Description
A dense, flavorful loaf with a distinctive tangy taste, ideal for sandwiches or as a robust side to soups.
Ingredients
Units
Scale
- 3 cups (360g) rye flour
- 2 cups (240g) whole wheat flour
- 1 tbsp (15g) salt
- 1/2 cup (120ml) warm water
- 2 tsp (10g) active dry yeast
- 1 2/3 cups (400ml) buttermilk
- 1 tbsp (15ml) molasses or dark syrup
- Additional flour for dusting
Instructions
- Prepare the Yeast: Dissolve the active dry yeast in 1/2 cup of warm water. Allow it to sit for 5-10 minutes until it becomes frothy, indicating that the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, combine rye flour, whole wheat flour, and salt.
- Combine Wet Ingredients: In another bowl, mix the buttermilk and molasses until well combined.
- Combine Wet and Dry Ingredients: Add the yeast mixture and buttermilk mixture to the dry ingredients. Stir until a sticky dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 10 minutes. Add more flour if the dough is too sticky.
- First Proof: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until doubled in size.
- Shape and Second Proof: Punch down the dough and divide into two parts. Shape each into a round loaf and place on a baking sheet lined with parchment paper. Cover and let them rise again for about an hour.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Bake: Dust the loaves with rye flour and bake in the preheated oven for about 50-60 minutes, or until the bread sounds hollow when tapped on the bottom.
- Cool: Remove from the oven and let cool on a wire rack.
Notes
- Rye flour can make the dough sticky, so don’t be tempted to add too much additional flour while kneading.
- Molasses adds color and a slight sweetness to the bread but can be substituted with dark syrup.
- This bread tastes better the next day as the flavors have time to develop.
- Prep Time: 30 min
- Rising Time: 180 mins
- Cook Time: 1 hour
- Category: Baking
- Method: Baking
- Cuisine: Finnish