Rukiinen Juuritaikinaleipä
recipe

A delicious rye bread with a sour taste from sourdough, perfect for soups or as a spread.
Preparation Time: 1 day + 1 hour and 20 minutes baking time
Serving Size: 1 loaf

Ingredients:

- 200 g yogurt
- A pinch of yeast
- 1 tbsp honey
- 200 g rye flour
- 300 ml lukewarm water
- 1 tbsp salt
- 100 g rye flakes
- 250 g rye flour
- 250 g wheat flour
- Margarine for greasing the loaf pan

Instructions:

1. Day 1: In a bowl, mix yogurt, yeast, honey, and rye flour until smooth. Cover with plastic wrap and leave at room temperature for 24 hours.
2. Day 2: Add lukewarm water, salt, and rye flakes to the bubbly sourdough starter. Whisk for a few minutes. Then add rye and wheat flour, kneading until you have a smooth dough.
3. Grease a long (2-liter) loaf pan with margarine and pour the dough into the pan. Press down with a spatula to remove any air bubbles.
4. Let it rise covered for 45 minutes.
5. Bake in a preheated oven at 175°C (350°F) on the lower rack for about 1 hour and 20 minutes or until the dough pulls away from the sides of the pan.
6. Allow to cool on a rack for a short time before removing from the pan. Invert and let cool covered with a kitchen towel.

Nutritional Information (per 100 g):

- Energy: 220 kcal
- Protein: 6 g
- Carbohydrates: 40 g
- Fat: 3 g
- Fiber: 5 g

Reviews: 4.48 (1848 reviews) ★★★★★ share