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Ruislimppu shaped classic Finnish rye bread, dark brown, with floured crust
Dark and soft interior of a traditional Ruislimppu loaf

Finnish rye bread loaf (Ruislimppu)

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Ruislimppu is the pride of master bakers in Eastern Finland. This high, loaf-shaped bread has a softer crumb than the flat versions. The secret lies in the proportion of wheat flour and baking with steam. While western versions are more sour and harder, the limppu is a friendlier, 'sandwich-compatible' rye bread that gets a sweetish aftertaste from molasses.
🕒 Prep Time 40 mins
🍳 Cook Time 50 mins
⌛ Total Time 3 hrs 40 mins
🍽️ Servings 10 servings
🔥 Calories 220 kcal
🌍 Cuisine Finnish

Ingredients

Equipment Needed

  • Dough mixer (recommended)
  • Baking stone or baking tray
  • Metal dish full of water (for steam)

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Mix the yeast, water, and molasses. Let stand for a few minutes.

Tip: 'Waking up' the yeast fungi is most effective in a lukewarm, sugary environment.
2 ✓

Add the flours and salt. Knead a medium-soft dough for approx. 10 minutes.

Tip: Although rye doesn't require much kneading, the wheat flour's gluten network needs to develop for structure.
3 ✓

Prove until doubled in size (approx. 1.5-2 hours).

Tip: Be patient, rye is a heavy flour, it rises slower.
4 ✓

Shape into a high, conical loaf, and prove again for 40 minutes.

Tip: When shaping, try to create surface tension on the dough so it holds its shape.
5 ✓

Place a dish of water in the bottom of the oven. Bake the bread at 230°C for 15 minutes, then remove the water and bake for a further 35 minutes at 190°C.

Tip: Steam keeps the surface of the dough moist, so it doesn't crust over immediately, allowing it to expand (oven spring).

Recipe FAQ

Why did my loaf flatten?
You proved it for too long after shaping (overproofing), and the dough structure weakened. Rye structure is delicate!
The colour isn't dark enough.
Brush the crust with a little molasses diluted with water or coffee before baking.

Ingredients

  • 500 g Wholegrain rye flour
  • 300 g Strong white bread flour (BL80)
  • 7 g Dried yeast
  • 550 ml Lukewarm water (30°C)
  • 2 tsp Salt
  • 2 tbsp Molasses (or dark syrup)