Finnish sourdough rye bread

Category: Sourdough bread
Finnish sourdough rye bread

Ingredients

Active rye sourdough 100% (150 g water / 100 g peeled + 50 g c / z flour) 280-300 g.
Whole grain rye flour 280 g
Rye fermented malt 30 g
Coriander seeds ¾ h. L.
Salt 1¼ tsp
Fructose (sugar) 1¼ tsp
Water 200 ml

Cooking method

  • Put active sourdough in a bucket of HP (taking into account the residues on the wall of the dishes in which the sourdough grew, we get 280 g)
  • Finnish sourdough rye bread
  • Sift flour, malt into a bucket. Add salt.
  • Finnish sourdough rye bread
  • Lightly crush coriander seeds in a mortar, add to a bucket.
  • Finnish sourdough rye bread Finnish sourdough rye bread
  • Dissolve fructose or sugar in water, add water to a bucket.
  • Finnish sourdough rye bread
  • Kneading for 8-10 minutes.
  • Finnish sourdough rye bread Finnish sourdough rye bread
  • Put the dough from the bucket with a wet spatula on a wet table.
  • Divide into 2 parts with a wet knife.
  • Form the rounds with wet hands.
  • Finnish sourdough rye bread
  • Sprinkle a baking sheet with plenty of flour.
  • Sprinkle the top with flour.
  • Finnish sourdough rye bread
  • While earning money with a wet table knife, separate the round from the working surface and, using a knife, turn it over on your hand and transfer it to a baking sheet.
  • Place the round pieces diagonally on the baking sheet. Press them with your hands until they become flat round cakes.
  • Finnish sourdough rye bread
  • Cut holes in the center of the cakes with a suitable size glass or glass.
  • Finnish sourdough rye bread
  • To form the rays, take a wooden stick (skewer), lay it on the cake and press it into it, sinking about ⅔ of the thickness of the cake.
  • Finnish sourdough rye bread Finnish sourdough rye bread Finnish sourdough rye bread
  • Cover the baking sheet with cling film or a towel to keep the cakes from winding. Melt warm for 2-2.5 hours or until doubled.
  • Finnish sourdough rye bread
  • Bake for 25-30 minutes in an oven preheated to 250 ° C. Reduce temperature to 180 ° C in 2 steps. The first 1-2 minutes can be baked with steam, or without.
  • Cool the finished cakes on a wire rack, wrapped in a towel.
  • Finnish sourdough rye bread
  • Thanks to the rays made, the cakes are very easy to break on them.
  • Finnish sourdough rye bread
  • Flour used in recipe:
  • Finnish sourdough rye bread

Note

This Finnish bread used to be baked in the villages. And the holes were not cut for beauty, but so that the cakes could be stored under the ceiling, strung on a pole.
Something like this:

Finnish sourdough rye bread

milvok
A very good recipe. Special thanks for the molding - holes, cuts! ...
Arka
Quote: milvok

A very good recipe. Special thanks for the molding - holes, cuts! ...
Thanks for your feedback! It's nice that I liked such a simple recipe
Gypsy
Ah, that's it! It turns out to be bread! and no matter how much I look * behind the matches * I think that there are pancakes strung under the ceiling. Thank you very much for the enlightenment
Finnish sourdough rye bread

Arka
Gypsy, that's right, that's how he hangs. And I did not even imagine that there are such shots! Super!
Lana
Arka
My compliments for the recipe, shape, and history of the flatbread!
And how much, I wonder, they can sag to be tough?
Arka
Quote: lana7386

Arka
My compliments for the recipe, shape, and history of the flatbread!
And how much, I wonder, they can sag to be tough?
Thanks for the praise!
Bread was baked many times a week and the stock was eaten until the next bake. I don’t think he hung without stale. The leftovers were dried to crumbs, because they are thin enough for this.
natapit
Oh, there you are, a reindeer !!! I've read and heard about these bread cakes for a long time !!! thanks for MK !!!
milvok
Wow! Thank you gypsy for interesting shots !!!
Arka
Quote: natapit

Oh, there you are, a reindeer !!! I've read and heard about these bread cakes for a long time !!! thanks for MK !!!
Reindeer turned out to be the simplest rye bread! Yes, and it would be strange if the villages were fooled about the complex recipe
Olga from Voronezh
Thanks for the recipe and for the story and for the frames!
Arka

To your health, Olga!
barbariscka
Аrka
Thanks !! It was interesting to get acquainted with the history and formation of Finnish country bread.
Sens
what the quality of the scenery in this film is !!!

Arch, and your mortar is best!
Arka
Barbariska, Sens, thanks for the praise, I am very pleased
Gypsy
Girls, I'm a big fan of the movie * Behind the Matches *, both the script and the actors are awesome, and what a beauty of Finnish nature is captured! So, do you know that Gaidai did not show us everything? in the Finnish version there is a complete scene of reconciliation in the bath of Leonov with his wife
Finnish sourdough rye bread
Arka
Oh, gypsy girl! Nude brought ?! To popularize the topic? Thank you!
I feel that the topic will be closed, and I will have to sign up for viewing rights like in cakes for adults
Gypsy
Yes, we have Leonov was the biggest nude in Soviet cinematography What is not a film, then his bare ass
Suslya
Yes, the movie is cool, I still remember it when I watched it in the cinema, I couldn't get it ... there was darkness for the people ...
I downloaded this piece .. but it does not open from what pity ...
Gypsy
Here you can still download the cut piece 🔗
Lana
Quote: gypsy

Here you can still download the cut piece 🔗
Gypsy
I downloaded from the first link that you posted under the frame and looked. So the excerpt was skillfully filmed, only hints ... and everything is clear from the plot, the wonderful acting of the actors, and then they managed to cut it out ... Leonov is a sea of ​​charm and acting talent! What is the name of the actress? I can't remember ...
Gypsy
Quote: lana7386

What is the name of the actress? I can't remember ...

Rita Polster
Burunduk
Love-love-love such recipes, with a national flavor! For rye bread, I kneaded a bit too much dough, so I added a little extra to such a cake - the handsome guy turned out To be taken to a mass party, surprised the people

And she immediately flattened it on baking paper, and put it on a baking sheet. True, my paper is of good quality - nothing has ever stuck to it.
Thank you, I liked the idea very much
Arka
To your health, Tatiana! Glad you liked it, and thank you for sharing your impressions! Successful breads to you!
Marysya27
Arka, Nata, thank you, delicious bread is obtained.I tried it in HP, only without a center hole:
Finnish sourdough rye bread
And today in Smuglyanochka-samsushnitsa
https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=494777.2240
experimented:
Finnish sourdough rye bread
Finnish sourdough rye bread
In both cases, the malt was for light breads, so it turned out a little lighter than the bread.
Arka
Oh! I almost missed the beauty!
How great it turned out in the Samsushnitsa!
Marysia, thanks for the photo!

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