Bakso with vegetables, served with spicy meatballs and fresh vegetables Indonesian bakso soup with vegetables Ruisleipä, Finnish rye bread, with rich and crispy crust, sliced Long-Fermented Ruisleipä (Finnish Rye Bread) Probiotic yoghurt served with cherries and matcha powder Probiotic green tea & cherry yoghurt bowl Chocolate chip croissants served Chocolate chip croissants Gluten-free lemon cupcakes served Gluten-free lemon cupcakes Kimchi tteokbokki - Korean rice cake served with spicy kimchi and sesame seeds Kimchi Tteokbokki Chilean empanada de pino served, golden brown colour Chilean Empanadas de Pino Kolokithokeftedes with feta cheese, served with fresh parsley and lemon slices Kolokithokeftedes Walnut-vanilla cannoli served Walnut and Vanilla Cannoli Tarragon, caper and ginger sauce served Tarragon, Caper & Ginger Sauce Poppy seed croissant served Poppy seed croissant Candied orange peel croissants served Candied orange peel croissants Freshly baked Australian damper bread Australian damper (Bush Bread) Ham and mozzarella focaccia served Ham & mozzarella focaccia Focaccia with grilled Halloumi and lemon served Mediterranean focaccia with grilled Halloumi and lemon Garlic miso stuffed katsudon freshly served Garlic miso stuffed chicken katsudon Smoked ham with fried eggs served with fresh bread Fried eggs with smoked ham Tofu Vindaloo served in a rich spicy sauce Tofu Vindaloo Spinach & Feta pierogi served with soured cream Polish spinach & feta pierogi Oat scones served on a plate Savoury oat scones (Pogácsa) Bakso with vegetables, served with spicy meatballs and fresh vegetables Indonesian bakso soup with vegetables Ruisleipä, Finnish rye bread, with rich and crispy crust, sliced Long-Fermented Ruisleipä (Finnish Rye Bread) Probiotic yoghurt served with cherries and matcha powder Probiotic green tea & cherry yoghurt bowl Chocolate chip croissants served Chocolate chip croissants Gluten-free lemon cupcakes served Gluten-free lemon cupcakes Kimchi tteokbokki - Korean rice cake served with spicy kimchi and sesame seeds Kimchi Tteokbokki Chilean empanada de pino served, golden brown colour Chilean Empanadas de Pino Kolokithokeftedes with feta cheese, served with fresh parsley and lemon slices Kolokithokeftedes Walnut-vanilla cannoli served Walnut and Vanilla Cannoli Tarragon, caper and ginger sauce served Tarragon, Caper & Ginger Sauce Poppy seed croissant served Poppy seed croissant Candied orange peel croissants served Candied orange peel croissants Freshly baked Australian damper bread Australian damper (Bush Bread) Ham and mozzarella focaccia served Ham & mozzarella focaccia Focaccia with grilled Halloumi and lemon served Mediterranean focaccia with grilled Halloumi and lemon Garlic miso stuffed katsudon freshly served Garlic miso stuffed chicken katsudon Smoked ham with fried eggs served with fresh bread Fried eggs with smoked ham Tofu Vindaloo served in a rich spicy sauce Tofu Vindaloo Spinach & Feta pierogi served with soured cream Polish spinach & feta pierogi Oat scones served on a plate Savoury oat scones (Pogácsa)
Ruisleipä, Finnish rye bread, with rich and crispy crust, sliced
Finnish rye bread, rich and delicious, freshly baked

Long-Fermented Ruisleipä (Finnish Rye Bread)

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
Ruisleipä (Finnish rye bread) is a school of patience. Rye chemistry differs fundamentally from wheat: here, it's not gluten that holds the frame (which is weak in rye), but pentosans (mucilages) which bind a lot of water. Long fermentation and sourdough acidity are technological necessities: the acidic environment prevents rye enzymes from breaking down starch during baking. If skipped, the bread's inside would remain sticky and 'bacon-like'.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 day
🍽️ Servings 10 servings
🔥 Calories 200 kcal
🌍 Cuisine Finnish

Ingredients

Equipment Needed

  • Large proving bowl
  • Loaf tin (rectangular)
  • Spatula (for sticky dough)
  • Wire rack for cooling

Allergen Information

⚠️ Cereals containing gluten (Rye and Wheat)

Instructions

1 ✓

PRE-DOUGH: Mix the starter, lukewarm water, and half the rye flour (200g). Cover and leave at room temperature for 8-12 hours.

Tip: In this phase, lactic acid bacteria multiply, creating the acidic pH that protects the bread structure.
2 ✓

KNEADING: Add the remaining rye flour, wheat flour, salt, and honey to the pre-dough. Mix (rather than knead) thoroughly for 5-8 minutes until you get a slimy, uniform mass.

Tip: We aren't building a gluten network here (like with wheat) but hydrating fibers. The dough will be clay-like and sticky.
3 ✓

PROVING: Smooth the dough into an oiled tin with wet hands. Let rise for 2-4 hours until the top visibly cracks.

Tip: Cracks indicate the dough has reached maximum gas retention capacity. Don't expect it to double!
4 ✓

BAKING: Preheat oven to 230°C, place a bowl of water inside (steam). Put the bread in for 15 minutes, then reduce heat to 200°C and bake for another 45 minutes.

Tip: Steam helps prevent the dough from crusting over immediately, allowing it to expand in the oven (oven spring).
5 ✓

COOLING: Turn out onto a rack and cover with a tea towel. WAIT UNTIL THE NEXT DAY to slice!

Tip: Crust softening and crumb solidification happen during cooling.

Recipe FAQ

Why is the dough sticky?
That's the nature of rye due to pentosans. Don't try to knead a 'dry' ball, or the bread will be rock hard. Work with wet hands!
Why wait to cut it?
After baking, moisture still migrates inside rye bread. If cut warm, the crumb clumps and becomes sticky. The structure stabilises over 12-24 hours.

Ingredients

  • 400 g Wholegrain rye flour
  • 100 g Wheat flour (Strong white bread flour or Plain)
  • 400 ml Lukewarm water
  • 150 g Active rye starter
  • 10 g Salt
  • 1 tbsp Honey or malt syrup