Finnish Rye Bread Ruispalat (Sourdough)

Today I want to share with you the recipe for Finnish rye bread Ruispalat. This bread is an important part of Finnish culinary tradition and is known for its rich flavor and dense texture. In Finland, rye bread is valued for its nutritional properties and long shelf life. Making Ruispalat is a wonderful opportunity to connect with Finnish culture and enjoy the taste of authentic rye bread.

This bread is made in several stages. The evening before, you need to prepare the sourdough starter and brew the dark fermented malt. The next morning, you mix the dough and bake the bread.

First Stage (The Evening Before)

Malt Brewing

Pour 40 g of boiling water over 21 g of dark fermented malt. If you like adding spices to your rye bread, such as caraway seeds, you can brew them with the malt. I add 12 g of caraway seeds. Mix everything, cover to prevent drying, and leave in a warm place overnight.

Sourdough Starter

75 g water, 38-40 g mature rye starter, 75 g rye flour. Mix, cover to prevent drying, and leave at room temperature overnight (about 10 hours).

Second Stage (The Next Morning)

Mix the prepared starter and malt brew from the night before.

In another bowl, pour 180 g of water and dissolve 6 g of salt in it.

Then add the mixture of the starter and brew to the water and dissolve it by hand.

Add 225 g of rye flour, mix slightly, and then add 42 g of honey.

Mix everything thoroughly. Working with rye dough is like handling wet clay; it sticks and your hands sink into the mass. It can be a bit tricky. However, unlike wheat dough, rye dough doesn’t need extensive kneading since there’s no gluten to develop. Mix well, make sure all the flour is hydrated, knead a bit more, and that’s it.

Transfer the dough to a bowl greased with vegetable oil. Smooth the surface with a wet hand, cover to prevent drying, and leave in a warm place for 2-2.5 hours.

Third Stage

Shaping

The dough has fermented for 1.5 hours, has increased in volume, and has become airy.

Generously sprinkle the table with rye flour. Turn the bowl with the dough upside down and let it fall onto the flour. If it resists ☺, gently use a wet spatula to loosen it from the sides of the bowl. Sprinkle the dough on the table with flour as well.

Handle the dough carefully. Our goal is to preserve the air in it. Using patting motions, shape the dough into a rectangle about 2 cm thick.

Divide into portions. Shape each piece again, brush off excess flour, and transfer to a baking mat or parchment paper.

Pierce each piece to the bottom with a skewer, dipping it in water periodically. If you are making decorative shapes with cookie cutters, don’t press too hard, just outline the shape on the surface by gently pressing the cutter into the dough. Also, dip the cutter in water (make sure water doesn’t drip onto the dough).

Cover the pieces to prevent drying and let them proof for an hour. At the same time, preheat the oven with a baking stone to 250°C.

Fourth Stage

Baking

Transfer the pieces to the preheated oven (240-250°C) with the baking stone already heated inside. Bake for 20-25 minutes. Cool on a rack.

In conclusion, baking Finnish rye bread is not just about making a loaf, but embracing a tradition. I hope you enjoy making and tasting this delicious bread as much as I do. For more exciting and useful information about all things bread, be sure to check out the Bread section on my site.

Happy baking!