So glad I’ve found your channel (with, admittedly, quite a clever name). I was just craving some Finnish rye bread, not being able to fix my cravings by traveling in the last couple of years, and what are the odds this recipe was posted just a couple of days ago?! I haven’t tried it yet, but I will definitely put it on my list to try out very soon.
I had some Finnish relatives (my husband’s side) come visit us this summer and she brought me so commercial rye bread which my grandson (2 years) loves so much. I will definitely try this recipe. Thanks
My Estonian friend used to make rye bread for his lunches, it was very good. He didn't make sourdough culture, he used vinegar, it was somewhat different but not bad at all and much faster to make. It was a recipe he got from somebody back home "in the olf country"
@@finnishyourplate I tried it this past weekend! Mind you, with modifications as suggested by you and Angry Papapug…but it was great for my first time! It is simpler than what I made it out to be. I’ve sent for my sourdough starter and can’t wait to try it again! I tried making my own sourdough starter but it was turning into a lab experiment that was questionable. 😁 Thanks again!
Hey! Once you pour the water in the cast iron pan to make steam, do you leave the cast iron pan in the oven or take it out once the steam is created? Thanks! :)
@@finnishyourplate Thanks! I made this for my Finnish wife and she approved. It's a new staple in our household. We won't be ordering ryebread anymore from Finland. Thanks for answering my questions and making such a detailed video. Kippis!
@NinaHollingsworth-m2s I didn't make it myself. There's a thing called Carl Griffith's Sourdough starter - all you have to do is send a self-stamped return envelope to them and you'll get the starter. carlsfriends.net
So glad I found your video! I brought a juuri (root/starter) home to the US from a Turku bakery at Christmas. I'm new to bread baking, and while I need to work on my shape and baking time, the taste has been great so far. The baker told me to feed the juuri and let it sit overnight until it begins to bubble and smell mildly sour. Last night I fed thr juuri, after leaving it out on the counter for the day. I accidentally made an error in calculating my quantities from deciliters to ounces of weight. I am not sure if I added too much water. It's pretty liquidy. The smell is good, but the larger bubbles have not developed as they did in previous rounds. Shall I continue to the next step and hope for the best? Or do you have any other suggestions? I don't want to lose my juuri. I read about a water test whereby you drop a spoonful of leaven in water. They say that if it floats, you're ready to proceed with your recipe. Does this apply to ruisleipa too? Or is that for breads with a lower hydration %? Kiitos so much in advance for any advice you can provide.
Thanks! Which bakery did you get it from in Turku? My recipe is pretty simple in that you put equal weights of water and rye. Also the starter is equal amounts of water and rye. Even if you have a thin starter, you can still use it, just add more flour. The worst error you could make is if you have too much new flour in relation to your starter. That would mean that it doesn't get to ferment enough before baking, so you don't get that sourness. Or alternatively, just use your starter, feed it again tonight and bake tomorrow.
Thanks so much! M Bakery in Turku is where I got my juuri. I proceeded with the recipe and it turned out great. I fed the juuri again, but this time, I added 600ml of water and 600g of flour in phase 1, instead of 200 of each., as in the recipe. Now what would you recommend? Do I need 1800 ml of water and 1800g rye flour? Or can I add the 200 of each for phase 2? Thanks again for your advice! I really hope I keep this baby alive. 😅
@@sarapopo I think the clear answer here is "it depends." :D So it depends on how active your yeast and starter are. As long as it's not overproofed, ie. flat, watery, smells very strong etc. I think it's fine. Traditionally in Finland, rye bread is baked anyway by adding a little bit of flour at a time. And for what it's worth, sourdough starters are pretty resilient. Recently I thought I had killed mine, but a few rounds of feeding it religiously and it's back to normal.
This round seems to have gone without any problems! Hooray. The silicone mesh molds were game-changers. The only thing is that they are not shaped classically. I do have one question. The feeding phase doesn’t seem to create the bubbles that it used to. The smell is there, but I’m only seeing tiny bubbles, not big ones. Any advice or does it not matter if the double is doubling in phase 2?
@@sarapopo How often are you feeding it? Maybe it's the amount of flour, or even just the batch of flour you use. If it tastes good, then just keep baking I guess.
I noticed one in of our stores they offered rye flour and dark rye flour. Is one better for ruisleipä in particular or is it just a personal preference?
Nice presentation. Thank you. Just one suggestion: since you are European and know the necessary oven temperature in Celsius, why not mention it too. I am watching this in Europe and there will be other Europeans in the US who would appreciate European measurements and temperatures.
Thanks for the comment! Yeah, I know I'm a bit inconsistent with the measurements sometimes. But if it is really important, I'll make sure to emphasize the exact temperature.
I was curious if you've ever tried putting a very small amount of commercial yeast into the dough and letting it ferment, covered, for 18 hours at room temp before making it in place of using a sourdough starter? I've never been to Finland so I can't say if the taste is comparable but I've had pretty good results doing pretty much what you're doing with that being the only difference. Love your videos!
Good idea, no I haven't tried it myself, but that's a good idea. Since I have my own starter, I just usually opt for it instead, but like I said in the video having a starter is kinda like having a pet and it's not for everyone. I'll try it and post the results. Thanks for watching!
