Ruisleipä
Finland eats more rye bread per capita than any other nation. The large round with a hole was hung on poles near the ceiling to dry.
Finnish sourdough rye bread — dense, dark and sour, with a thick crust. Baked in large rounds with a hole in the centre for hanging. The backbone of Finnish food culture.
Ingredients
Method
Mix flour, water, starter and salt. The dough will be very sticky.
Prove covered for 12-18 hours at room temperature.
Shape into a round. Make a hole in the centre. Bake at 220°C for 60 minutes.
Cool completely. Improves with keeping.
Rye sourdough needs longer proving times than wheat sourdough — be patient.
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