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Ruisleipä

Name: Ruisleipä
Total time: 1440 min
Yield: Serves 8
Cuisine: Finland
Ingredients: 500g Rye Flour; 400ml Water; 2 tsp Salt; 3 tbsp Plain yogurt; 1 tsp Dry yeast

Dessert

⏱ 1440 min

👥 Serves 8

Difficulty ⭐⭐⭐

A tangy 100% rye bread leavened with sourdough — Finland's national food.

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📖 The Story Behind This Dish

Ruisleipä is Finland's traditional dark bread made from 100% rye, and in 2017 it was voted Finland's national food in a public poll. Sourdough fermentation gives it a pleasant tang and chew. The traditional flat round loaves with a hole in the center were once threaded on poles and hung from the ceiling for storage.

🌆 Where it's eaten: At a Finnish family breakfast, thin slices of rye bread are topped with butter, cheese, and cucumber and eaten with milk.

🥕 Ingredients (serves 8)

Rye Flour 500g
Water 400ml
Salt 2 tsp
Plain yogurt 3 tbsp
Dry yeast 1 tsp

👩‍🍳 Instructions

Mix 200g rye flour, 250ml lukewarm water, and the yogurt, cover, and ferment at room temperature for 12–24 hours.
Add the remaining rye flour, lukewarm water, salt, and yeast and mix well (a sticky dough is fine).
With wet hands, shape into a flat round and make a hole in the center.
Let rise in a warm place for 1–2 hours and prick the top with a fork.
Bake at 220°C for 40–50 minutes.
Wrap in a cloth, cool completely, and slice thinly.

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