The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Finnish Rye

asfolks's picture

Dutch Regale’s Finnish Rye

 From Maggie Glezer's Artisan Baking Across America

I found some cracked rye at my local health food store and then found this recipe which seemed like it might be an interesting balance of hearty flavors.


Cracked Rye Soaker:

Cracked Rye – 145g

Hot water – 145g

Soaked 8 hours


Flax Seed Soaker:

Golden Flax Seeds – 50g

Hot Water – 100g

Soaked 8 hours


Sourdough Starter:

White Starter @100% - 20g

Water – 60g

KA Bread Flour – 100g

Fermented 8 hours


Final Dough:

Cracked Rye Soaker – 290g

Flax Seed Soaker – 150g

White Sourdough Starter – 180g

Lukewarm Water – 215g

Molasses – 60g*

Sea Salt – 11g

Hodgson Mill Whole Wheat Flour – 220g**

Hodgson Mill Whole Rye Flour – 100g***

*I used dark molasses, rather than the light that was called for, because that’s what I had on hand.

**Formula called for 250g

***Formula called for 70g (I just wanted a little more rye flavor)



I combined all ingredients in a stand mixer and mixed on low speed with the paddle for 5 minutes as directed. I couldn’t tell that there was any development at all, just a nicely combined glop.

Covered the bowl with plastic wrap and rested for 30 minutes.

 I did some “air shaping” and placed the dough seam side down in a 8.5” round banneton that I lined with a heavily floured linen.

Proofed for 3:45 at 70°F

Preheated oven with stone to 475°F, baked with steam for 15 minutes at 450°F, reduced heat to 400°F and baked another 40 minutes.

The hard part was waiting 24 hours to slice the loaf, but it was worth it. This bread has great flavor for my taste, and it was as good with butter and honey as it was with smoked salmon!

I will make this one again.


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