Ruisleipä (Finnish Rye Bread)

Ingredients

• 350 grams Whole rye flour
• 150 grams All-purpose flour
• 380 milliliters Warm water
• 1 teaspoon Active dry yeast
• 1.5 tablespoons Molasses
• 1.5 teaspoons Fine sea salt
• 1 teaspoon Caraway seeds (optional)

Instructions

1. 1

   Pour 380 milliliters of warm water (around body temperature, about 110°F) into a large mixing bowl.

2. 2

   Sprinkle 1 teaspoon of active dry yeast over the warm water and let it sit undisturbed for 2 minutes so the yeast begins to activate.

3. 3

   Stir the yeast mixture with a wooden spoon for 30 seconds until the yeast is fully dissolved and the water looks slightly cloudy.

4. 4

   Add 1.5 tablespoons of molasses to the yeast mixture and stir for 15 seconds until the molasses is completely blended in.

5. 5

   Add 350 grams of whole rye flour and 150 grams of all-purpose flour to the yeast mixture in two additions, stirring after each addition with a wooden spoon until all the flour is absorbed and you have a shaggy dough.

6. 6

   Sprinkle 1.5 teaspoons of fine sea salt and 1 teaspoon of caraway seeds (if using) over the dough and mix them in with the wooden spoon for 30 seconds.

7. 7

   Dust the work surface lightly with all-purpose flour, then turn the dough out onto it and knead by hand for 6 minutes, pushing the dough away from you with the heel of your hand, folding it back toward you, and rotating it a quarter turn each time, until the dough becomes smooth and elastic.

8. 8

   Shape the dough into a ball by pulling the edges underneath toward the center, then rotating it slightly and repeating until the top is smooth and tight.

9. 9

   Place the dough ball into a clean bowl lightly coated with a thin layer of olive oil and cover the bowl tightly with plastic wrap.

10. 10

    Let the dough rise in a warm, draft-free spot for 12 to 16 hours (overnight) until it has roughly doubled in size and springs back slowly when you gently poke it with a fingertip.

11. 11

    Set the oven to 425°F and place a Dutch oven (with its lid) inside; wait until the indicator light turns off or you hear a beep, about 12 minutes, to confirm the oven and pot are fully heated.

12. 12

    Turn the risen dough out onto a lightly floured work surface and gently pat it down to release the largest air bubbles, keeping it as round as possible.

13. 13

    Shape the dough into a round loaf by pulling the edges underneath toward the center all around the dough ball, then flip it seam-side down so the smooth side faces up.

14. 14

    Place the shaped loaf onto a piece of parchment paper and cover it loosely with plastic wrap; let it rest for 1 to 2 hours at room temperature until it has risen by about one-third and the dough springs back slowly when poked.

15. 15

    Carefully remove the hot Dutch oven from the oven (using thick oven mitts) and remove the lid by setting it on a heat-safe surface.

16. 16

    Lift the parchment paper with the dough on it and carefully slide both into the hot Dutch oven, then place the lid back on top.

17. 17

    Bake covered at 425°F for 40 minutes; the dough will steam inside the pot and begin to brown.

18. 18

    Remove the lid carefully (steam will escape) and bake uncovered at 425°F for an additional 20 to 25 minutes until the loaf is deep reddish-brown all over, like the color of dark mahogany.

19. 19

    Remove the Dutch oven from the oven using thick oven mitts and carefully lift the loaf out onto a wire cooling rack using a long-handled spatula or tongs; let it cool completely, at least 2 hours, before slicing.

Tools you’ll need

• Large mixing bowl
• Wooden spoon
• Work surface (counter or cutting board)
• Plastic wrap
• Dutch oven with lid (5-quart minimum)
• Parchment paper
• Thick oven mitts
• Wire cooling rack
• Long-handled spatula or kitchen tongs
• Serrated bread knife

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