Finnish Rye Bread

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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water -- plus 2 tablespoons
1 1/2 tablespoons oil
1/2 teaspoon liquid lecithin
2 cups rye flour
1 cup whole wheat flour
3 tablespoons powdered whey
2 tablespoons ital wheat gluten
2 teaspoons salt
2 teaspoons actie dry yeast
Place all of the ingredients in your machines fully assembled pan in the
order specified by your machines manaufacturer! "elect the wheat# grain#
basic or white cycle and press start!
- - - - - - - - - - - - - - - - - - -
Per "ering $e%cluding un&nown items'( 111 )alories* 2g +at $1,!3-
calories from fat'* 3g Protein* 21g )arbohydrate* 2g .ietary +iber* /mg
)holesterol* 30,mg "odium! 1%changes( 1 1/2 2rain$"tarch'* / 3ean Meat*
1/2 +at!
4561" ( 6his bread is dense!
Finnish Farmer's Sourdough Rye Bread
Recipe
INGREDIENTS:
1 package (1/4 Oz.) Active Dry Yeast
1 1/2 teaspoon sugar
1 cup Warm Water -- (1!-11! "egrees)
1 1/2 teaspoon sa#t
2 teaspoons vegeta$#e oi#
2 ta$#espoons cara%ay see"s
&/4 cup sour"oug' starter
1 1/2 cup (e"ium )ye *#our
2 1/4 cups a##-purpose +#our
(e#te" ,utter *or ,rus'ing
Turn this recipe into a puzzle! [click]

PREPARATION:
In a large bowl, combine yeast, sugar and warm water. Let stand 10 minutes. With wooden
spoon or mixer at low speed, stir in salt, oil, caraway seeds and sourdough starter. eat in 1!"
cup each rye flour and all#purpose flour. $dd 1 cup rye flour and beat well. %radually stir in
all but 1 cup all purpose flour.
&urn dough out on floured surface and 'nead 10 minutes, adding remaining flour as needed
to ma'e a stiff dough. Wash and grease large bowl. (lace dough in greased bowl, co)er and
let rise in a warm place until double in si*e, about 1 hour. %rease a large ba'ing sheet.
(unch dough down and di)ide in half. &urn out onto lightly floured surface. +nead each
portion and shape into smooth balls. (lace on opposite ends of prepared ba'ing sheet, co)er
and let rise in a warm place until loa)es are doubled in si*e, about ,- minutes.
(reheat o)en to ./-. (ress the long handle of a wooden spoon across the middle of each loaf,
almost to the bottom of the loaf. 0a'e " more indentations on either side. Loa)es will flatten
out. rush loa)es with melted butter. a'e .- minutes or until loa)es are golden brown and
sound hollow when tapped. Remo)e from ba'ing sheet and cool on wire rac'. 0a'es " 1 lb.
round loa)es.
NUTRITION:
Nutritional data has not been calculated yet.
&his recipe from 12+itchen for 3innish 3armer4s Sourdough Rye read ser)es!ma'es "
loa)es
Finnish Flat Bread
Original Recipe Yield 6 servings
repTi!e"
#$ %in
&ookTi!e"
'$ %in
Ready(n"
)$ %in
Ingredients
*+$ g all,purpose -our
+$ g .hole .heat -our
#) g sugar
/ g baking po.der
6 g salt
# g baking soda
)$ g shortening
#') !l butter!ilk
Directions
*. (n a bo.l0 co!bine -ours0 sugar0 baking po.der0 salt and baking soda. &ut
in shortening until the !i1ture rese!bles coarse cru!bs. 2dd !ilk and
!i1 3ust until dough is !oistened. 4nead on -oured sur5ace 5or ',)
!inutes. at onto an ungreased *#,in. pizza pan. 6ake at ')$ degrees 7
5or '$ !inutes or until golden. cool 5or *$ !inutes be5ore re!oving to a
.ire rack. &ut into pieces.
%any very good revie.s
Bread Machine Easy Rye Bread
Ingredients
* cup .ater
# tablespoons vegetable oil
# tablespoons !olasses
* tablespoon gluten
* tablespoon sugar
*8# teaspoon salt
* tablespoon cara.ay seeds
# tablespoons uns.eetened cocoa po.der
*,*8# cups rye -our
*,*8# cups bread -our
*,*8# teaspoons dry yeast
Directions
(lace all of the ingredients in the breadma'er in the order listed. Set the machine for the
regular cycle and light color. Start the machine and go somewhere and do something else.
When the cycle is finished, remo)ed the bread from the pan and let it cool on a rac'. &his is
wonderful while still slightly warm with sweet unsalted butter, or refrigerate it and slice into
thin e)en slices for sandwiches.
5ere4s a recipe for traditional aorland Islands blac' bread6
1 liter buttermil'
1-0 ml molasses
1-0 ml brown sugar
1-0 ml malt
1 ts salt
1 'g rye flour
"- g fresh yeast
-00 g graham flour
5eat buttermil' to ./ 16 mix in molasses, brown sugar, malt, salt and .!, of the rye flour.
