Comments on: Finnish Rye Bread

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!

By: Nico

Nico — Thu, 07 Jan 2010 14:20:57 +0000

Hi,
this bread is marvellous, I’m really in love with it.

Please, can you tell me what flour you used? I do 100% rye bread every week and it never came out so dark, unless I cook it enveloped in aluminum.

Thanks.

By: Graham

Graham — Thu, 20 Aug 2009 16:02:28 +0000

Hei,

Thanks for sharing this knowledge. Using a started nabbed from a good, sour and dark rye baked here in Glasgow, I made three pretty little limpppu that also tasted very yummy!

By: Polly

Polly — Mon, 10 Aug 2009 18:59:37 +0000

Wow! This is awesome! I think in the starter you can use hapankorppu (those thin rye crisp things) if you can’t find Finnish rye bread, a Finnish friend of mine uses that.
Slashing the dough before baking is good, makes it rise more. Have you thought of spraying the dough with water before putting in the oven? If you bake it at a higher temperature the first 10 mins and then turn it down, it helps the bread rise better. You can also put a roasting tin with boiling water in the bottom of the oven. Just a few general bread making tips, let me know how it works out if you decide to try them :D
Kiitos paljon reseptistä!

By: Salla

Salla — Fri, 31 Jul 2009 20:10:57 +0000

Whoa what a gorgeous Limppu you have baked there! I used do bake a lot of sourdough rye bread once upon a time, and I must tell you this is awesome considering you just made you starter and all! I used to have a starter that originated somewhere in Arkangel a hundred years ago, but these days I can’t keep it alive. Luckily it has a few sisters among my friends.. A good tip with a rye Limppu is that after you have taken it out from the oven, to wrap in a wool blanket and let it wait till the following day before cutting it.

By: Snufkin

Snufkin — Tue, 28 Jul 2009 19:56:17 +0000

That looks delish! I love rye bread and look forward to trying it once in Finland! (Coming in August for holiday.) Very pleased to know there is traditional bread that’s also vegan. I don’t have much hope for finding vegan pulla, though . . .

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

Anni’s Finnish Rye Bread « seitan is my motor — Tue, 16 Jun 2009 18:09:00 +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: veggie wedgie

veggie wedgie — Wed, 10 Jun 2009 18:45:43 +0000

That is one beautiful loaf of bread!

By: Mihl

Mihl — Tue, 09 Jun 2009 11:58:28 +0000

I could hug you! That kind of bread is one of my favourites. We have similar versions in Germany. As soon as I’ve converted my wheat starter into rye I am going to make this.

By: Angela

Angela — Tue, 09 Jun 2009 05:16:40 +0000

Your bread looks lovely!

I’m definitely going to try out this recipe – once I get a handle on the whole sourdough starter thing, that is (there aren’t any Finnish rye breads around here).