Finnish rye flatbread

    Finnish rye flatbread


    4 people made this

    About this recipe: A Finnish flatbread chock-a-block with a trio of healthy ground grains: Wholemeal flour, rye flour and bread flour. Three is a magic (Finnish) number and this bread will taste of it!

    Serves: 12 

    • 950ml warm water (45 degrees C)
    • 1 teaspoon caster sugar
    • 2 1/3 tablespoons dried active baking yeast
    • 2 teaspoons salt
    • 90g coarse ground wholemeal flour
    • 90g coarse ground rye flour
    • 1.1kg bread flour
    • 30g butter, melted

    Prep:2hr  ›  Cook:20min  ›  Ready in:2hr20min 

    1. In a large bowl, stir together the warm water and sugar. Sprinkle the yeast over the top and let stand until foamy, about 5 minutes.
    2. Stir in the salt, wholemeal flour and rye flour. Mix in the bread flour 125g at a time until the dough is not sticky. Knead on a floured surface until smooth and elastic, about 10 minutes. Place in an oiled bowl, turning to coat. Set aside to rise until doubled in size, about 1 hour.
    3. Punch down the dough and divide into 4 or 5 portions. Form each one into a ball, and let rise again until doubled, about 20 minutes.
    4. Place each ball onto a baking tray and flatten out into an oval 1 1/2 to 2cm thick. Poke holes all over using the tines of a fork. Let rise again until doubled, 20 to 30 minutes. Preheat the oven to 180 C / Gas 4.
    5. Bake for 20 minutes in the preheated oven, or until browned on the top and bottom. Brush the tops with butter while still warm.

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