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Ruisleipä classic rye bread slices freshly baked
Rustic dark Finnish rye bread with a dense texture.

Traditional Finnish Ruisleipä

Author: Flavelo
Recipes Cakes and Desserts Side Dishes
Ruisleipä, the Finnish rye bread, is not the fluffy white bread you are used to. It is a dark, dense, characterful loaf that is the gastronomic embodiment of Finnish 'sisu' (grit/perseverance). Due to the use of 100% rye flour, it rises less than wheat bread, but in return, it keeps for a long time and has a deep, sour-earthy flavour balanced by the sweetness of molasses. The perfect base for salmon sandwiches.
🕒 Prep Time 30 mins
🍳 Cook Time 35 mins
⌛ Total Time 3 hrs 5 mins
🍽️ Servings 10 servings
🔥 Calories 220 kcal
🌍 Cuisine Finnish

Ingredients

Equipment Needed

  • Mixing bowl: To assemble the dough.
  • Loaf tin (rectangular): To shape the bread, as rye dough is soft.
  • Tea towel: For proving.

Allergen Information

⚠️ Gluten

Instructions

1 ✓

In a large bowl, mix the rye flour, salt and dried yeast.

Tip: It is important that the yeast is fresh.
2 ✓

Add the molasses and oil. Slowly pour in the lukewarm water while stirring constantly until the dough comes together.

Tip: The water should be hand-warm (approx. 37-40°C) to activate the yeast but not kill it.
3 ✓

Tip the dough onto a floured surface and knead for approx. 10 minutes. The dough remains sticky, this is normal!

Tip: We don't knead rye dough so much for gluten structure, but for even distribution.
4 ✓

Form a loaf and place it in an oiled loaf tin. Cover with a tea towel and prove in a warm place for 1.5-2 hours until doubled in size.

Tip: A draught-free, warm place is your best friend.
5 ✓

Preheat the oven to 180°C. Bake the bread for 30-35 minutes until the top is dark brown.

Tip: Tap the bottom: if it sounds hollow, it is baked through.
6 ✓

Remove from the tin and let it cool completely on a wire rack before slicing.

Tip: If you cut it warm, the inside may remain sticky and gummy.

Recipe FAQ

Why is the dough so sticky?
Rye flour contains less gluten and binds more water differently (pentosans). Don't add too much flour, or it will become concrete. Use wet hands!
It didn't rise enough, what's wrong?
Rye is harder to rise. Give it time and warmth.

Ingredients

  • 500 g Rye flour (wholemeal)
  • 300 ml Lukewarm water
  • 10 g Salt
  • 10 g Dried yeast
  • 50 g Molasses (or dark honey)
  • 30 ml Vegetable oil