Finnish Rye Bread with Hole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 liter water
- 25 g yeast
- 3 slices bread (Finnish crispbread)
- 500 g flour (rye flour)
- 2 tablespoon salt
- 50 g yeast
- 650 g flour (rye flour)
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in lukewarm water, crumble the bread and mix with the rye flour. Let rest in a warm place overnight. (Ingredients 1 - 4)
- Add yeast and salt the next day. Process with the rye flour into a smooth dough. (Ingredients 5 - 7) Let rise in a warm place.
- Shape the dough into three flat flatbreads. Poke a hole in the middle. Let rise.
- Prick the surface with a fork. Bake at 225 ° C for about 35 minutes.
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