+nead into a dough.
Sprin'le the rest of the rye flour on top.
1o)er and let stand in a draft#free place for 1#" days.
2issol)e yeast into a splash of water and add to the dough along with the graham flour.
Let rise for 7#8 hours, co)ered.
(reheat o)en to "00 1.
Shape into four 1,- cm thic' round loa)es 9the si*e of dinner plates:.
1o)er and let rise for 10 minutes.
(ric' the loa)es with a for' and ba'e for "0 minutes.
0ix molasses and brewed coffee, and brush the loa)es with the mixture e)ery 10 minutes
while the loa)es are ba'ing.
$fter "0 minutes, wrap the loa)es in foil and continue to ba'e at 1-0 1 for . hours.
$fter the three hours, turn the o)en off but lea)e the loa)es in the o)en until it has cooled
completely.
&he last sentence of the recipe is ;the loa)es are good after two days;, and I4m not sure if this
means that you should let the loa)es stand for two days before digging in, or that they 'eep
well for at least for two days. Rye bread 'eeps )ery well, so I4m betting on the former<
Read more6 http6!!www.food.com!bb!)iewtopic.*sp=t>"8,-?1@ix**1SA+ax"&i
Finnish Cofee Bread (Breada!er Reci"e#
Ingredients:
"?-./. ml warm mil'
"#1 eggs, di)ided 9beaten:
"?.-8 ml butter, melted
1.". ml salt
?,7..7 ml flour
118."? ml sugar
7#8 whole crushed cardamom
/..? ml yeast
Directions:
*.
1 (ut all the ingredients in the bread machine on the dough setting, in the order
specified for your machine.
#. 2 When the dough cycle completes, remo)e, di)ide in half and then split each part
into . eBual pieces.
'. 3 Roll into long strands 918; long:, and braid strands into " loa)es.
9. 4 (ut loa)es on greased coo'ie sheets.
). 5 Let rise until doubled in si*e 9.0 minutes:. rush with second egg and sprin'le with
sugar.
6. 6 a'e at ./-C3 for "0#"- minutes or until golden brown.
/. 7 Immediately after ta'ing them out of the o)en, remo)e from pans. 1ool on rac's.
$an% &er% good re&ie's
&his is a great recipe # I4)e made it se)eral times now. &he first time, I mista'enly used both
eggs in the dough itself 9rather than one for gla*e: which resulted in really wet dough,
although the result was tasty. I do find that an additional Buarter cup flour ma'es the dough
more manageable and gi)es more shape to the braid. I also used +im1"/4s tip about the sugar
gla*e, which ga)e it that perfect, slightly stic'y top that you get with ba'ery cardamom bread.
$nd I use 1#1!" tsp )ery fresh ground cardamom. Sometimes I ma'e rolls instead of a braid #
? dough balls in an 8x8 pyrex. 2elicious, tender, and fragrant bread< &han's for posting<
Read more6 http6!!www.food.com!recipe!finnish#coffee#bread#breadma'er#recipe#
./8?.@ix**1SA0nyf%m
Dxcellent recipe, I ha)e made it se)eral times. Eust ma'e sure you add only one egg into the
breadma'er. I used 1.- tsp ground cardamon. $lso, I found it was better coo'ed aat a bit
lower temp. &hen what I did for the sweet topping is the 1!" cup sugar to 1!" cup water
brushed on midway though coo'ing. I also li'e to sprin'le some coursely ground cardamon at
that point9I Fust put some in a *iploc and wac' it with a mallet:. (op it bac' in the o)en for -
min, then brush it with the sugar water again, and finish cooo'ing it.
Read more6 http6!!www.food.com!recipe!finnish#coffee#bread#breadma'er#recipe#
./8?.@ix**1SA0xcxB2
FINNISH PULL BRE! "made in the #read machine$
This recipe, and the beautiful loaf of pulla, was given to me by atti !olsom, assistant
librarian at the "armony #ibrary in our town$ atti got the recipe from the late %im
ellinen, who was an integral member of the !innish &merican "eritage 'ociety in
(anterbury, (T, and the bread machine adaptation from %ary )llen "armon$ *ow, if you
can+t trust a librarian to find a great recipe, who can you trust, %a-es 2 loaves$
" eggs
1!" cup sugar
"!. cup mil'
1 stic' butter, minus one tablespoon
1 heaping tsp ground cardamom 9more or less, to taste:
1 &bsp pure )anilla extract
1!" tsp salt
, cups flour 9preferably +ing $rthur:
" tsp yeast 9not rapid#rise type:
eat eggs with sugar. In a small saucepan 9or in the microwa)e:, warm the mil', and melt the
butter in the warm mil'. $dd cardamom, )anilla and salt. 0ix abo)e ingredients until well
blended and pour liBuids in bottom of the bread machine pan. 9Gote6 3ollow your indi)idual
bread machine instructions as to adding ingredients. ut do not mix salt with yeast. Salt will
negate the action of the yeast.:
$dd the flour, ma'e a small dent in flour and place yeast in dent. Set machine on dough
setting.
