Ruisohraleipä (Finnish Rye and Barley Bread)

👨‍🍳 Instructions

1. 1

   In a large bowl, combine the lukewarm water and active dry yeast. Let it sit for about 5-10 minutes until foamy.

   💡 Tip: Ensure water is not too hot, as it can kill the yeast.
2. 2

   Stir in the salt. Gradually add the rye flour and barley flour, mixing until a shaggy dough forms.

3. 3

   Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes until it becomes smoother and more manageable. The dough will be dense.

   💡 Tip: Rye dough can be sticky; use flour on your hands and the surface as needed.
4. 4

   Shape the dough into a round loaf. Place it on a baking sheet lined with parchment paper.

5. 5

   Cover the dough loosely with a clean kitchen towel and let it rise in a warm place for about 30-45 minutes, or until slightly puffed.

6. 6

   Preheat oven to 230°C (450°F).

   💡 Tip: A hot oven is crucial for a good crust.
7. 7

   Poke a few holes in the top of the loaf with a fork to prevent excessive cracking during baking.

8. 8

   Bake for 30-35 minutes, or until the crust is dark brown and the loaf sounds hollow when tapped on the bottom.

9. 9

   Let the bread cool completely on a wire rack before slicing.

   💡 Tip: Cooling allows the crumb to set properly.

💡 Pro Tips

• ✓For a more authentic flavor, consider using a sourdough starter instead of commercial yeast.
• ✓Barley flour can sometimes be hard to find; check specialty stores or online.
• ✓This bread is excellent toasted and served with butter, cheese, or smoked fish.

🔄 Variations

• Add caraway seeds or fennel seeds to the dough for an aromatic twist.
• For a softer crust, brush the loaf with water immediately after baking.
• Experiment with different ratios of rye and barley flour to achieve your preferred texture and flavor.