Comments on: Finnish Rye Bread

By: Anni’s Finnish Rye Bread | seitan is my motor

Anni’s Finnish Rye Bread | seitan is my motor — Thu, 15 Sep 2011 15:29:08 +0000

[...] which always come with the most beautiful pictures. A couple of days ago Anni posted a recipe for Finnish Rye Bread. Of course I had to make it. Finnish and German Rye breads have many similarieties. Anni’s [...]

By: doro

doro — Wed, 04 May 2011 18:42:20 +0000

hi, if i dont use bread in the starter, do i need to use yeast? im guessing no?

By: Anni

Anni — Thu, 31 Mar 2011 06:22:22 +0000

Pete Kosel – the starter is wet, kind of like a thick pancake batter. And the measurements you commented on seem to match exactly the ones I wrote in the recipe. I hope this helps, I’m not sure what the confusion was!

By: Pete Kosel

Pete Kosel — Wed, 30 Mar 2011 20:30:31 +0000

The recipe says
—-
* about 1 kg or 16 dl rye flour (medium)
* 1 tablespoon sea salt
* 1 dl warm water
* the rye sourdough starter
—-
And the starter has 500 g flour and 10 dl water.

That seems to mean the starter is very wet and the final dough contains a total of 1100 g water and 1500 g of rye flour. Is this correct?

By: Alex LaMarsh

Alex LaMarsh — Wed, 22 Dec 2010 05:41:03 +0000

So glad to find this recipe!! My husband is from Finland & there are no Finnish style rye breads in the states. It’s our favorite bread. I’ve been looking for ages to find the best recipe for this bread. You are the best! Now I know where to come to find wonderful recipes.

By: Dottie

Dottie — Wed, 03 Nov 2010 22:18:35 +0000

Help!
I seem to have misplaced a very favorite recepie for Finnish- Molassas Oatmeal Bread…
does anyone have it??

By: Mindi

Mindi — Sat, 16 Oct 2010 00:56:53 +0000

My husband just came back from Finland gushing about this bread! I want to make it but I have no bread pieces to use as the starter. Do you have an alternate recipe for the starter without the bread even if it takes longer?

By: Kari

Kari — Thu, 09 Sep 2010 01:40:11 +0000

We have a Finnish AFS Student this year who is missing her Finnish Bread. I am going to make this bread and bring it to our next Orientation :-)

By: sofia beeson

sofia beeson — Sun, 28 Mar 2010 19:13:03 +0000

you are doing a great service to society… thank you

By: Anni

Anni — Sun, 10 Jan 2010 10:53:12 +0000

Nico – the flour I use is just called rye flour in Finnish, I usually get it in our organic delivery, straight from the farm in a brown paper bag. But it is whole rye flour, so maybe that might be why the bread comes out darker than yours? Finnish rye bread always has a very dark crust, but I’m sorry I don’t really know enough about baking or flours to explain why. I hope this helps at least a little bit!