@@finnishyourplate I found organic dark rye flour but no access to starter. I’ve never used a starter so this is all new to me but I’m determined to bake this soon!
I don’t have any starter, would you know how much dry yeast I would need for this particular recipe using your method? I’ve never used starter, unfortunately. I’d greatly appreciate any help. Thank you. 🙂
I would say use a teaspoon of the dry starter. BUT, if you have the time, let it ferment in a cool place for at least overnight, or 12 hours. If you're in the US, Google Carl Griffit's Sourdough starter, you can get it just by sending a self-addressed stamped envelope.
I used about a cup of starter. It can vary a little depending on how active your culture is. But if your starter is the same hydration as the bread, it won't affect the amount of water you need to add.
Wow I just came across this channel. It is fantastic!!! Thank you so much for making these videos, what a great great find!!
That's awesome to hear! Welcome!
So glad I’ve found your channel (with, admittedly, quite a clever name). I was just craving some Finnish rye bread, not being able to fix my cravings by traveling in the last couple of years, and what are the odds this recipe was posted just a couple of days ago?! I haven’t tried it yet, but I will definitely put it on my list to try out very soon.
Let me know how it turns out! Thanks for watching!
I had some Finnish relatives (my husband’s side) come visit us this summer and she brought me so commercial rye bread which my grandson (2 years) loves so much. I will definitely try this recipe. Thanks
That's great to hear!
This type of bread with distinct taste really should be famous around the world. Maybe some day.
I agree! Thanks for watching!
Great recipe, works really well. Thanks
Thank you!
I like so much this recipe. Thank you for sharing
Splendid! Kiitos from Romania!
Thanks for watching!
My Estonian friend used to make rye bread for his lunches, it was very good. He didn't make sourdough culture, he used vinegar, it was somewhat different but not bad at all and much faster to make. It was a recipe he got from somebody back home "in the olf country"
I've heard some people use buttermilk too in lieu of fermenting the dough... I haven't tried it yet myself.
great video!! thanks for sharingxx
Thank you!
I will have to try this soon as my father loves Rye bread. I’ve never made Rye bread before but I’d love to try it.
It is super easy to do! Just make sure to get the dark rye, or pumpernickel flour.
@@finnishyourplate I tried it this past weekend! Mind you, with modifications as suggested by you and Angry Papapug…but it was great for my first time! It is simpler than what I made it out to be. I’ve sent for my sourdough starter and can’t wait to try it again! I tried making my own sourdough starter but it was turning into a lab experiment that was questionable. 😁
Thanks again!
That's wonderful! Fresh rye bread really makes a Finnish soup! Whether split pea, salmon, or even chicken soup. Good luck with your starter!
@@finnishyourplate Thank you!
@@finnishyourplate I continue to come back to your recipe time and time again. 🙂
I have Bob’s Red Mill dark rye and King Arthur white rye. Would either or a combination of those work for this?
@kristinrae1 Dark rye would be the better choice here. Check out my rye flour comparison video from earlier this year!
I need that kitchen scale! Where did you get it?
I think I got it from Amazon. This looks similar: www.amazon.com/Nicewell-Digital-Graduation-Stainless-Tempered/dp/B07S6F6LHQ/ref=sr_1_13
@@finnishyourplate Thanks - you're awesome! Can't wait to try the recipe!
I thought it was an i-pad......😂
🇫🇮 l BAKE THIS IS REALLY GOOD AND TASTY FLAVORED🇫🇮BREAD ❤GREAT😋ALL THE TIME 👍
Hi, I have made this bread already twice! I missed the Finnish tumma leipa. Please show us how you make your starter!
Thanks for watching! I just ordered my starter online, I got it for free from carlsfriends.net.
Hey! Once you pour the water in the cast iron pan to make steam, do you leave the cast iron pan in the oven or take it out once the steam is created? Thanks! :)
I leave it in. I think it's safer than trying to take it out when it's still burning hot.
@@finnishyourplate Thanks! I made this for my Finnish wife and she approved. It's a new staple in our household. We won't be ordering ryebread anymore from Finland. Thanks for answering my questions and making such a detailed video. Kippis!
@RLomeli322 That is so awesome!
How did you make your starter?
@NinaHollingsworth-m2s I didn't make it myself. There's a thing called Carl Griffith's Sourdough starter - all you have to do is send a self-stamped return envelope to them and you'll get the starter. carlsfriends.net
Microphone is your friend! Otherwise , a very informative and fascinating video. Cheers from Alaska.
Thanks for watching!
I could hear him fine.
I could hear him fine.
Thanks for the video! We always order rye bread from Finland but it gets so expensive.
What kind of tray is that?
