Finnish "hole rye bread" | Reikäleipä
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- Опубліковано 7 лют 2025
- Sourodugh rye bread is a Finnish staple. Often it's baked in a very traditional shape of large round loaf with a hole in the middle. The hole was used to hang the breads through a pole to dry up in the ceiling.
Today, fresh rye bread is always readily available in Finland, and Finns love to eat it as a sandwich, or especially with any kind of soup.
Here I show you how to make this traditional Finnish bread.
I Am a Finn by Heritage was born in Alberta. My Grandfather came from the homeland. He was a Good Fellow and Hard Worker!! Thank you for the Recipie!
Thanks for sharing! Hope you find more things that you like.
Probably the most important video i have ever seen 😊 I loooove ruisleipä!!
Glad to be of help!
Thank you for posting this! I have been doing a lot of exploring my Finnish heritage and I wanted to try this. I made it today and was happy with the result.
Two quick questions:
1. How do you judge when it is done baking? I did bake it for 25 minutes at 425F (I didn't try 450F as our oven tends to run hot and burn things!) but wasn't sure how I'd know.
2. Do you use a pan of water in the oven, like you suggest for the ruislepiä? I did as I figured it couldn't hurt.
@BobConnellyMD For 1. It's really just a color thing - the end color should be very dark brown, like chocolate color. I think I said that rye can take a lot of heat. Don't be afraid of baking for a little bit too long.
2. You know, I've used water in my oven, but at the end of the day, I feel it's a hassle and the end result may not make much difference. I'm sure it depends on your oven too, gas ovens will give out moisture as the gas burns so there's no need anyway. I may need to do more testing on this.
Kiitos reseptistäsi
Ole hyvä!
This is great cheers from Argentina.
Excellent, thanks for watching!
Thanks for the recipe! 👍
You're welcome.
Thanks for this great video. How long should the proofing be for and I didn't hear what temperature the oven should be at for these. Cant wait to try this.
The minimum ferment time should be about 4 hours. But if you split the flour in parts, you can even stretch it out to a couple of days. It depends on your kitchen temperature too and how active your starter is.
Rye bread is really forgiving about temperature, but start at around 450F and see how that works for you. You could even go higher.
Thank you for the recipe - where do you buy your sourdough culture?
I got one online. King Arthur flour sells one, but you can also get one for free from carlsfriends.net
Kiitos! Looking forward to trying this. What's the best way to store leftovers and for how long would you say they keep?
Some people actually prefer rye bread day old, rather than fresh. But either way, it'll keep in a plastic bag a few days, maybe 5 without drying before it gets moldy. But it also freezes very well. The best thing about frozen rye bread is that you can easily reheat it in a toaster oven and it'll be like freshly baked.
I was thinking , "Why would the Finns make bread with a hole in it?" In the 1800s they used to make clay "donut" water jugs to hang many on a rope to carry water to workers in the fields. This made me think of the bread with a hole.
Since Finns are very resourceful and practical people, perhaps in olden Finland times, after the bread was baked, many reikäleipä (hole bread; bread with a hole) were slid onto a wooden pole and two people carried the bread out to the workers. Trying to carry bread on trays far into the forest or fields far away was not practical and if you stumbled, the bread could go flying all about and get dirty. Nobody wants to eat dirty or muddy bread.
Perhaps this was the origin of the ring toss game: if you toss the bread onto a peg and it goes into the hole, you get to eat; otherwise, you go hungry.
Oh that's an interesting idea, maybe they did!
Close, but no cigar. The reason for the hole is, that in Western Finland bread was usually baked in large batches, as the baking oven was usually separate from ovens and stoves used to heat the house. The bread would then be stuck into a pole and then lifted near ceiling to dry for preservation and to keep vermin away.
@@jd89 Kiitos! I did not know that. It shows that Finns are resourceful and practical.
@@jd89I’m from a valley in the Alps in Northern Italy (Valtellina) and in the old times folks here were doing the same thing. Rye bread was baked in a communal wood fired oven in the village once every x months (where x is a variable that changed over time, at some point even once a year), made in the same donut shape you see in this video and then stuck in a pole like you said, lifted on the ceilings. To this day rye bread is still very popular, even though it’s obviously baked every day and you find it in every grocery store/bakery. But it keeps its features, if you let it age the bread is going to dry but it’s still very good to eat, maybe even better, if you dip it in milk or soups. I eat it almost every day. When fresh it’s great with our cheeses, deli meats and such. This kind of preservation method is possible due to our dry climate, I doubt it would work in other places with high humidity.
It doesn´t come much better than freshly baked rye bread with butter and piimä(soured milk, I think???). 👍
Buttermilk is the US alternative to piimä. My favorite drink with rye bread is actually tea, I know very unfinnish...
Have you considered doing the show wearing a kalotti cap? Maybe wearing glasses? Perhaps whistling a certain tune in the beginning 😜
(please don't tell me I'm too old for anyone to get that reference!)
Now I'd be lying if I said I haven't thought of using that music in my video... :D I actually had his cookbook when I was 6 years old.
I make smaal hand size smaller ones from these ever so tasty❤
One quibble. Lots of good butter. Lots. Please, no margarine.
I'm not a huge fan of absolutes. I think margarine has its place, especially so when you have functional margarine such as one that lowers your cholesterol. Also Finland used to be a very poor country, so for many, margarine is the familiar taste.
At the end, it's your taste, there's no wrong or right here.
I've been looking for a good recipe. I think I found it. Kiitos! 🥯(let's just pretend that's not a bagel LOL)
Once you kinda figure out the process, it's super easy to make!
@@finnishyourplate Saat sen näyttämään helpolta!😄
@@kalevala29 Kiitos!
@@finnishyourplate 🙂