(reheat o)en to .-0C3.
When cycle is finished, remo)e dough and cut into two pieces. 1ut each of the two pieces
into three pieces for braids. raid dough and shape. Let rise until about double.
0ary Dllen4s note6 I brush on Dggbeaters and sprin'le with coarse sugar. 90y note6 ma'e an
egg wash by beating one egg with one teaspoon of water. rush on, then sprin'le with sugar.:
a'e 1- to "0 minutes, until bread has risen and the loa)es are golden brown. &ransfer to a
wire rac' to cool.
7innish &o:ee 6read
; ulla <
= ounces o5 .ar! %ilk !i1ed .ith * *8# teaspoons o5 ground &arda!o!
and * *89 teaspoons o5 >alt..
* ?gg
# tablespoons o5 6utter or %argarine
' cups o5 6read 7lour
# *8# tablespoons o5 >ugar
# *8# teaspoons o5 Yeast
ut ingredients into bread !achine in the right order0 according to
!anu5acturer@s instructions.
ut on dough setting. Ahile dough is !i1ing0 preheat oven to #$$ degrees
5or second rising.
;(5 you have a place in your ho!e that is .ar! and dra5t,5ree0 you do not
have to use oven 5or second rising. Bo.ever0 te!perature !ust be
bet.een /) degrees and =) degrees.<
Turn o: oven ) !inutes be5ore you put dough into the oven 5or rising. Cet
it rise 5or '$ !inutes..
(5 oven cools do.n too !uch0 turn oven back on to #$$ degrees 5or a 5e.
!inutes..
Ahen dough is ready0 lightly oil your counter.
ut dough ball on the counter0 cut dough into ' even strips0 then braid
the! together...
ut braided dough on greased cookie sheet and put into .ar! oven to
rise. %ake sure the oven has been o: 5or at least ) !inutes. Cet it rise 5or
') !inutes or until doubled in size...
Then turn oven on to ')$ degrees and bake 5or '$ !inutes or until golden
bro.n...
Ahen bread is ready and .hile still hot0 brush on a co:ee and sugar
!i1ture ;' parts sugar to * part co:ee< on the bread crust. Then sprinkle
sugar on top o5 co:ee8sugar glaze.
Note" (5 you do not .ant to use co:ee0 use hot .ater instead..
Finnish For Bread
&ontributed by ro5essor Barley 7landers
Ingredients
" cups H% (umpernic'el 2ar' Rye 0eal
, cups Inbleached White 3lour
1 tsp ground 1ardamom Seeds 9optional:
" # . &b Whole 1araway Seeds
1 &b Sea Salt
1 &b $cti)e 2ry Jeast
1!, cup Warm Water
1 &b Sugar
1 1!" &b Aegetable Hil
1 1!" cups Water
Directions"
-re'eat oven to &.*.
(i/ toget'er pumpernicke# rye mea#0 un$#eac'e" %'ite +our0 groun" car"amom see"s0
cara%ay see"s an" sa#t in a $o%#. 1et asi"e.
(i/ in a sma## cup t'e active "ry yeast0 2 cup %arm %ater an" sugar. 3et stan" an" a##o% to
$u$$#e.
(i/ into t'e "ry ingre"ients t'e oi# an" %ater. 4e/t mi/ in t'e yeast mi/ture.
5nea" t'oroug'#y0 care+u##y a""ing more +#our or %ater as nee"e". 6'e resu#ting "oug'
s'ou#" $e moist an" e#astic.
Warm t'e oven +or a +e% minutes to a$out 7-1.*0 t'en turn o++. 8over t'e $o%# %it' a
c#ot' an" put in oven an" a##o% to rise +or 2-& 'ours.
1'ape into a roun"0 +#at #oa+. -#ace on a s'eet o+ parc'ment paper or a cookie s'eet. 3et t'e
"oug' rise again +or 2 'ours at 7-1.* $y using same process as $e+ore.
8ut 9 -inc' "eep s#its in one "irection0 a$out 1 9-inc'es apart %it' a kni+e. ,ake at
&.* +or 1 'our an" 1! minutes. )emove +rom oven an" #et coo# on a $aking rack.
(akes 1& s#ices.
4:6);6;O4A3 ;4*O)(A6;O4
1erving 1ize< 1 1#ice
8a#ories 240 8a#ories +rom *at 2!0 6ota# *at &g0 1aturate" *at g0 8'o#estero# mg0 1o"ium
7mg0 6ota# 8ar$o'y"rate 4=g0 Dietary *i$er 4g0 1ugars 1g0 -rotein 7g.