SFBI's Finnish Rye
I assume that many of you subscribe to the SFBI digital newsletter and recently received the posting for their Finnish Rye Recipe. If you haven't, the recipe is here. I made it this weekend and it is awsome. Incredible flavor and great chewy texture. It is a little bit of a pain to work this dough but well within the skills of most of you out there.
The recipe is in professional notation. The Kilogram column is structured to produce 10 kilos of dough. Since i am, whenever it makes sense to be, a 2 kilo dutch oven baker the conversion was simple ... divide everything in the kilo column by 5 so that 10 kilos of dough becomes the standard 2 kilos. 25 minutes covered, 20 uncovered at 450F
The only change I made was one of necessity. There are two soaker grains called for in the recipe ... flax seed and cracked wheat. I was out of cracked wheat and my local store did not have any in stock. So, I substituted cracked rye. I don't know if the cracked wheat could have made the taste better since it was terrific with the cracked rye. Next time I may try wheat ... or stick with rye.
I made two one kilo loaves. What you see in the picture is one half of one loaf. I apologize for the lack of a complete loaf picture but the bread went very fast once we tasted the first loaf to see if it was edible. Terrific thick chewy crust. It was so good that (on a Sunday morning) I rushed out to the market to get some smoked salmon and cream cheese. I had some capers. It all went down very easily.
Last point is that this is a quite sticky dough so make sure that it is well floured before putting into the banneton. I used white rye flour and that worked well enough.