Imagine sinking your teeth into a rustic, hearty slice of authentic Finnish rye bread, topped with creamy homemade buttermilk cheese that melts perfectly on the warm surface. This isn't just a recipe—it's a culinary journey that bridges traditional Nordic baking techniques with your home kitchen. Whether you're a bread enthusiast, a curious home cook, or someone seeking to explore the rich flavors of Finnish cuisine, this recipe promises to transport you straight to the cozy kitchens of Finland with every single bite.
Prep Time: 30 mins
Cook Time: 1 hrs 30 mins
Total Time: 2 hrs
Cuisine: Finnish
Serves: 1 loaf
Ingredients
- 2 cups rye flour
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 1 ½ cups warm water
- For Buttermilk Cheese: 2 cups buttermilk
- 1 teaspoon salt
Instructions
- In a large mixing bowl, combine the rye flour, all-purpose flour, salt, and sugar. Mix these dry ingredients together until well combined.
- In a separate small bowl, activate the yeast by mixing it with the warm water (about 110°F or 43°C). Let it sit for about 5-10 minutes until it becomes frothy.
- Once the yeast is activated, pour it into the bowl with the dry ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms.
- Transfer the dough onto a lightly floured surface and knead it for about 10 minutes, until it becomes smooth and elastic. If the dough is too sticky, you can add a little more all-purpose flour as needed.
- Place the kneaded dough into a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- After the dough has risen, gently punch it down to release the air. Shape the dough into a loaf by flattening it slightly, then rolling it tightly from one end to the other.
- Place the shaped loaf into a greased loaf pan, cover it again, and let it rise for another 30 minutes.
- While the bread is rising, preheat your oven to 375°F (190°C).
- Once the loaf has risen, place it in the preheated oven and bake for about 30-40 minutes, or until the bread sounds hollow when tapped and has a deep brown crust.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- While the bread is cooling, prepare the homemade buttermilk cheese. In a saucepan, heat the buttermilk over medium heat until it reaches about 190°F (88°C). Stir occasionally to prevent scorching.
- Once the buttermilk has heated, remove it from the heat and let it sit for about 10 minutes. You should see curds forming as the buttermilk separates.
- Line a colander with cheesecloth and carefully pour the curds and whey into it. Let it drain for about 30 minutes, or until it reaches your desired consistency.
- After draining, transfer the curds to a bowl and mix in 1 teaspoon of salt. Stir until well combined.
- Once the bread has cooled completely, slice it and serve it with the homemade buttermilk cheese. Enjoy your Finnish rye bread with a spread of fresh buttermilk cheese!
Tips
- Temperature is crucial: Ensure your water for activating yeast is exactly between 105-115°F for optimal yeast performance.
- Kneading technique matters: When kneading the dough, use the heel of your hand and push-fold-turn method to develop proper gluten structure.
- Rising environment: Choose a warm, draft-free spot like near a preheating oven or inside a turned-off oven with the light on.
- For the buttermilk cheese, use fresh, high-quality buttermilk and be patient during the curd separation process.
- Don't rush the cooling process—letting the bread cool completely ensures the best texture and prevents a gummy interior.
- Store your bread wrapped in a clean kitchen towel to maintain its crusty exterior and soft interior.
Nutrition Facts
Calories: 84kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 2mg
