Finnish Sourdough Rye (Hapanleipä) |
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This here is a serious loaf: 100% rye with a dense crumb, bittersweet taste, and tanginess of the sourdough. It's pure Finland. Serve with smoked salmon, pickled herring, chacuterie, pea soup, or simply spread with butter and enjoy.
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Ingredients
(Makes 2 loaves, approx. 750g each) Sponge 120g rye flour 250g lukewarm water 60g sourdough starter Dough 650g lukewarm water 14g fine sea salt 900g rye flour |
Day 1: Evening - Preparing the sourdough sponge
Mix rye flour, water, and starter in a large bowl. Cover with plastic wrap and leave in warm place, like on top of your fridge. Leave it overnight (10-12 hours) or until it’s properly bubbling, visibly expanded, and has a strong floral aroma.
Day 2: Morning - Mixing, proofing, and baking
Combine sponge, water, and salt in the mixer. Use the dough hook to mix until incorporated, then add the rye flour little by little over about 6 minutes while it, too, incorporates. Mix for another 10 minutes at low speed until the dough stiffens. It will be very stodgy and stiff but not as elastic as a wheat-based dough. Let it rise in a warm place, covered with a doubled-over linen cloth, for 3-6 hours, depending on how warm your kitchen is.
At this point the dough should be noticeable risen and smell wonderful. Release the dough onto a well-floured surface. If you wish, save a little bit of the mixture to use later as a starter the next time you bake this. (It’ll keep in the freezer until you’re ready to use it again). Knead the dough over a couple times and divide it into two parts. Shape into balls (or "boules" to use the baking terminology) and place onto a baking sheet. Cover with cloth and leave for 2-3 hours for a final proofing. It’s ready when you press the dough with your finger and it springs back to its previous shape. Prick it all over with a fork or score with a lame, if you wish. Besides decorative value this will help to control the moisture inside the bread.
Bake the two loaves at 430F (220C) for about an hour. Test for doneness by knocking on the bottom of the loaf. If it produces a hollow “thump,” then it’s done.
Now comes the hardest part of all: waiting. Rye breads are best at least one day after baking. This allows the flavours to mature and the crumb to gain more structure.
Mix rye flour, water, and starter in a large bowl. Cover with plastic wrap and leave in warm place, like on top of your fridge. Leave it overnight (10-12 hours) or until it’s properly bubbling, visibly expanded, and has a strong floral aroma.
Day 2: Morning - Mixing, proofing, and baking
Combine sponge, water, and salt in the mixer. Use the dough hook to mix until incorporated, then add the rye flour little by little over about 6 minutes while it, too, incorporates. Mix for another 10 minutes at low speed until the dough stiffens. It will be very stodgy and stiff but not as elastic as a wheat-based dough. Let it rise in a warm place, covered with a doubled-over linen cloth, for 3-6 hours, depending on how warm your kitchen is.
At this point the dough should be noticeable risen and smell wonderful. Release the dough onto a well-floured surface. If you wish, save a little bit of the mixture to use later as a starter the next time you bake this. (It’ll keep in the freezer until you’re ready to use it again). Knead the dough over a couple times and divide it into two parts. Shape into balls (or "boules" to use the baking terminology) and place onto a baking sheet. Cover with cloth and leave for 2-3 hours for a final proofing. It’s ready when you press the dough with your finger and it springs back to its previous shape. Prick it all over with a fork or score with a lame, if you wish. Besides decorative value this will help to control the moisture inside the bread.
Bake the two loaves at 430F (220C) for about an hour. Test for doneness by knocking on the bottom of the loaf. If it produces a hollow “thump,” then it’s done.
Now comes the hardest part of all: waiting. Rye breads are best at least one day after baking. This allows the flavours to mature and the crumb to gain more structure.
