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Finnish Ruisleipa recipe or Finland Ruisleipa recipe

Finnish Ruisleipa Recipe

I tried the Finnish Ruisleipa recipe, also known as the Rye Bread recipe, and it was a game changer!
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5 from 1 vote
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: bread, Side Dish
Cuisine: Finnish
Keyword: Finnish Ruisleipa Recipe
Servings: 8 Servings
Calories: 223 kcal
Finnish Ruisleipa recipe or Finland Ruisleipa recipe

Equipment

  • Large mixing bowl
  • 9-inch (23 cm) loaf pan
  • Plastic wrap
  • Measuring cups and spoons
  • Spatula
  • Oven

Ingredients

  • 3 cups rye flour
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 2 tsp caraway seeds
  • 2 tsp active dry yeast
  • 2 cups warm water
  • 1/4 cup molasses

Instructions

  • In a large mixing bowl, combine the rye flour, all-purpose flour, salt, caraway seeds, and yeast.
  • Add the warm water and molasses, and stir until a sticky dough forms.
  • Cover the bowl with plastic wrap and let it rest at room temperature for 12-24 hours.
  • After the dough has rested, preheat your oven to 450°F (230°C).
  • Grease a 9-inch (23 cm) loaf pan and dust it with rye flour.
  • Transfer the dough to the loaf pan and smooth the surface with a spatula.
  • Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
  • Let the bread cool completely before slicing and serving.

Notes

Tips and Tricks

Use warm water to activate the yeast, but not too hot or it may kill the yeast.
Let the dough rest for at least 12 hours, but up to 24 hours for more flavor development.
Use a spatula to smooth the surface of the dough in the loaf pan before baking.
Use a sharp serrated knife to slice the bread for the best results.

Nutrition

Calories: 223kcal | Carbohydrates: 49g | Protein: 6g | Fat: 1g | Sodium: 301mg | Potassium: 326mg | Fiber: 6g | Sugar: 9g
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