Finnish Rye Bread

6:37 PM

Every now and then I scroll through pictures I've taken on our camera and realize that I completely forgot to blog about something for which I had specifically taken pictures! In this case, it was a loaf of bread I made - from my Domestic Goddess cookbook.

1.5 cups rye flour
2 cups white bread flour
1 pkg (1/4 ounce) of rapid-rise yeast
1 tbsp dark brown sugar
2 tsp salt
1 1/3 cup warm water
3 tbsp unsalted butter, melted

Put the flours, yeast, sugar and salt in a large bowl and slowly add the water, mixing with hands or wooden spoon until you have a messy, but vaguely cohesive lump of dough.
Add a tablespoon of the melted butter and mix just to incorporate it.

Start kneading, either by hand or with a mixer's dough hook, until the dough comes together smoothly to form a dense ball.

Use more of the melted butter to grease a bowl and plop the dough ball into it so that the top gets buttery (and won't dry out). Cover the bowl with plastic wrap and let rise in a cold place overnight or in a warm place for about an hour.

When the dough has doubled in size, punch it down, give a few good kneads and form it into a round loaf. Put the loaf onto a baking sheet, cover with a tea towel and let it get puffy for about 30 minutes, during which you should preheat the oven to 375. Bake the loaf for 45-55 minutes, or until the loaf is cooked through. It should sound hollow when you rap on the underside with your knuckles.

Brush the top with remaining tablespoon of melted butter and leave the loaf on a wire rack to cool. Or don't...just eat it. ;)

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  1. Great photos and awesome looking bread, very even texture. I'm impressed./pam