Finnish rye flat breads

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Before the big event, we decided to slip in a little time away in the Alsace and I’ve put everything on the back burner. Though now it his high time for the ‘bun in the oven’ post – I have been dying to do so for months. And, there’s one more thing: let’s make it buns! See, there is a reason for the erratic posting, extreme tiredness, some serious cooking ennui (bread & cheese for supper again, darling) and questionable dishes that should never ever see the light of day again (someone else managed to render the ‘Spanish’ chicken from Food 52 absolutely inedible?). On the other hand you are suddenly super busy getting all the (strictly necessary, right) paraphernalia and wonderful things and, even if you don’t coo at the sight puppies (really?), you’ll definitely swoon over maritime striped bodies in miniature sizes, tiny embroidered shirts and the cutest red corduroy dungarees, which I just had to buy for late spring… and those adorable blue bloomers, of course. Just to clarify: I am pregnant with twin boys. Puppies would be nice, too. One thing after the other.

 

The other buns: mini rye flat breads with a slight sourdough tang. Wholemeal or stoneground rye flour and the fermented buttermilk-yeast starter dough give them a rustic appearance, masses of flavour and just a little rise. They are perfect little buns for a hearty lunch or supper and make irresistible brunch fare with some fitting (as in going on the Scandinavian route) fishy things and herby spreads like smoked fish, whitefish or herring salad, salmon roe, dill butter, crab & salmon spreads though beet pickled eggs (scarlet eggs), egg salad, Schmaltz, salumi and other cold cuts are quite the treat on these rustic breads, too. Since all those smoked fish things are out of bounds presently (sniff), I had a lovely cream cheese, tomato, cucumber & cress combo as well as egg & cress.

 

Finnish rye flatbreads


Finnish rye flat breads

Makes 20. Adapted from Trine Hahnemann’s Scandinavian Baking.

 

Day 1, Starter dough:
15g fresh yeast
200ml / 1 cup minus 2 teaspoons lukewarm water
200ml / 1 cup minus 2 teaspoons buttermilk
100g / ¾ cup wholemeal rye flour (stoneground rye flour)

Day 2, bread dough:
10g fresh yeast
400ml / 1 ⅔ cups lukewarm water
600g / 4 ½ cups wholemeal rye flour (stoneground rye flour) + more to flour your hands
10g / 2 scant teaspoons salt

 

 

Day 1

In a medium bowl, dissolve yeast in lukewarm water and mix with buttermilk and flour. Cover the bowl with cling film and leave overnight to ferment (at room temperature).

 

Day 2:

In a large bowl, dissolve yeast in lukewarm water and combine with the fermented mixture from Day 1 (the smell of yeasty, sour beer is normal). Add flour and salt and stir into a homogenous but very sticky dough (which is more like a batter). Cover with cling film and leave for 2 hours at room temperature to rise.

Preheat oven to 200°C / 400° F.
Line baking trays with parchment paper and form about 20 small breads (8 cm in diameter) with well-floured hands (flour your hands each time you’ll touch the dough). Place the mini rye breads onto the trays, cover with a tea towel and leave in a warm place for 30 minutes for a last rise. Using a wooden skewer pick a few holes into the breads, brush the top with water and bake for 30-40 minutes. Cool the baked breads on a wire rack.

 

 

Deutsches Rezept:

Whole meal rye breads


Finnische Roggen(fladen)brötchen

Ergibt 20. Nach Trine Hahnemanns Scandinavian Baking.

 

Tag 1, Vorteig:
15g frische Hefe
200ml lauwarmes Wasser
200ml Buttermilch
100g Roggenvollkornmehl (steingemahlenes Roggenmehl)

Tag 2, Brotteig:
10g frische Hefe
400ml lauwarmes Wasser
600g Roggenvollkornmehl (steingemahlenes Roggenmehl) + mehr zum Formen der Brote
10g Salz

 

 

Tag 1:

In einer mittelgroßen Schüssel die Hefe im lauwarmen Wasser auflösen, anschließend mit der Buttermilch und dem Mehl vermischen. Schüssel mit Frischhaltefolie abdecken und bei Zimmertemperatur über Nacht fermentieren lassen.

 

Tag 2:

In einer großen Schüssel die Hefe im lauwarmen Wasser auflösen und mit dem Vorteig verrühren (der Teig riecht ein wenig wie säuerliches Bier). Mehl und Salz hinzugeben und zu einem homogenen, aber sehr klebrigen Teig verarbeiten. Mit Frischhaltefolie abdecken und für 2 Stunden bei Zimmertemperatur gehen lassen.

Ofen auf 200°C vorheizen.
Backbleche mit Backpapier belegen und mit gut bemehlten Händen (die Hände für jedes Brot mit Mehl bestäuben) vorsichtig kleine Brote von ca. 8 cm Durchmesser formen. Die Brötchen auf die Backbleche mit etwas Abstand geben und mit einem sauberen Handtuch bedeckt für weitere 30 Minuten an einem warmen Ort ruhen lassen. Danach die Brote mehrfach mit einem Holzspieß einstechen und mit Wasser bestreichen und für ca. 30-40 Minute backen. Auf einem Gitter auskühlen lassen.

 

 

 

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23 thoughts on “Finnish rye flat breads

  1. I’m a bit confused, Nicole, are you expecting puppies or a baby? 🙂 Congratulations either way. (Bigger grin.) And the flatbreads look great, I can almost smell them cooking from here.

  2. Breaking News!!! Wow! And that’s only the flatbread, LOL!
    Congratulations and keep well and happy and thank you for the recipe as I am very, very partial to that neck of the woods and love rye. Sounds and look delicious. J xxxoooxxx

  3. Omg Nicole!!!!!! !!!!!!! Yay!! That is so exciting. What a wonderful way to celebrate and so excited you shared the good news. 2 for 1 should be some good times. Relax, treat yourself and enjoy the experience. Very exciting stuff. Xoxo so happy for you guys.
    A

  4. I love Scandinavian rye. When we visited a couple of years ago, I tried as many different types as i could and they were all delicious! Love these buns, they look delicious and i love the suggested fillings. CONGRATS on the twin boys on the way!!!! WOW! Such an exciting time (makes the fact that you can’t eat certain things a little more bearable!) xx

    • Thank you, Laura. Rye is finally getting more of an outing everywhere: there were always rye breads in Germany available but nothing like the variety of rye breads & buns in Scandinavia. Great idea, I’ll follow your example of a tasting trip soon, I mean soon-ish… Thank you so much.
      N xx

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