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February 8, 2012

First home-made Rye Bread

I had my first go at making home-made rye bread and what’s better to use than the original Finnish recipe (found in the Nordic Bakery Cookbook). The recipe is pretty simple and if you follow the steps (and be patient), success is guaranteed!


14 g easy-blend yeast (dry yeast)

900 ml – 1 l lukewarm water

800 g wholemeal rye flour

2  tablespoons sea salt

3 baking trays, lined with non stick baking paper


rye bread recipePut the yeast in a large mixing bowl with 200ml of lukewarm water and a couple of spoons of flour.

Make sure the water is not too hot because it would spoil the yeast.

Stir well, cover with a clean towel and put in a warm place for overnight.





rye bread recipeThe next day, mix in the remaining flour and salt. I have used 400g of wholemeal rye flour with 400g of wholegrain flour for extra flavour.

Mix in enough lukewarm water to form soft dough.






rye bread recipeKnead the dough on a floured surface for few minutes.

The dough will become sticky and soft.







rye bread recipePlace the dough back into the mixing bowl, sprinkle with some flour and leave to rise in a warm place for about an hour and a half.

The dough should double its size during this time.







rye bread recipeAfter the dough has risen, take it out and roll it on a floured surface, dividing it into three balls.








rye bread recipeFlatten the three dough balls into a shape of disk and make a hole in the middle, to create a ring shape (you can use small glass to do this).

Put your rings on baking trays and cover with tea towel, leaving to rest in warm place for another hour.





rye bread recipe

Preheat the oven to 200oC (425oF) Gas 7.  Dust the bread with a bit of flour and bake for 30mins.

The result is delicious!!! Happy baking!!!







You can also order Finnish Rye Bread online if you don’t want to get your hands dirty =) has various rye breads in their selection and they deliver globally.


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