Wake and Bake
20130515-wakeandbakefinnishryebread.JPG

[Photograph: Carrie Vasios]

Versions of this traditional rye bread abound in Finland, ranging from crisp and cracker-like to thick and hearty. This is in the latter camp: a slightly dense bread that's great for toasting and slathering with jam or honey.

Note: Stone ground dark rye flour is available from Bob's Red Mill.

adapted from Scandinavian Classic Baking

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

About This Recipe

Yield: makes 1 loaf
Active time: 10 minutes
Total time: 50 minutes
Special equipment: food processor or pastry cutter, baking sheet, parchment paper

Ingredients

  • 1 cup stone ground dark rye flour (see note)
  • 1 1/4 cups (6 1/4 ounces) all purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 5 tablespoons cold unsalted butter, diced
  • 1 cup buttermilk

Procedures

  1. Adjust oven rack to middle position and preheat oven to 400°F. Line a baking sheet with parchment paper.

  2. In the bowl of a food processor combine rye flour, flour, baking powder, and salt and pulse five times to combine. Add butter and pulse until it is the size of peas, about another 5 pulses. Add buttermilk and pulse until dough comes together into a ball.

  3. Shape dough into an 8-inch round. Bake until brown, about 40 minutes.