Comments on: Finnish Rye

By: Susan

Susan — Mon, 28 Apr 2008 02:13:43 +0000

Patsy, you are very kind! The recipe calls for cracked wheat, which I always though was the same as bulgur. Thanks for setting me straight and I removed the “(bulgur)” from the recipe. The courses I’ve taken at SFBI have been on average about 50% home bakers (including me) so I definitely don’t think you’d be the only amateur and they are very welcoming to all.

By: Patsy

Patsy — Sun, 27 Apr 2008 01:09:58 +0000

Susan, this is an amazing blog! Your shaping tutorials are the best I have seen & the breads look utterly perfect.
I have two questions;
Is it bulgur or cracked wheat in the Finnish rye? The bulgur is processed with steam and will be a lot softer after soaking than cracked wheat.
Are the classes at the San Francisco Baking Institute suitable for home bakers? I have often hankered after some guidance but would hate to be the only amateur in a professional class.

By: Tiia

Tiia — Sun, 06 Apr 2008 00:28:14 +0000

Being Finnish, I’m plenty used to this bread, and I do agree that I’d not eat it everyday either. As a child, and to some extent still, I simply butter the bread with unsalted butter and tear off the crusts (unfortunately, I was never a fan of them).

I’ll have to bake this, as I can get this readily in shops, so we’ll have to see how my own baking measures up.

By: Susan

Susan — Sat, 02 Feb 2008 22:06:27 +0000

jkandell, I’ve not made the one in Artisan Baking but this is very similar to it. The major difference, as far as I can tell, is that it uses cracked rye instead of cracked wheat. I will try it soon.

By: jkandell

jkandell — Sat, 02 Feb 2008 19:07:05 +0000

Have you compared this to the similar Finnish rye in Maggie Glezer’s book? That’s a favorite of mine. Soaked flax has the consistency of egg whites, and produces an interesting moist crumb.

By: Susan

Susan — Fri, 30 Nov 2007 08:06:53 +0000

Bart, glad you liked it!

Aksel, I hope I’ll get to Finland one day to taste authentic Finnish bread for myself. Thanks for clarifying that this one is not — but you’re right, it does make a very fine loaf!

By: Aksel

Aksel — Wed, 28 Nov 2007 23:03:13 +0000

This is not a “Finnish” rye. Flax and cracked rye are not part of any Finnish rye with which I’m familiar.

It may still make a fine loaf though.

Aksel K.

By: Bart

Bart — Mon, 26 Nov 2007 07:31:19 +0000

I just wanted to say that the taste of this bread is awesome. I made one and going make a second today! Great taste.
I studied for baker and even though I work in chocolate I cannot understand why a professional chef would be not impressed.
I am impressed! This bread tastes great.

By: Susan

Susan — Fri, 16 Nov 2007 06:14:03 +0000

Kim, I hope you like it!

Tanna, maybe just a bit too sweet for everyday, for me. But then there aren’t many things I’d want to eat every day.

Joanna, good luck with your starter. I think this is a great bread to christen it.

Arho, I’m glad you jumped in here. I hadn’t known whether this would be considered a traditional Finnish bread. Thanks for the clarification!

Tammy, thanks!

Jeremy, thank you, I really appreciate your encouragement.

Sugarlaw, your bread looks wonderful, and I left a comment on your blog.

David, I think I’ll stick with my virtual window for now. Thank you for the kind words!

Kellypea, a wild yeast starter is easier than you might think. The yeast arrive on the flour, so they’re pretty much captive right away. Do give it a try!

Tartelette, I would love to know how this turns out for you if you make it. (Of course it is bound to turn out well; I don’t think you’re capable of making anything that doesn’t!)

By: Tartelette

Tartelette — Fri, 16 Nov 2007 04:53:20 +0000

Beautiful bread! I love dark loaves with pates and cheese. I happen to have all the ingredients on hand for this weekend!