@RLomeli322 I think I just ordered it off Amazon.
www.amazon.com/Hamburger-Silicone-Baking-Perforated-17-1X12-2X1-6/dp/B08VRT5BJ2/ref=sr_1_1_sspa
So glad I found your video! I brought a juuri (root/starter) home to the US from a Turku bakery at Christmas. I'm new to bread baking, and while I need to work on my shape and baking time, the taste has been great so far. The baker told me to feed the juuri and let it sit overnight until it begins to bubble and smell mildly sour. Last night I fed thr juuri, after leaving it out on the counter for the day. I accidentally made an error in calculating my quantities from deciliters to ounces of weight. I am not sure if I added too much water. It's pretty liquidy. The smell is good, but the larger bubbles have not developed as they did in previous rounds. Shall I continue to the next step and hope for the best? Or do you have any other suggestions? I don't want to lose my juuri. I read about a water test whereby you drop a spoonful of leaven in water. They say that if it floats, you're ready to proceed with your recipe. Does this apply to ruisleipa too? Or is that for breads with a lower hydration %? Kiitos so much in advance for any advice you can provide.
Thanks! Which bakery did you get it from in Turku?
My recipe is pretty simple in that you put equal weights of water and rye. Also the starter is equal amounts of water and rye. Even if you have a thin starter, you can still use it, just add more flour.
The worst error you could make is if you have too much new flour in relation to your starter. That would mean that it doesn't get to ferment enough before baking, so you don't get that sourness.
Or alternatively, just use your starter, feed it again tonight and bake tomorrow.
Thanks so much! M Bakery in Turku is where I got my juuri. I proceeded with the recipe and it turned out great. I fed the juuri again, but this time, I added 600ml of water and 600g of flour in phase 1, instead of 200 of each., as in the recipe. Now what would you recommend? Do I need 1800 ml of water and 1800g rye flour? Or can I add the 200 of each for phase 2? Thanks again for your advice! I really hope I keep this baby alive. 😅
@@sarapopo I think the clear answer here is "it depends." :D So it depends on how active your yeast and starter are.
As long as it's not overproofed, ie. flat, watery, smells very strong etc. I think it's fine.
Traditionally in Finland, rye bread is baked anyway by adding a little bit of flour at a time.
And for what it's worth, sourdough starters are pretty resilient. Recently I thought I had killed mine, but a few rounds of feeding it religiously and it's back to normal.
This round seems to have gone without any problems! Hooray. The silicone mesh molds were game-changers. The only thing is that they are not shaped classically.
I do have one question. The feeding phase doesn’t seem to create the bubbles that it used to. The smell is there, but I’m only seeing tiny bubbles, not big
ones. Any advice or does it not matter if the double is doubling in phase 2?
@@sarapopo How often are you feeding it? Maybe it's the amount of flour, or even just the batch of flour you use. If it tastes good, then just keep baking I guess.
Make sure you dip scoop into warm water.This is an important step to scooping as the dipping process stops dough from sticking to the metal.👨🍳
Good tip. I used an automatic scoop, so it has a built-in scraper, but the water would probably help there too.
I noticed one in of our stores they offered rye flour and dark rye flour. Is one better for ruisleipä in particular or is it just a personal preference?
Usually dark rye would give results closer to the Finnish Rye. Also sometimes labeled Pumpernickel Flour in the US.
Nice presentation. Thank you.
Just one suggestion: since you are European and know the necessary oven temperature in Celsius, why not mention it too. I am watching this in Europe and there will be other Europeans in the US who would appreciate European measurements and temperatures.
Thanks for the comment! Yeah, I know I'm a bit inconsistent with the measurements sometimes. But if it is really important, I'll make sure to emphasize the exact temperature.
Ruisleipä on 5/5!
Ehdottomasti!
I was curious if you've ever tried putting a very small amount of commercial yeast into the dough and letting it ferment, covered, for 18 hours at room temp before making it in place of using a sourdough starter? I've never been to Finland so I can't say if the taste is comparable but I've had pretty good results doing pretty much what you're doing with that being the only difference. Love your videos!
Good idea, no I haven't tried it myself, but that's a good idea. Since I have my own starter, I just usually opt for it instead, but like I said in the video having a starter is kinda like having a pet and it's not for everyone. I'll try it and post the results. Thanks for watching!
@@finnishyourplate I found organic dark rye flour but no access to starter. I’ve never used a starter so this is all new to me but I’m determined to bake this soon!
I don’t have any starter, would you know how much dry yeast I would need for this particular recipe using your method? I’ve never used starter, unfortunately. I’d greatly appreciate any help. Thank you. 🙂
I would say use a teaspoon of the dry starter. BUT, if you have the time, let it ferment in a cool place for at least overnight, or 12 hours. If you're in the US, Google Carl Griffit's Sourdough starter, you can get it just by sending a self-addressed stamped envelope.
@@finnishyourplate wonderful!! Thank you for the help! I will do that this week, it’s appreciated.
I’ve made traditional Ruisleipä a few times and the process I followed was very different.
How did you make it?
How much starter do you use? I didn’t see that in the video.
I used about a cup of starter. It can vary a little depending on how active your culture is. But if your starter is the same hydration as the bread, it won't affect the amount of water you need to add.
I heard 100g sourdough starter
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Is there a printed recipe to go with this video? I tried to find a link!
Sorry, I don't have printed recipes, but for rye bread, just measure equal amounts of water and rye flour, and 3% salt of the dry ingredients.