FINNISH RYE BREAD
Finns love the taste of rye bread and yearn for it almost the moment they are abroad. Rye bread, however has been found to be even more valuable than the Finnish thought. Finnish rye bread is a wholegrain product. And may well be a lifeline for the entire western world.
Baking the rye bread is a slow process and even using modern technology making dark bread can take over 20 hours. The most important ingredient is the leaven or sour dough, which gives each rye loaf its distinct, traditional flavour.
Throughly mix all the ingredients and knead long and slowly using an electric mixer. Let the dough rest for around 45 min. Shape into loaves of various sizes and allow to rise. Bake 800 g loaves in a 250°C oven for at least 45 min. This recipe is for about ten 800 g loaves.
This bread is baked in a wood-fired owen in bakery-confectionary Pekka Heikkinen & Co. This bakery lies in the town of Kajaani in eastern part of Finland.