immediately remove from pan. Brush top of loaf with butter; cool on wire rack.
11. Note: Yeast Equivalents are One package = 2 1/4 teaspoons = 1/4 ounce.
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