Finnish rye flatbread

    2 hours 20 min

    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!

    6 people made this

    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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    Reviews in English (4)


    Looks like my wife's recipe for Finnish Rye Bread. I'm the Finn, not her but she bakes as if she were as Finnish as Heikki's pig. For this one she uses the water that unpeeled potatoes were boiled in, suitably cooled enough to not kill the yeast, of course. That's a trick my mother taught her. You wouldn't think that would add very much, but the potato starch really improves the texture and flavor.  -  02 Apr 2008  (Review from Allrecipes US | Canada)


    Great bread! I cut the recipe in half, and kept the whole wheat and rye flours at the same amounts, so have less bread flour. It rose nicely. My bread needed a few more minutes of baking time than what was called for. I'll be baking this again!  -  11 Mar 2009  (Review from Allrecipes US | Canada)


    Delicious! In place of the water I used whey from cheese making earlier today. Then, since I had no butter, I used coconut oil to brush on the tops when they came out of the oven. It all worked out perfectly. Next time I'll decrease the white and up the rye flour content. Thank you 2CHAE, from a Canadian Finn!  -  28 Apr 2012  (Review from Allrecipes US | Canada)