Comments on: Finnish Rye

By: Susan

Susan — Mon, 20 Aug 2012 16:40:14 +0000

L. Halonen: here is my post about how to achieve steam in your home oven: http://www.wildyeastblog.com/2007/07/02/steam/
In general, when you see an underlined word in one of my recipes, such as steam in step 12 above, this will link you to a post explaining more about the technique.
Hope this helps!

By: L. Halonen

L. Halonen — Mon, 20 Aug 2012 14:45:17 +0000

With memories of watching my grandmother baking bread in her wood fired wall oven at the farm in Finland and being reminded of the aroma and the incredible taste of these round loaves fresh from the oven I was immediately taken back in time when I saw the picture of this bread loaf online.
I cannot wait to try this recipe.
Not being a baker I have a question; how does one steam bread in a conventional oven?
Any help in this regard would be appreciated.

By: c.t.h.

c.t.h. — Thu, 04 Nov 2010 01:07:19 +0000

Susan,

This is a great bread, and though Finnish, reminds me of the bread we got at the bakery where I grew up in Hungary more than anything else I’ve come across.

A question: I’ve made this a couple times, and both times the dough after fermentation is still sticky and difficult to form into boules. Is this normal? The rise is just fine at both stages, and the crust and crumb are lovely, but on the whole the loaf is rather flat. Should I simply use less water before adding the soakers?

Thanks,

CTH

By: sizzle4

sizzle4 — Thu, 16 Sep 2010 03:56:56 +0000

I just made this bread and it is delicious (!!!) even though I managed to add too much water and the crust is a little too done, I am still very impressed.

By: Jan

Jan — Sat, 10 Apr 2010 09:13:30 +0000

Traditional finnish country rye doesnt have any wheat flour or yeast. And rye is always whole flour since its the only type you can get in finland.
Only ingredients are rye, water and seasalt with sourdough.