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Sep 2, 2023 · Instructions. Make the levain: in a medium glass bowl, mix the ripe sourdough starter, 200g rye flour, and 200 g filtered water. Mix thoroughly, cover lightly, and leave on counter to ferment for 12 hours. Use a big enough bowl: this levain gets bubbly! After 12 hours, check your levain for readiness.
Ruisreikäleipä. (Finnish Rye Bread) Usually associated with Western Finland, ruisreikäleipä is one of many rye bread varieties present in traditional Finnish cuisine. This dense, rustic bread is traditionally baked in the form of a flat, round loaf with a hole in the middle. The hole was used to hang the bread on a pole, usually above the ...
Oct 18, 2014 · 1 Tb dry yeast. 2 cups rye flour. 3 1/2 to 4 cups white flour. Heat the buttermilk to lukewarm and stir in the butter and salt. Set aside to cool. In a small bowl, stir together the warm water and sugar. Sprinkle in the yeast, and stir until just combined. Let it stand until the yeast bubbles (about five minutes).
Dec 12, 2023 · Shape the dough into a ball, place on a parchment-lined baking sheet, cover with an oiled bowl, and let rise for 90 minutes. Preheat oven to 450°F (230°C). Bake the bread: Place the parchment paper and dough in the Dutch oven. Dust with flour and score an “X” on the top. Cover with the lid and bake for 20 minutes.
Feb 17, 2021 · Now – Finnish rye bread comes in two basic kinds: VERY hard (virtually 100% rye flour) or soft (a mix of wheat bread flour and rye, mostly wheat). This recipe falls squarely in the soft category, which finds favor with the toothsome (but not jaw-breaking) TFD bread ideal – the addition of fresh or dried nettle leaves gives this bread a ...
