RUISLEIPÄ - FINNISH STYLE RYE BREAD

One of the things a Finnish person is said to miss most when they are abroad is rye bread, ruisleipä. And I cannot say that I'm personally any different in this case. I love good rye bread!

When it comes to Finnish food culture, I cannot honestly say I miss too many things. In general, Finnish food is quite simple and humble, with neutral flavors and simple ingredients. Nothing too passionate or special (sorry guys). But there are a couple of things you simply cannot find this side of the world, that I sometimes catch myself missing, and one of them, without a doubt, Finnish rye bread.

Some months ago I was curious to see if I could find anything that even remotely looks or tastes like rye bread, here in Guadalajara. Now, obviously I didn't try in Soriana or Walmart, but I kept my eyes open in places like Superama, City Market, Fresko and other smaller grocery stores that tend to have more imported and exotic products. My boyfriend was sweet to get excited when ever seeing a bread that was slightly darker than Bimbo pan, maybe this one? Sorry baby, not even close.

After a while I had to admit myself rye bread seems to be something that simply does not exist here in Mexico, not even in the tiniest boutiques of carefylly selected products from the world. I accepted the reality and decided I'd have to make the bread myself.

Now, anybody who knows good rye bread knows also that it will never be the same without a good sour dough base. (In Finland, traditionally the sour dough for rye bread is inherited in the family and can sometimes be generations old! Nowadays this tradition is almost vanished and most rye bread is simply bought ready made in supermarkets.)

However, I decided to try out a simple recipe of rye bread without the sour dough. I took a look at some recipes I could find online and made my own version based on them. The bread turned out ok, it does taste like rye bread and for someone like me who hasn't had good, proper dark bread in a long time, it totally works just perfectly to get the feeling of it. 

I did stay curious trying out the same recipe with a sour dough base, which I think I will have to try next. Meanwhile, when ever I feel like the need for rye bread, this recipe is definitely the way to go! 

Here it comes.

FINNISH STYLE RYE BREAD (12-15 pieces)

2 cups (5dl) water

2 tsp salt

2 tbsp syrup

25g yeast (or 1 bag, 11g dry yeast)

3 cups (7,5dl) rye flour

2/3 cup (1,5dl) wheat flour

1. Heat the water slightly warmer than body temperature. Add salt and syrup and the yeast mixed with 1/2 cup of flour.

2. Leave the mix sit for 15 minutes in a warm place covered with a towel.

3. Mix the rye flour with the wheat flour and add the flours into the dough. No need to knead the dough, just lightly mix until combined. Leave sit in a warm place under a towel for at least 30 minutes.

4. Using a lot of rye flour (the dough is really loose and gets stuck in your hands otherwise) make a small ball in your hand and then flatten it. Place the pieces on the oven plate and using your hands, shape them more if needed. Cover with a towel and let sit for 15 minutes.

5. Using a fork, prick some holes on top of each bread and then bake the breads for 18-20 minutes in 225°C (440F).